Relevant bibliographies by topics / Food fermentation; Food safety; Middle East

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Food fermentation; Food safety; Middle East'

Author: Grafiati
Published: 4 June 2021
Last updated: 15 February 2022

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Journal articles on the topic "Food fermentation; Food safety; Middle East"

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Idriss, Atef W., and Mohammad S. El-Habbab. "Middle East food safety perspectives." Journal of the Science of Food and Agriculture 94, no. 10 (May 27, 2014): 1922–27. http://dx.doi.org/10.1002/jsfa.6571.

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Alali, Walid. "Food safety priorities in the Middle East." Qatar Foundation Annual Research Forum Proceedings, no. 2013 (November 2013): BIOO 06. http://dx.doi.org/10.5339/qfarf.2013.bioo-06.

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Constantinides, Shilpa, Shiva Bhandari, Emma Kenney, Edward Frongillo, and Christine Blake. "Perspectives on Food Safety and Their Influence on Food Choice in Low- and Middle-Income Countries." Current Developments in Nutrition 5, Supplement_2 (June 2021): 550. http://dx.doi.org/10.1093/cdn/nzab043_002.

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Abstract Objectives Current efforts to address food safety through supply-side risk management consider food safety primarily in terms of biological and chemical hazards, ignoring the importance of individuals’ experiences and perspectives. This study aimed to understand how experiences and perspectives of food safety influence food choice in low- and middle-income countries (LMICs). Methods The Drivers of Food Choice Competitive Grants Program funded 15 projects that aimed to understand food choice among the poor across 10 LMICs in Sub Saharan Africa and South and South East Asia. Summaries of the role of food safety in decisions about food choice were reviewed with principal investigators from 6 projects with significant findings. We used an iterative process of thematic analysis across all project summaries followed by respondent validation to categorize findings with shared meaning into themes of conditions and characteristics that either contributed to perceptions of a lack of food safety or to an overall perspective on food safety. Results Food was considered to be safe if purchased from vendors who had good food and personal hygiene practices or with whom individuals had positive relationships. Food was also considered to be safe if it was prepared at home. Perceptions of a lack of food safety were increased by fears of adulteration by vendors and contamination in physical environments with poor sanitation or handling practices. Policies and regulations offered increased guarantees of safety but were not always trusted nor convenient, and social networks and the media were important sources of both real and false information about food safety. Conclusions Individuals rely on their experiences, attitudes, knowledge, and perceptions in making decisions about what foods to buy, prepare, and consume, and from which sources. Understanding how perspectives of food safety influence food choice can be harnessed to improve food safety and contribute to sustainable healthy diets. Efforts to achieve sustainable healthy diets through behavior change communication or incentives to supply chain actors must acknowledge perspectives on food safety as important drivers of food choice. Funding Sources UK Government's Foreign, Commonwealth & Development Office and the Bill & Melinda Gates Foundation.
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Tajkarimi, Mehrdad, Salam A. Ibrahim, and Angela M. Fraser. "Food safety challenges associated with traditional foods in Arabic speaking countries of the Middle East." Trends in Food Science & Technology 29, no. 2 (February 2013): 116–23. http://dx.doi.org/10.1016/j.tifs.2012.10.002.

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Faour-Klingbeil, Dima, and Ewen C. D. Todd. "Prevention and Control of Foodborne Diseases in Middle-East North African Countries: Review of National Control Systems." International Journal of Environmental Research and Public Health 17, no. 1 (December 20, 2019): 70. http://dx.doi.org/10.3390/ijerph17010070.

