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and ISO-22000 Based Programs
MohamadAzzamF.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
n a . rou , an anan . u s e
SekhetaBrosCompany,R&DDepartment, Jdaideh,AidaStr.No.1, 21000Aleppo,Syria,
UniversityofBelgrade,FacultyofChemistry,Studentski Trg 12,11000Beograd,Serbia,
SekhetaBrosCompany,R&DDepartment, Jdaideh,AidaStr.No.1, 21000Aleppo,Syria,
UniversityofBelgrade,FacultyofChemistry,Studentski Trg 12,11000Beograd,Serbia,
Dubai2010
, , , , , .
, , , , , .
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The Hidden Hazards in Enhanced HACCP andISO-22000 Based Programs
MohamadAzzam F.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,KindaA.Airoud, andHananY.Qudsieh
AbstractThe increase in public concern regarding food hazards anddecline in public trust in food risk regulators suggests that there is
AbstractThe increase in public concern regarding food hazards anddecline in public trust in food risk regulators suggests that there isecline in public trust in food risk regulators suggests that there isa need to identify the actual concerns held by the public regardingspecific food hazards in order to develop effective riskcommunication In this paper we are focusing on some different
decline in public trust in food risk regulators suggests that there isa need to identify the actual concerns held by the public regardingspecific food hazards in order to develop effective riskcommunication In this paper we are focusing on some differentommunication. In this paper, we are focusing on some differenttypes of hazards that effect health and environment that are"hidden hazards", which include different categories andb t i
communication. In this paper, we are focusing on some differenttypes of hazards that effect health and environment that are"hidden hazards", which include different categories andb t iubcategoriesubcategories
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The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based ProgramsMohamadAzzam F.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
. , .
Introduction:
Introduction:ec no ogy n genera an oo ec no ogy n par cu ar o grea prom se
when developed, promoted and used by ethical individuals and institutions.
Recently, the great increase of colon and other cancers mainly in developed
ec no ogy n genera an oo ec no ogy n par cu ar o grea prom se
when developed, promoted and used by ethical individuals and institutions.
Recently, the great increase of colon and other cancers mainly in developed
,
substances like pesticides, preservatives, colorings and off course, microwave
ovens too. The increasing consumption of highly processed foods and the lack
of fiber in western diets with more consumption of junk foods have
,
substances like pesticides, preservatives, colorings and off course, microwave
ovens too. The increasing consumption of highly processed foods and the lack
of fiber in western diets with more consumption of junk foods havecontributed to this trend. Eating organically grown foods and eating raw or
semi cooked vegetables and fruit will help reduce the risk of colon cancer.
contributed to this trend. Eating organically grown foods and eating raw or
semi cooked vegetables and fruit will help reduce the risk of colon cancer.
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ISO-22000 Based Programs
'*
Kinda A.Airoud, andHananY.Qudsieh
CategoriesofHiddenHazardsinFoodCategoriesofHiddenHazardsinFood
In this paper we are going to consider the most common categories
of hidden hazards in the long and sophisticated food chain from farm
In this paper we are going to consider the most common categories
of hidden hazards in the long and sophisticated food chain from farm
ArtificialFlavoringsandColorings
Some Artificial colorings, flavorings and preservatives used in
ArtificialFlavoringsandColorings
Some Artificial colorings, flavorings and preservatives used inprocesse oo s cause rr a on o e n es nes, an can cause
cancer of the liver, stomach, lymphatic system and intestines.
Preservatives are also poisons
processe oo s cause rr a on o e n es nes, an can cause
cancer of the liver, stomach, lymphatic system and intestines.
Preservatives are also poisons
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ISO-22000 Based Programs
'*
KindaA.Airoud, andHananY.Qudsieh
The purpose of food irradiation is simply However, irradiation also
destroys vitamins and other nutrients in the food and creates unique
The purpose of food irradiation is simply However, irradiation also
destroys vitamins and other nutrients in the food and creates unique
radiolytic products (URPs) some of which are carcinogenic. to prolong its
shelf life
radiolytic products (URPs) some of which are carcinogenic. to prolong its
shelf life
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The Hidden Hazards in Enhanced HACCP andISO-22000 Based Programs
MohamadAzzam F.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,KindaA.Airoud, andHananY.Qudsieh
Canne
FooCans are very important issue in the safety of canned food. Canned foodsCanne FooCans are very important issue in the safety of canned food. Canned foods.
before the expiry date.
