Overview
- Provides important data regarding halal and kosher food similarities and differences
- Outlines best practices in halal food product manufacturing
- Covers a wide range of important topics in halal and kosher foods
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About this book
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 andveterinary 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.
Table of contents (30 chapters)
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Front Matter
Editors and Affiliations
About the editors
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.
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Bibliographic Information
Book Title: Halal and Kosher Food
Book Subtitle: Integration of Quality and Safety for Global Market Trends
Editors: Osman Ahmed Osman, Abdel Moneim Elhadi Sulieman
DOI: https://doi.org/10.1007/978-3-031-41459-6
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerland AG 2023
Hardcover ISBN: 978-3-031-41458-9Published: 14 October 2023
Softcover ISBN: 978-3-031-41461-9Published: 14 October 2024
eBook ISBN: 978-3-031-41459-6Published: 12 October 2023
Edition Number: 1
Number of Pages: XXI, 411
Number of Illustrations: 7 b/w illustrations, 42 illustrations in colour
Topics: Food Science, Food Microbiology, Food Science, Food Microbiology, Food Science