Halal and Kosher Food

Table of Contents

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   Book Overview
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   Chapter 1 The Importance of Halal Food and Its Legality in Both Islamic and Non-Islamic Communities Around the World
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   Chapter 2 Dilemma and Concepts of Halal-Safe Food
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   Chapter 3 Metrology’s Importance and Application in the Halal Food Assurance System
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   Chapter 4 Concept and Significance of the Halal Traceability System
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   Chapter 5 Kosher and Halal Food Dissimilarities and Challenges in Accessing International Markets
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   Chapter 6 One Health- New Approach Towards Halal Food Safety
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   Chapter 7 Laboratory Methods for Authenticating the Conformity of Halal Foods
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   Chapter 8 Models for Risk Analysis Applicable to Halal Food Products
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    Chapter 9 Halal and Kosher Slaughter Procedures in Livestock and Poultry
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    Chapter 10 The Origins, Usage, and Production Methods of Halal and Kosher Gelatin
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    Chapter 11 Fraud on Halal Food: Principles, Quality Challenges, and Safety Concerns
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    Chapter 12 Standards and Their Application to the Production, Manufacture, and Storage of Halal Food
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    Chapter 13 Fermentation Techniques Used to Enhance the Quality of Halal Food Products
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    Chapter 14 Principles and Techniques of Sensory Evaluation for Assessing the Quality of Halalfoods
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    Chapter 15 Good Practices: Conception and Implementation Through the Halal Food Supply Chain
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    Chapter 16 Contamination of Halal Beef Carcasses by Bacteria Grow or Survive During Cold Storage
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    Chapter 17 Inherent and Extrinsic Factors Related to the Shelf Life of Halal Food Stuff
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    Chapter 18 Impact of Fluctuating Storage Temperatures on the Sensory and Microbiological Quality of Halal Beef Products
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    Chapter 19 Food Additives and Their Applications in the Production of Halal and Kosher Foods
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    Chapter 20 The Origin of Enzymes and Their Applications in the Production of Specific Halal Products
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    Chapter 21 Pesticides Maximum Residues Levels (MRLs) in Halal Food
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    Chapter 22 The Prevalence of Microorganisms and Their Impact on the Wholesomeness of Particular Nile Fish and Fish Products
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    Chapter 23 Significant Risk of Shiga Toxin-Producing E. coli in Certain Halal Foods
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    Chapter 24 Antimicrobial Resistance: Challenges and Incidence in Various Halal Food Products
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    Chapter 25 Manufacturing Procedures for Controlling Harmful Microorganisms in Halal Chicken Meat Products
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    Chapter 26 Effects of Heavy Metal Contamination on the Safety of Halal Foodstuffs
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    Chapter 27 Veterinary Drugs Acceptable Maximum Residue Levels in Halal Foods
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    Chapter 28 The Incidence of Aflatoxins in Feedstuff and Foodstuff and Its Significances on the Wholesomeness of Halal Food
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    Chapter 29 Non-alcoholic Drink Safety and Halal Certification
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    Chapter 30 Production of Halal Meat Using HACCP System: Idea and Implementation