.
before the expiry date.
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The Hidden Hazards in Enhanced HACCP and
-MohamadAzzam F.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
Kinda A. Airoud and Hanan Y. udsieh
Fat and CookingOils
n ma
a
e
a owan
Samn baladioften
containslargeresiduesof
antibiotics
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The Hidden Hazards in Enhanced HACCP and-
MohamadAzzamF.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
KindaA.Airoud, andHananY.Qudsieh
The
Hidden
Hazards
of
Microwave
Ovens
cooked
Food
molecular damage. When eaten, microwave ovencooked foods, cause
abnormal changes in human blood and immune systems.
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ISO-22000 Based Programs
MohamadAzzamF.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
KindaA.Airoud, andHananY.Qudsieh
Similarly to the above mentioned hidden hazards,the lasticizer used in Clin wra film is another
hidden hazard as it is carcinogenic too.
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ISO-22000 Based Programs
'* . , . , . ,
KindaA.Airoud, andHananY.Qudsieh
Drinking water bottled in poly ethylene tetra
safer than tap water
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The Hidden Hazards in Enhanced HACCP and
-MohamadAzzamF.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
KindaA.Airoud, andHananY.Qudsieh
SoftDdrinks,EnergyDrinksandArtificialSweeteners.
which when taken in excess, they contain many hidden
hazards causing health problems to the consumers.
Refrigerators
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The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based Programs
MohamadAzzamF.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
KindaA.Airoud, andHananY.Qudsieh
CookingFood inAluminumandTeflonCoated
Vesse s
an
ot er
Coo ware
Pots, pans and other cookware are made from a
var ety o mater a s. ese mater a s can enter
the food that we cook in them.
ta ean e tover oo
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The Hidden Hazards in Enhanced HACCP and
ISO-22000 Based ProgramsMohamadAzzamF.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
HiddenHazards
of
Vitamin
and
Mineral
Tablets
. , .
A wise practitioner once said never to purchase
parachutes, contact lenses or pacemakers based
solely on bargain basement prices.Supplementsinavegetablebasedcapsule,
owderor iquid ormdonot avesuc
requirements
and
are
far
less
likely
to
contain
toxicadditives.
If you are a strict vegetarian, beware of gelatin
encapsu ated supp ements.
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The Hidden Hazards in Enhanced HACCP and
- ase rogramsMohamadAzzamF.Sekheta'*,AbeerH.Sahtout, AhmadHisham F.Sekheta,
n l i n
n a . rou , an anan . u s e
There are a lot of hazards which can be eventual threats to
food safety in general and to the consumer's health in
particular. Many food manufacturers seem to be not awareenough of such hazards. Beside the typical three categories
o azar s, p ys ca , c em ca an o og ca , eam
must take into their consideration all other categories of
.paper focusing in the most hidden hazards which can cause
harm to consumers and human health.
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References: . ., .
NewCategoriesinHACCPandISO22000BasedSystems. InternetJournalofFoodSafety,Vol.10,p.5057,2008.
. . ongress, o eo e era egu at ons . . . ,c apter ,
paragraph(a)(1),2002.
3
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and
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4 Ibid.TheIrradiationofEggs:TheDetails.PublicCitizen,2006).
5 EllenFreudenheim,Bisphenol AinSoup,Vegetables,BabyFoodisSafety
Issuefor
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2009.
6 Laurian J.Unnevehr andHelenH.Jensen,HACCPasaRegulatory
AgriculturalEconomics,Vol.78,No.3,pp.764769,(Aug.,1996).
7 RuthL.Ozeki,MyYearofMeat,ISBN9780140280463,Penguin,1999.
" "
,
,
,
,
25th,2008.
9M.G.M.Alam,E.T.SnowandA.Tanaka, Arsenicandheavymetal
con am na ono vege a esgrown n am a v age, ang a es , e
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