Halal and Kosher Food Integration of Quality and Safety for Global Market Trends

In both Islamic and non-Islamic countries many population groups worldwide, such as vegetarians and people of the Jewish faith, consumers do not eat pork. Amongst these groups consumers are concerned about importing processed food which may contain or has been contaminated with pork or swine-derived products. This is especially true of halal foods in Muslim communities where the foods may be prepared or processed utilizing one of more non-halal ingredients. Halal and kosher foodstuff play an incredibly important role in the Muslim and Jewish diet, economy and health. This makes halal and kosher food product quality, safety and shelf life preservation a major topic in these communities and for the manufacturers of halal and kosher food products. 

Halal and Kosher Food: Integration of Quality and Safety for Global Market Trends covers a wide range of important topics in halal foods including quality, standards, safety of food additives, antimicrobial and veterinary drug residues, aflatoxin in feedstuff, application of Hazards Analysis and critical Control Points (HACCP). Important data regarding halal and kosher food similarities and differences are covered in full. Best practices in halal food product manufacturing are covered, plus the importance of halal food safety for consumer health.  Written by elite international halal food experts, this work differs from other books on the subject which focus on history, legislation and certification. Readers can utilize this book as an orientation and practical guidebook to recognize the quality and safety of halal food products. 

1

 The importance of halal food and its legality in both Islamic and non-Islamic communities around the world 

 Osman Ahmed Osman

2

Dilemma and Concepts of Halal-Safe Food

Abdellatif Eldaw and Osman Ahmed Osman

3

Osman Ahmed Osman and Tamador Salih Saeed

4

Concept and Significance of the Halal Traceability System

Mohamed Elwathig Saeed Mirghani and Ahmed Adam. M. Elnour

5

Kosher and halal food dissimilarities and challenges in accessing international markets

Osman Ahmed Osman

6

One Health- new approach towards halal food safety

Adil Mohamed Ahmed Salman

7

Laboratory Methods for authenticating conformity of Halal Foods

Muna Saad M S Al Olan and Aneez Ahamad Padippurathundil Yossouff

8

Models for risk analysis applicable to Halal food products

 Adil Mohamed Ahmed Salman

9

Twadu Ali Saeed, Sit Albanat Mohd Elhassan Ali   and Osman Ahmed Osman

10

The origins, usage, and production methods of halal and kosher gelatin

Fraud on Halal food: principles, quality challenges, and safety concerns.

Osman Ahmed Osman

12

Standards and their application to the production, manufacture, and storage of halal food.

13

Fermentation techniques used to enhance the quality of halal food products

Principles and techniques of sensory evaluation for assessing the quality of halal foods

Onaheid Ahmed Osman, Abdel Moneim Elhadi Sulieman and Osman Ahmed Osman

15

Good practices: Conception and implementation through the Halal food supply chain

16

Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage

17

Inherent and extrinsic factors related to the shelf life of halal food stuff

18

Impact of fluctuating storage temperatures on the sensory and microbiological quality of halal beef products.

19

Food additives and their applications in the production of halal and kosher foods

20

The origin of enzymes and their applications in the production of specific halal products

Walied Abdelrahman Mustafa , Osman Ahmed Osman  Twadu Ali Saeed and Ahmed Elawad   Elfaki Mohamed Ahmed

21

Pesticides Maximum Residues Levels (MRLs) in Halal Food

22

The prevalence of microorganisms and their impact on the wholesomeness of particular Nile fish and fish products

23

Significant risk of Shiga toxin-producing E. coli in certain halal foods

24

Antimicrobial resistance: Challenges and Incidence in Various Halal Food Products

25

Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products

26

Effects of heavy metal contamination on the safety of halal foodstuffs

Hind Abdel Aziz Elnasri  and Intisar Ahmed Mohamed Osman

27

Ishraga Gaafar Ibrahim.

28

The incidence of aflatoxin in feedstuff and foodstuff and its significances on the wholsomnness of  halal food

Ibtisam E. M. El Zubeir

29

Non-alcoholic drink safety and halal certification

30

Production of Halal Meat Using HACCP System: Idea and Implementation

Dr. Osman Ahmed Osman works for the Department of Standards, Qatar General Organization for Standardization in Doha, Qatar and the Department of Research of the Sudanese Standards and Metrology Organization in Khartoum, Sudan. 

Prof. Dr. Abdel Moneim Elhadi Sulieman is a Professor in the Department of Biology, College of Science at the University of Hail in the Kingdom of Saudi Arabia and the Department of Food Engineering and Technology, Faculty of Engineering and Technology at Wad-Medani, Sudan.