Influence of storage conditions on quality and safety of eggs collected from Lebanese farms

Egg is considered a nutritionally complete food and an excellent source of protein. However, storing eggs for a prolonged period of time under uncontrolled temperature results in egg quality deterioration. The objective of this study is to determine the effect of storage conditions (time & temperature) on the egg's internal and external quality parameters as well as the microbiological load of eggs. For that purpose, a total of 2160 (white, brown vaccinated and brown non-vaccinated for salmonella) eggs were collected from Lebanese egg farmers in Bekaa valley and stored at 7 °C, 18 °C, 24 °C and 33 °C/20 °C (cyclic) for 2, 4 and 6 weeks. At each time point and temperature setting, 30 eggs were analysed for external and internal quality traits as well microbiological testing. Results showed that brown eggs had significantly higher weight (P < 0.001), shell thickness (P < 0.01), and darker yolk colour than white eggs. As the storage temperature and time increased, a decrease in Haugh unit (HU) and yolk colour was observed (p < 0.05). In addition, a decrease (p < 0.001) in the egg weight, specific gravity and shell thickness. For the eggs microbial analysis, a total absence was observed for eggs stored at 7 °C at all-time points. The results suggest that the interaction between temperature, time, and group significantly affect the eggs internal and external quality, by causing significant deterioration in HU, yolk colour, weigh, specific gravity, and shell thickness. This work has concluded that eggs should be stored at a refrigerated temperature (7 °C) for a period not exceeding 4 weeks. © 2019 Elsevier Lt

Poultry production and its effects on food security in the Middle Eastern and North African region

The Middle Eastern and North African (MENA) region is the largest importer of food in the World, and the development and growth of any of its agricultural sectors contributes to improved food security. The production of poultry meat and eggs in the MENA region has been increasing steadily and moving to become a highly sophisticated industry since the 1960s. In this study, data were collected on production of eggs, chicken meat, and turkey meat from 1961 to 2016 for 20 MENA countries (9 countries in the Near East, 5 in North Africa, and 6 Gulf countries). Production of eggs, chicken meat, and turkey meat increased significantly from 1961 to 2016, with increases in chicken meat more so than for eggs and turkey meat. Significant correlations were observed between production and population growth in all MENA regions except in the Gulf where production increased at a faster rate than population growth. Results also revealed that the mean % animal protein of total protein increased by 10% from 1961 to 2016 in North Africa, while the increase was only 5% in the Near East and 6% in the Gulf. Increases in egg protein consumption as % of total protein were only significant in North Africa during the 1980s, while increases in poultry meat protein consumption were significant in North Africa in the 1980s and 1990s and in the Gulf from 1970 to 2010. Analysis showed largest significant increases in contribution of poultry products in the Gulf compared with the other 2 regions. © 2020 The Author

Food allergy knowledge, attitudes and practices of foodservice workers at restaurants in Lebanon: Findings from a national cross-sectional study

Introduction: Dining out at restaurants could be challenging for people with food allergies who ought to depend on food service workers or restaurant staff to prepare allergen-free food. Objective: The present paper aims to explore knowledge, attitudes and practices related to food allergy among food service workers and managers at Lebanese restaurants. Methods: A nationally representative survey was conducted among restaurants’ food service workers and managers in Lebanon. Through face-to-face interviews, food service workers and managers filled in a multicomponent questionnaire containing two sections: (1) sociodemographic characteristics and work experience, and (2) knowledge, attitudes and practices related to food allergy. An additional section related to the restaurant characteristics was completed by managers only. Results: A total of 137 restaurants' food service workers and managers completed the surveys. Results indicated that all foodservice workers and managers had positive attitudes towards serving “special customers”; however, many (72%) had limited knowledge and malpractices related to food allergies. Restaurants' managers with adequate knowledge of menu ingredients and those who received food allergy training had significantly higher knowledge scores as compared to their counterparts (β = 1.339, p = 0.016 and β = 3.062, p = 0.007 respectively). Both very low and low food service experience resulted in lower staff knowledge scores (very low: β = −2.160, p < 0.01, low: β = −1.664, p = 0.003) and lower practice scores (very low: β = −1.492, p < 0.01, low: β = −0.730, p = 0.038). However, previous food allergy training yielded higher staff knowledge scores (β = 1.736, p = 0.003). Lower educational level (low: β = −2.12, p < 0.001, moderate: β = −0.680,p = 0.033, high: β = −0.712,p = 0.017) correlated with lower staff practice scores. However, previous food allergy training yielded higher staff and manager practice scores (β = 2.472,p < 0.01 and β = 3.075,p = 0.003 respectively). Managers’ practice scores were also correlated to allergen-free menu (β = 1.479, p = 0.015). Conclusions: The results of this study show that improved legislation, training of restaurant staff, and food allergy knowledge are highly recommended to prevent severe allergic reactions upgrade patient safety. It is recommended that the Lebanese Ministry of Health enact regulations requesting restaurants to implement effective food allergies’ management plans. © 2021 Elsevier Lt