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Foodborne diseases continue to be a global public health problem with an estimated 600 million people falling ill annually. In return, international standards are becoming stricter which poses challenges to food trade. In light of the increasing burden of foodborne diseases, many countries in the Middle East and North Africa (MENA) region have upgraded their food laws and undertaken changes to the organizational structure of their regulatory institutions to maintain or expand international export activities, tighten control on local and imported products, and protect consumers’ health. However, until this date, the published information on the regional health burdens of foodborne diseases is very limited and it is not clear whether the recent changes will serve towards science-based and effective preventive functions and the adoption of the risk management approach. In this review, we summarize the recent food safety issues and the national food control systems of selected countries in the region although we were challenged with the scarcity of information. To this end, we examined the national food safety systems in the context of the five essential elements of the FAO/WHO Guidelines for Strengthening National Food Control Systems. These five elements—food law and regulations; food control management; inspection services; laboratory services; food monitoring; and epidemiological data, information, education, communication, and training—constitute the building blocks of a national food control system, but could also serve as tools to assess the effectiveness of the systems.
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Pramono, Heru, Pipin Suciati, Taruna Fernando Putra, Nova Andika, and Sri Utari. "REDUCTION OF PATHOGENIC BACTERIA DURING FERMENTATION OF MASIN BY PROTEASE AND BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA." AQUASAINS 7, no. 1 (November 7, 2018): 629. http://dx.doi.org/10.23960/aqs.v7i1.p629-636.

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Contamination of pathogenic and spoilage bacteria on fermentation process of seafood and fisheries product is a major concern on food safety. The aims of this study were isolating and applying the bacteriocin- and protease-producing lactic acid bacteria from the gastrointestinal tract of mud crab for starter culture of masin, a traditional fermented shrimp from East Java. This study consisted of characterization of lactic acid bacteria, the application on the fermentation process and microbial analysis. Ninety-four isolates were isolated from mud crab was screened for the bacteriocin and protease producing as well as characterized by pH, salinity and biochemical. Isolate IKP-29 was exhibited strong protease and bacteriocin activity. Application of Isolate IKP-29 on masin fermentation showed that sharp reduction of Escherichia coli, Vibrio sp. and lactic acid bacteria counted. This study suggested that the application of lactic acid bacteria which producing bacteriocin and protease improved the food safety of traditional fermented fish.
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Faour-Klingbeil, Dima, Victor Kuri, and Ewen Todd. "Comparison of hygiene standards and food safety practices between sole-proprietor and corporate-managed restaurants in Lebanon." British Food Journal 122, no. 4 (March 2, 2020): 1112–29. http://dx.doi.org/10.1108/bfj-01-2019-0018.

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PurposeThe objectives of this study were to compare the hygiene standards and food handling practices between sole-proprietor and the corporate-managed restaurants in Lebanon and to determine whether the variations between both groups are explained by and directly related to the type of management.Design/methodology/approachAn in-depth observation assessment of food safety environment and practices was conducted on a convenient sample of 50 food businesses in Beirut, which are typical of foodservice outlets in Lebanon and in many countries of the Middle East. The observation assessment checklist comprised six constructs of 2–7 components for analysis. It covered all areas including documentation and record-keeping requirements, which are crucial parts of a food safety system.FindingsThere was a significant difference in the visual assessment score between sole-proprietor (77.9 ± 18.4) and corporate group (48.5 ± 12.8). Food handlers' behavior and hygiene standards were significantly associated with the type of management. However, there were still critical gaps in the food safety performance of the corporate group suggesting other underlying factors than the type of management.Practical implicationsAdditional elements were drawn from this study for future food safety culture research. Understanding the food safety attitudes and perception of risks of the management representatives, leaders, or food business owners is vital to develop appropriate food safety interventions and foster a positive food safety culture in the foodservice industry.Originality/valueTo the authors’ knowledge, this is the first study not only in Lebanon (or MENA) but also in other regions to measure the association of management type, that is, sole-proprietor management and corporate management, with the food hygiene standards and food safety practices in the foodservice establishments. This paper presents new findings that will be of value for researchers in food safety and will complement the existing literature on food safety culture in the foodservice industry.
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WEINZIERL, Josef. "The European Consumer’s Ethical Consumption Choices and the Observance of International Law: How Food Labelling Relates to the Conflict in the Middle East." European Journal of Risk Regulation 11, no. 3 (June 16, 2020): 709–16. http://dx.doi.org/10.1017/err.2020.23.

