**Meet the editor**

For over four decades Dr. Yehia El-Samragy has had a professional career bridged between academia and industry. He is a Professor Emeritus of Food Science at Ain Sham University, Cairo, Egypt, and a visiting Research Professor at Cornell University, Ithaca, NY, and Utah State University, Logan, UT, USA. He is an international expert trainer of Food Safety and Quality Management

Systems. He worked as an expert at a number of international organizations, including FAO, UNIDO, UNDP, JECFA, ISO, USAID, ACDI-VOCA and DANIDA, in different projects comprising technology transfer, food standards, food product development, waste utilization, cleaner production and implementation of integrated management systems. He is an IRCA lead auditor/tutor of QMS and Food Safety (HACCP and ISO/FSSC 22000) (IRCA Certificate #01182132) and a lead instructor, FSPCA Preventive Controls for Human Food Course (FSPCA Certificate #d16e213f). He has extensive experience in delivering training courses on QMS, HACCP and ISO/FSSC 22000 in Egypt, Libya, Sudan, Zambia, Tanzania, Ghana, Sierra Leone, Liberia, Gambia, South Africa, Saudi Arabia, Yemen, Jordan, Dubai, Sharjah, Syria, Bahrain, Lebanon, Kazakhstan, Russia, the USA and Canada.

Contents

**Preface VII**

Yehia El-Samragy

Chapter 1 **Introductory Chapter: Food Safety Concepts 1**

Chapter 3 **Food Safety Legislation in Some Developing Countries 19** Benard Oloo, Lanoi Daisy and Ruth Oniang'o

Chapter 4 **Quorum Sensing Inhibition and Anti-Biofilm Activity of**

Chapter 5 **Foodborne Bacteria: Potential Bioterrorism Agents 51**

Xihong Zhao, Fenghuan Zhao and Nanjing Zhong

Todorova, Dayana Tsankova and Emilia Georgieva

Neli Ermenlieva, Gabriela Tsankova, Darina Naydenova, Tatina T.

**Traditional Chinese Medicines 37**

Chapter 2 **Food Safety: Food Crisis Management 5** Caspar Diederich von der Crone
