Food safety culture in food companies amid the Lebanese economic crisis and the Covid-19 pandemic.

The challenges to food safety in Lebanon are many and have worsened due to the Covid-19 pandemic and the Lebanese economic crisis. Against a backdrop of loosely enforced food laws and regulations, a cross-sectional study was carried out in 23 Lebanese food companies on 204 participants using a validated online food safety culture self-assessment tool consisting of 28 indicators. Food safety motivation, burnout/job stress and conscientiousness and their impact on food safety culture were also investigated.

Food safety knowledge attitude and practices of oncology nurses, in Lebanese hospitals.

Background: Cancer patients undergoing chemotherapy treatment, have a higher risk to foodborne infections as compared to other populations. Oncology nurses, having a direct significant contact with these patients, could be the first information source concerning food safety and play a pivotal role in reducing these risks.

Objective: This study aims to assess the level of knowledge regarding food safety among oncology nurses, as well as their attitudes and practices in private hospitals in Lebanon.

The compliance of nutrition claims on pita bread in Lebanon and risk on public health: a cross-sectional study.

Background: Mislabeling is a type of fraud, that can lead to major health concerns, especially when used on staple foods like bread. This study aimed to assess the compliance of nutrition claims on pre-packaged Pita bread in Mount Lebanon with national (LIBNOR; NL 661:2017) and international (CODEX; CAC/GL -2-1985) standards.

Methods: A cross-sectional study was conducted and Lebanese bread samples (n = 75) were collected from all the registered bakeries in Mount Lebanon directorate (n = 25).

COVID-19 and the food industry: Readiness assessment.

The COVID-19 pandemic has hit hard on the world economy and global health. Where most businesses are completely closed following governments restrictions, the food sector across the supply chain must remain operational in order to feed the nations. In such a challenging time, keeping the workers healthy and safe is critical while maintaining a high level of food safety and consumer confidence.

Exposure assessment of the consumers living in Mount Lebanon directorate to antibiotics through medication and red meat intake: A cross-sectional study.

Background And Aim: The misuse and abuse of antibiotics by human and in animal production are leading to serious threats to global health. This study aimed to assess the dietary exposure of Lebanese consumers to antibiotic residues from the consumption of meat and compare it to that from medication intake.

Materials And Methods: Beef samples (n=61) were collected and analyzed for penicillin residues using enzyme-linked immunosorbent assay and high-performance liquid chromatography.

Identification and dietary exposure assessment of tetracycline and penicillin residues in fluid milk, yogurt, and labneh: A cross-sectional study in Lebanon.

Background And Aim: The safety and quality of dairy products are considered to be of significant importance to human health. Although antimicrobial drugs are essential for disease treatment in modern medicine, the use of these drugs can have undesired consequences for human and animal health. This study aimed to investigate the presence of tetracycline and penicillin residues in raw, pasteurized, and UHT cow's milk of different fat contents, as well as in the dairy products yogurt and labneh, a traditional Lebanese product.

Lyoprotection and stabilization of laccase extract from Coriolus hirsutus, using selected additives.

The development of stable lyophilized laccase, obtained from Coriolus hirsutus, using a wide range of temperature treatments and storage conditions, was investigated. Using selected lyoprotectants, including, dextran 6 kDa, sucrose and a mixture of sodium benzoate, potassium sorbate and sorbitol (BKSS) (1.5:1.