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Fukami, Hiroyuki, Yuki Higa, Tomohiro Hisano, Koichi Asano, Tetsuya Hirata, and Sansei Nishibe. "A Review of Red Yeast Rice, a Traditional Fermented Food in Japan and East Asia: Its Characteristic Ingredients and Application in the Maintenance and Improvement of Health in Lipid Metabolism and the Circulatory System." Molecules 26, no. 6 (March 15, 2021): 1619. http://dx.doi.org/10.3390/molecules26061619.

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Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacolin K (lovastatin) which has cholesterol-lowering effects, was found in some strains of Monascus fungi. Since statins have been used world-wide as a cholesterol-lowering agent, processed foods containing natural statins are drawing attention as materials for primary prevention of life-style related diseases. In recent years, large-scale commercial production of red yeast rice using traditional solid-state fermentation has become possible, and various useful materials, including a variety of monascus pigments (polyketides) that spread as natural pigments, in addition to statins, are produced in the fermentation process. Red yeast rice has a lot of potential as a medicinal food. In this paper, we describe the history of red yeast rice as food, especially in Japan and East Asia, its production methods, use, and the ingredients with pharmacological activity. We then review evidence of the beneficial effects of red yeast rice in improving lipid metabolism and the circulatory system and its safety as a functional food.
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Hasni. "DAYA SAING EKSPOR PRODUK MAKANAN OLAHAN INDONESIA KE TIMUR TENGAH." Buletin Ilmiah Litbang Perdagangan 12, no. 2 (December 31, 2018): 235–66. http://dx.doi.org/10.30908/bilp.v12i2.325.

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AbstrakPenelitian ini bertujuan untuk menganalisis daya saing ekspor produk makanan olahan Indonesia di sepuluh negara Timur Tengah dan rekomendasi kebijakannya. Data yang digunakan adalah data sekunder dan diolah dengan metode RCA dinamis. Hasil penghitungan RCA dinamis menunjukkan bahwa posisi daya saing produk makanan olahan dengan kategori Lagging Opportunity dan Lost Opportunity berpotensi untuk ditingkatkan ekspornya ke Timur Tengah. Produk makanan olahan yang perlu ditingkatkan ekspornya adalah minuman ringan, snack/camilan dan makanan olahan lainnya. Peningkatan ekspor produk makanan olahan ke Timur Tengah dapat dilakukan dengan cara a) meningkatkan peran Atase Perdagangan dan ITPC untuk memperoleh informasi pasar, serta melakukan promosi ekspor, b) melakukan koordinasi di dalam dan luar negeri untuk memperoleh sertifikasi keamanan produk makanan olahan yang berorientasi ekspor, c) mempercepat perjanjian perdagangan untuk memperluas akses pasar melalui penurunan tarif impor makanan olahan dari Indonesia, d) memberikan pelatihan dan pendampingan kepada eksportir UKM termasuk desain dan pengemasan, dan e) merundingkan penyederhanaan dokumen ekspor dengan biaya yang terjangkau. AbstractThe objectives of this study are to analyze the competitiveness of Indonesian processed food exports in the ten Middle East countries and formulate recommendations to increase Indonesia's processed food exports to those countries. The data used in this study was secondary data and estimated by using dynamic RCA method. By using the dynamic RCA method, it was found that the position of the competitiveness of processed food products in the Lagging Opportunity and Lost Opportunity categories have potential to be increased as exports products to the Middle East. These processed products are soft drinks, snacks and other processed foods. The processed food products export to the Middle East can be increased by: a) encouraging Indonesia’s Trade Representatives (Trade Attaches and ITPC) to facilitate doing business between Indonesia and Middle East, b) coordinating domestic and foreign stakeholders to obtain export-oriented food safety certification, c) accelerating the establishment of trade agreements to expand market access through reduced tariffs on imported processed foods from Indonesia, d) increasing competitiveness of export products by providing training and assistance to SME exporters including design and packaging, and e) Negotiating to simplify export documents process at affordable costs.
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Dissertations / Theses on the topic "Food fermentation; Food safety; Middle East"

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Al-Jedah, Jasim Hasan. "Mehiawah - a fish sauce from the Gulf region." Thesis, University of Reading, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284434.