Gender-based differentials in food insecurity and wellbeing in Arab countries

Background: Women in the Arab region are particularly vulnerable to food insecurity (FI). Nevertheless, limited studies examine the gender-based differentials and determinants of FI and its associations with measures of wellbeing within Arab countries. Objectives: Compare the prevalence of FI within and across Arab countries between men and women; explore potential interactions between gender and socio-demographic determinants of FI; and examine associations between FI and wellbeing, by gender. Methods: Data for the present study were drawn from four waves of the Gallup World Poll (GWP) surveys, covering 18 Arab countries (n = 65,903; 2014–2017). GWP surveys included questions about FI, socio-demographics, and well-being (daily experience index score (DEI), personal health index score (PHI), and global wellbeing index (thriving vs. non-thriving). Individual FI was assessed using the FI experience scale (FIES) and categorized into 4 categories: food secure, mild FI, moderate FI, and severe FI. Multiple linear and logistic regression analyses were conducted to explore the associations of FI with DEI, PHI, and global wellbeing index, considering gender-based interactions and controlling for country and year effects. Results: The prevalence of FI in the Arab world was reported to be on average 43% (95%CI: 42.4,43.18) with 25% experiencing moderate to severe FI, using the GWP 2014–2017 data. Overall, females experienced higher levels of FI compared to males in all Arab countries with few exceptions. Significant interactions between gender and sociodemographic variables in relation to levels of FI were also noted in the present study (e.g., age, education, and employment; p < 0.05). Multiple linear regression models showed dose-responsive and significant associations between FI (at all levels) with lower DEI and PHI scores among females compared to their male counterparts. The lowest DEI and PHI scores were observed amongst severely food insecure females compared to food secure males (adjusted β: −18.45; 95%CI: −19.36, −17.55 and adjusted β: −24.12; 95%CI: −25.11, −23.13, respectively). In addition, females experiencing mild, moderate, and severe FI had significantly lower odds of reporting a thriving global well-being compared to food secure males [adjusted odds ratio (95% CI): 0.50 (0.43,0.57); 0.36(0.30,0.43); and 0.38 (0.30,0.47), respectively]. Conclusion: Females in the Arab region experience different forms of FI and have significantly lower subjective wellbeing measures compared to males. Findings highlight the need for developing policies and programs that address gender disparities in employment, education, and economic participation in the workforce to alleviate FI and improve overall wellbeing of women in the Arab world. © 2022 Elsevier B.V

Understanding CAM use in Lebanon: Findings from a national survey

The main objective of this study was to identify predictors of Complementary and Alternative Medicine (CAM) use in Lebanon. Data for this study were drawn from a national survey conducted among Lebanese adults (n=1500). A modified version of the Social Behavioral Model (SBM) was used to understand CAM use in the study population. In this version, predisposing factors included sociodemographic characteristics (age, gender, education, and employment) and Push and Pull factors. Additionally, enabling resources included income, and medical need encompassed presence of chronic disease and perceived health status. Simple and multiple logistic regressions were used to examine the predictors of CAM use in the study population. Results of the multiple logistic regression showed that younger and older adults were less likely to use CAM as compared to middle-aged respondents. The Push factor “dissatisfaction with conventional medicine” was associated with higher odds of CAM use. For three of the six Pull factors, compared to participants who strongly disagreed, those who had a tendency of taking care of one's health were more likely to use CAM. Income and presence of chronic disease were also associated with higher odds of CAM use. The findings of this study affirmed the utility of the SBM in explaining the use of CAM and proposed a new version of this model, whereby the Push and Pull factors are integrated within the predisposing factors of this model. Copyright © 2018 Samer Kharroubi et al

Food insecurity is associated with compromised dietary intake and quality among Lebanese mothers: Findings from a national cross-sectional study

Objective: Examine the associations between household food insecurity (HFI) with sociodemographic, anthropometric and dietary intakes of mothers.Design: Cross-sectional survey (2014-2015). In addition to a sociodemographic questionnaire, data collection included the validated Arabic version of the Household Food Insecurity Access Scale, which was used to evaluate HFI. Dietary intake was assessed using 24-h dietary recall of a single habitual day, and maternal BMI was calculated based on weight and height measurements. Associations between HFI and maternal dietary intake (food groups, energy and macronutrients' intake) were examined. Simple and multiple logistic regression analyses were conducted to explore the associations between HFI status with odds of maternal overweight and measures of diet quality and diversity (Healthy Eating Index (HEI) and Minimum Dietary Diversity for Women of Reproductive Age (MDD-W)).Setting: Lebanon.Participants: Mothers, nationally representative sample of Lebanese households with children (n 1204).Results: HFI was experienced among almost half of the study sample. Correlates of HFI were low educational attainment, unemployment and crowding. Significant inverse associations were observed between HFI and dietary HEI (OR 0·64, 95 % CI 0·46, 0·90, P = 0·011) and MDD-W (OR 0·6, 95 % CI 0·42, 0·85, P = 0·004), even after adjusting for socioeconomic correlates. No significant association was observed between HFI and odds of maternal overweight status.Conclusions: HFI was associated with compromised maternal dietary quality and diversity. Findings highlight the need for social welfare programmes and public health interventions to alleviate HFI and promote overall health and wellbeing of mothers. © 2020 Cambridge University Press. All rights reserved

