Garlic and Chitosan Improve the Microbial Quality of Hummus and Reduce Lipid Oxidation.

This study investigated the antimicrobial and antioxidant effects of garlic and chitosan on hummus. Hummus was prepared by using 0.5% or 1% (/) chitosan, with or without 1% (/) garlic, and samples were stored at 4, 10, or 25 °C for 28, 21, or 7 d, respectively.

Effect of acid whey protein concentrate on the rheological properties, antioxidant capacities, and biological activities of bioaccessible fractions in fermented camel milk.

The production of set-type camel milk yogurt is challenging due to its unique physicochemical properties, which differ from those of other milk species. The present study aimed to evaluate the effects of camel milk supplementation with different levels (0% [WPCA0], 3% [WPCA3], and 6% [WPCA3]) of whey protein concentrate (WPC) on the texture, rheological properties, antioxidant capacity, and biological activity of camel milk yogurt compared with bovine milk (BM) yogurt. These characteristics were evaluated before and after in vitro digestion of yogurt samples after 1 and 15 d of storage at 4°C.

Correction: Food safety knowledge among pregnant women in the United Arab Emirates amid the COVID-19 pandemic.

[This corrects the article DOI: 10.1371/journal.pone.

Valorization of sesame seed coat waste: phenolic composition, antibacterial efficacy, and nanoemulsion encapsulation for food preservation.

The study highlighted the potential of sesame seed coat (SSC), typically discarded during sesame paste processing, as a valuable resource for valorization through extracting bioactive compounds. It examined the phenolic composition and antioxidant activity of SSC, and evaluated its antibacterial properties against foodborne pathogens such as O157:H7, and Typhimurium. Additionally, SSC underwent nanoemulsion coating, analyzed using dynamic light scattering and scanning electron microscopy, to enhance its application as a natural preservative.

Comparison of Los Angeles Grades of Erosive Esophagitis Scored by Local Investigators vs Central Adjudicators in a Clinical Trial.

Approximately 30% of patients with typical gastroesophageal reflux disease (GERD) symptoms have endoscopic evidence of erosive esophagitis (EE). The severity of EE is commonly graded using the Los Angeles (LA) classification system as grade A (minimal) to D (very severe), depending on the extent of endoscopically visible mucosal breaks (Supplementary Figure 1). Accurate grading of EE severity is crucial in clinical trials of medical EE treatments, as EE severity strongly influences both initial rates of healing and the likelihood of recurrence during maintenance treatment.

Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook.

The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.

Antimicrobial activity of eugenol and carvacrol against Salmonella enterica and E. coli O157:H7 in falafel paste at different storage temperatures.

The objectives of the current study were: i) to investigate the antimicrobial activity of 0.125, 0.250 and 0.

Common and Potential Emerging Foodborne Viruses: A Comprehensive Review.

Human viruses and viruses from animals can cause illnesses in humans after the consumption of contaminated food or water. Contamination may occur during preparation by infected food handlers, during food production because of unsuitably controlled working conditions, or following the consumption of animal-based foods contaminated by a zoonotic virus. This review discussed the recent information available on the general and clinical characteristics of viruses, viral foodborne outbreaks and control strategies to prevent the viral contamination of food products and water.

Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures.

Falafel is a popular breakfast food in the Middle East that has been recently involved in several outbreaks of foodborne illnesses. The aim of the study was to explore the growth behavior of Salmonella enterica, Escherichia coli O157:H7, Shigella sonnie, Shigella flexneri, Listeria monocytogenes and Staphylococcus aureus in falafel paste (FP) under different storage temperatures (4, 10, or 24 °C) for 14 days. FP (pH = 6.

Unraveling the potential nutritional benefits of fermented date syrup waste: Untargeted metabolomics and carbohydrate metabolites of in vitro digested fraction.

Valorization of fruit by-products is a crucial area of research for the development of innovative bio-based products. This study investigated the physicochemical properties and health-promoting benefits of date syrup waste, both fermented by Pichia cecembensis or Pichia kudriavzevii (FDSW), and unfermented (CDSW). Metabolomics profiles of these samples were identified post in vitro digestion.

Correction: Healthy food and determinants of food choice on online food delivery applications.

[This corrects the article DOI: 10.1371/journal.pone.

Healthy food and determinants of food choice on online food delivery applications.

Online food delivery applications (OFD apps) provide consumers with a wide range of options to choose from. The present study aimed to assess the usage of OFD apps and investigate the factors that affect food choices with a special emphasis on healthy food choices and hygiene. A cross-sectional study among food delivery application users in Jordan was conducted using an online questionnaire between March and May 2022.

Date (Phoenix dactylifera L.) seed oil is an agro-industrial waste with biopreservative effects and antimicrobial activity.

Antimicrobial resistant (AMR) infections are a leading health threat globally. Previous literature has underscored the farm-to-fork continuum as a potential focal point for the emergence and spread of AMR. In the present study, date (Phoenix dactylifera L.