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Books on the topic "Food fermentation; Food safety; Middle East"

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Owens, J. David. Indigenous Fermented Foods of Southeast Asia. Taylor & Francis Group, 2014.

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Germano, Roy. Outsourcing Welfare. Oxford University Press, 2018. http://dx.doi.org/10.1093/oso/9780190862848.001.0001.

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This book is about how remittances—the money international migrants send to family members in their home countries—contribute to economic, political, and social stability in developing countries. Remittances are motivated by altruism, they rise in times of crisis, and they are spent largely on basic goods and services. Because of these qualities, remittances are transnational safety nets that serve a function similar to the social welfare programs most developed countries use to insulate citizens from market, environmental, and life-course risks. Outsourcing Welfare argues that counting on expatriates to send money home has become a de facto social welfare policy in many cash-strapped developing countries during an age of austerity, climate change, and globalization. Through ethnographic research in a coffee-growing village and a pork-producing town in rural Mexico, Outsourcing Welfare shows that the Mexican government was able to count on people to go abroad and send back remittances to compensate for economic shocks that occurred during Mexico’s neoliberal market transition. The book also analyzes survey data collected during Mexico’s 2007–2008 food crisis to illustrate how remittances reduced economic grievances and the demand for government-provided welfare. In later chapters, the book explores the effects of remittances on economic grievances, civil unrest, and political behavior in Africa, the Middle East, the Caribbean, and Latin America during the global food and financial crises of 2008–2011.
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Book chapters on the topic "Food fermentation; Food safety; Middle East"

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Kotzekidou, Parthena, and Effie Tsakalidou. "Fermentation Biotechnology of Plant Based Traditional Foods of the Middle East and Mediterranean Region." In Food Biotechnology, Second Edition. CRC Press, 2005. http://dx.doi.org/10.1201/9781420027976.ch3.19.

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Kotzekidou, Parthena, and Effie Tsakalidou. "Fermentation Biotechnology of Animal Based Traditional Foods of the Middle East and Mediterranean Region." In Food Biotechnology, Second Edition. CRC Press, 2005. http://dx.doi.org/10.1201/9781420027976.ch3.20.

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Conference papers on the topic "Food fermentation; Food safety; Middle East"

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A, Al Hinai, and Jayasuriya H. "Agricultural Sustainability through Agritourism in Oman and Potentials for Adoption." In 2nd International Conference on Agriculture, Food Security and Safety. iConferences (Pvt) Ltd, 2021. http://dx.doi.org/10.32789/agrofood.2021.1008.

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Most Middle Eastern countries are geographically located in arid or semi-arid climatic conditions. Agricultural practices have not been impressive in achieving sustainability in these countries. With the changing geopolitical undercurrents, these countries with the GCC countries as part of the Middle East are facing fluctuating economies as the oil price has become fragile and unstable. Oman's economy is heavily depending on hydrocarbons, and looking at other contribution sectors is necessary. The contribution from the agricultural sector is comparatively insignificant, but it explicitly diversified arid cropping systems and unique to the country. The agricultural production activities are often done with unique cultural practices, and this sector can be attractive to tourists. The tourism industry is considered a potential sector for boosting the economy that is aligned with Oman Vision 2040 strategy. This paper aims to investigate the potential of agritourism in different regions in Oman for adoption as a new venture. Different agricultural sites and products for promoting agritourism are selected for the study. The farm characteristic and activities at different agricultural sites are identified. The prediction number of agritourists and the farm income are calculated. The results of this study show that the selected agricultural sites in this study indicated highly potential for agritourism. Salalah is the best agritourism destination with predicated annual agritourists 188,000 and US$5 m of farm income. Agritourism would assist in achieving agricultural sustainability through product value-addition, which would open access to global markets and improve the livelihood of farmers
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Journal articles
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