Food insecurity and mental health of college students in Lebanon: A cross-sectional study

The present study aimed to assess the prevalence of food insecurity (FI) among college students and explore its association with indicators of mental and psychosocial health. Data were collected using a cross-sectional online survey from college students in different universities in Lebanon during the Spring 2021 semester. FI was assessed using the validated eight-item food insecurity experience scale. The mental health of college students was assessed using validated screening tools for depression, anxiety and well-being, namely the Patient Health Questionnaire (PHQ-9), the General Anxiety Disorder-7 (GAD-7) and the World Health Organization (WHO-5) index, respectively. Multiple linear regression models were conducted to assess the relationship of FI with PHQ-9, GAD-7 and WHO-5 scores. A total of 745 students completed the online survey. Approximately 39 % of students in the sample were experiencing FI of which 27·4, 8·1, and 3·5 % were experiencing mild, moderate and severe FI, respectively. Low maternal education, low household monthly income and high levels of stress were significant correlates of FI among college students (P-trend < 0·001). In addition, 22·6 and 34·4 % of students showed severe symptoms of depression and anxiety, respectively. Regression models showed that FI was associated with higher scores on PHQ-9 and GAD-7 (β = 2·45; 95 % CI [1·41, 3·49]) and (β = 1·4; 95 % CI [1·1, 2·2], respectively) and lower scores on WHO-5 (β = -4·84; 95 % CI [-8·2, -1·5]). In conclusion, a remarkable proportion of college students reported experiencing different forms of FI, which was associated with poorer mental health and well-being outcomes. Public health programmes and interventions are needed to mitigate FI and improve student health-related outcomes. Copyright © The Author(s), 2022. Published by Cambridge University Press on behalf of The Nutrition Society

Food insecurity is associated with lower adherence to the Mediterranean dietary pattern among Lebanese adolescents: a cross-sectional national study

Purpose: To derive dietary patterns (DPs) of Lebanese adolescents (10–18 years) and evaluate associations between identified DPs and household food insecurity (HFI). Methods: Data on adolescents (n = 693) were drawn from a national survey conducted in 2015 on a representative sample of Lebanese households with children. In addition to a sociodemographic questionnaire, data collection included the validated Arabic-version of the Household Food Insecurity Access Scale, used to evaluate HFI. Dietary intake was assessed using a 187-item validated food frequency questionnaire. Associations between HFI scores and DPs were examined using multiple linear regressions. Results: HFI was observed in 55.2% of the study sample. Two DPs were derived among adolescents: Western and Lebanese-Mediterranean (LM). The Western DP was characterized by higher consumption of sweetened beverages, fast foods, sweets, and refined grains, whereas the LM DP was characterized by higher intakes of fruits, vegetables, dairy products, and whole grains. Scores of the Western DP were negatively associated with fiber, calcium, iron, and vitamins A and D, while the LM DP scores were positively correlated with fiber, proteins, iron, calcium, and vitamins A and D (p ' 0.01). LM DP scores were also negatively correlated with total fat, saturated and polyunsaturated fats, p ' 0.05. After adjustment for sociodemographics, multiple linear regression showed that higher HFI scores were associated with lower adherence to LM DP among adolescents (β = − 0.026, 95% CI − 0.046, − 0.006). Conclusions: HFI was associated with lower adherence to the Mediterranean pattern among Lebanese adolescents. Preventive strategies are needed to promote better diet quality among food-insecure youth. © 2020, Springer-Verlag GmbH Germany, part of Springer Nature

Assessment of the Microbiological Acceptability of White Cheese (Akkawi) in Lebanon and the Antimicrobial Resistance Profiles of Associated Escherichia coli

Dairy foods are a staple in Lebanon, a low- and middle-income country that has been experiencing serious challenges to food safety and antimicrobial stewardship among other issues. The microbiological acceptability of dairy products has been of increasing concern. This is partially due to the failing economy and prolonged power outages that affect the quality of raw material and disrupt the dairy cold chain, respectively. Therefore, we assessed the microbiological acceptability of Akkawi, a popular white-brined cheese in Lebanon. For this purpose, we quantified the densities of Escherichia coli (a fecal indicator) and Staphylococcus aureus in cheeses collected from Lebanese retail stores. Additionally, we evaluated the antibiotic resistance profiles of the E. coli isolated from the cheese. E. coli and S. aureus were detected in 40 (80%) and 16 (32%) of the 50 cheese samples, respectively. Notably, 40 (80%) and 16 (32%) of the samples exceeded the maximum permissible limit of E. coli and S. aureus, respectively. A high percentage of the 118 E. coli isolated from the cheeses showed resistance to clinically and agriculturally important antibiotics, while 89 (75%) isolates were classified as multidrug-resistant (MDR). Given that Akkawi can be consumed without cooking, our findings highlight serious food safety and antimicrobial resistance problems that require immediate interventions. © 2023 by the authors