Fermented camel milk influenced by soy extract: Apparent viscosity, viscoelastic properties, thixotropic behavior, and biological activities.

During fermentation, camel milk forms a fragile, acid-induced gel, which is less stable compared with the gel formed by bovine milk. In this study, camel milk was supplemented with different levels of soy extract, and the obtained blends were fermented with 2 different starter culture strains (a high acidic culture and a low acidic culture). The camel milk-soy extract yogurt treatments were evaluated for pH value, acidity, total phenolic compounds, antioxidant capacities, degree of hydrolysis, α-amylase and α-glucosidase inhibition, angiotensin-converting enzyme inhibition, antiproliferative activities, and rheological properties after 1 and 21 d of storage at 4°C.

Low-dose of phenolic rich extract from Linn leaves ameliorates insulin sensitivity and reduces body weight gain in HF diet-induced obesity.

Obesity is associated with metabolic abnormalities that increase the risk and severity of several diseases. This study aimed to explore whether the aqueous extract of Linn leaves (ASE) can ameliorate metabolic abnormalities associated with high fat (HF) diet-induced obesity. Forty-eight male Wistar rats were distributed among four treatment groups: a standard low-fat diet group, a HF diet group, and two HF diet groups with a daily oral dose of ASE (100 or 200 mg/kg body weights) administered for 9 weeks.

Food safety knowledge, attitudes, and practices among Jordanian women handling food at home during COVID-19 pandemic.

Concerns over food safety issues during the coronavirus pandemic (COVID-19) have sparked worldwide interest. Being part of a farm-to-fork food safety chain, food handlers at home are the final line of defense in reducing foodborne diseases. The present study used a cross-sectional survey to investigate the knowledge, attitudes, and practices (KAP) of women food handlers in Jordan.

Survival of Salmonella enterica and Listeria monocytogenes in date palm paste and syrup at different storage temperatures.

This study aimed to investigate the behavior of Salmonella enterica and Listeria monocytogenes in processed date paste and syrup at different temperatures. Commercial products were inoculated with approximately 6 log CFU/mL of S. enterica or L.

Detection of Enteritidis in Milk Using Conductometric Immunosensor Coated on Polyaniline/Zinc Oxide Nanocomposite.

The demand for rapid and accurate detection methods for Enteritidis necessitates the development of highly sensitive and specific biosensors to ensure proper monitoring of food safety and quality requirements in the food sector and to secure human health. This study focused on development of a polyaniline/zinc oxide (PANI/ZnO) nanocomposite film on a gold electrode conductometric immunosensor for detection of Enteritidis. The sensor was modified with monoclonal anti- Enteritidis antibodies as biorecognition elements.

Comparison of students' perceptions of online and hybrid learning modalities during the covid-19 pandemic: The case of the University of Sharjah.

Hybrid learning enables educators to incorporate elements of conventional face-to-face learning methods with structured online schemes. This study aimed to assess university students' perceptions of online and hybrid learning during the ongoing COVID-19 pandemic. A web-based cross-sectional study was conducted at the University of Sharjah, in the United Arab Emirates (n = 2056).

Effect of Eugenol, Vanillin, and β-Resorcylic Acid on Foodborne Pathogen Survival in Marinated Camel Meat.

The combined inhibitory effect of essential oils (EOs) with meat-based marinades has not been fully studied. Therefore, the present study aimed to gauge the effect of a yogurt-based marinade when individually combined with three EOs, namely eugenol (EU), vanillin (VA), or β-resorcylic acid (BR) on camel meat cubes inoculated with Listeria monocytogenes, Salmonella spp., and Escherichia coli O157:H7 during storage.

A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life.

The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness outbreaks. This review examines the microbial quality of 'dressed' salads which contain two or more vegetables/fruits and salad dressings.

Endoscopic Management of Upper and Lower Ureteric Stones Using Pneumatic Lithotripter: A Retrospective Medical Records Review.

Background: In this study we aimed to assess and compare the rate of sem-irigid ureterorenoscope in the treatment of upper and lower ureter stones through pneumatic lithotripsy (PL).

Materials And Methods: Ninety-two patients with a mean age±SD of 45±15years who had had a surgical procedure performed by the same experienced surgeon between January 2013 and July 2015 were included in the study. The mean±SD stone size was 8.

Food safety knowledge among pregnant women in the United Arab Emirates amid the COVID-19 pandemic.

Studies have indicated shortcomings in food safety knowledge and practices among pregnant women in the Arab region. A high-risk group for having severe outcomes from foodborne illnesses. This study aimed to assess self-reported food safety knowledge and practices among pregnant women in the UAE during the COVID-19 pandemic.

Inhibition of spoilage bacteria on marinated chicken by essential oils under aerobic and vacuum packaging.

"Chicken tawook" is a marinated boneless chicken entrée consumed in the Middle East. The aim of this study was to determine whether bioactive essential oil (EO) components carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) would delay the growth of microorganisms causing tawook spoilage during aerobic (AP) or vacuum (VP) packed storage. The EOs at 1% and 2% were mixed individually with the marinade.