Contents

## **Preface XI**



Preface

man consumption.

negative bacterium.

into practice based on the needs of the reader.

the food chain are also addressed.

This is not a textbook about how to establish, document, operate, maintain and continually improve a specific food safety system; rather, this is a book that handles various subjects that might help to maximise the understanding of elements that should be taken into con‐ sideration to ensure provision of a safe end product and ultimately food that is safe for hu‐

The challenge for food producers and distributors when deciding on a method to deal with media attention focused on contaminated food is discussed using concrete examples from some food industries. The roles and/or responsibilities of scientific and regulatory agencies, food safety systems and certification bodies that are in control of food safety crises within

The unique challenges to food safety legislation in some developing countries in Asia (India and Nepal), West Africa (Ghana and Nigeria) and East Africa are presented through case studies of food safety situations in those countries. This book also includes a review of the major innovative approaches/strategies that could accelerate implementation of food safety

Biofilm formation, which protects bacteria from an adverse environment, has been known to represent a health risk, in addition to interfering with therapy against pathogenic bacteria in humans. The text addresses the discovery that a combination of traditional Chinese medi‐ cine and antibiotics could improve the antibacterial activity and remove bacterial biofilm effectively, discussing the active constituent of traditional Chinese medicines and the differ‐ ent effects of quorum sensing and quorum-sensing inhibition on Gram-positive and Gram-

The book also takes a look at the morphological and biochemical characteristics, as well as possible measures, to guard against bacterial species that cause food poisoning in the context of a potential bioterrorist attack. Some examples of using foodborne pathogens as bioterrorist weapons, as well as several important advantages that make them attractive as possible bioter‐ rorist weapons to achieve high lethality, fear, panic and chaos in the community, are explained. I hope that the information and concepts contained within this text can be adapted and put

> **Prof. Dr. Yehia El-Samragy** Ain Shams University Faculty of Agriculture Food Science Department

> > Cairo, Egypt

legislation and bring it to function more effectively in these parts of the world.
