FOOD SAFETY RECOMMENDATIONS DURING THE ERA OF COVID-19 PANDEMIC

The coronavirus disease COVID-19 is a respiratory illness declared on March 11, 2020 as a pandemic by the World Health Organization due to its rapid spread among countries since it is very contagious. Data on COVID-19 has shown that there is no evidence that the virus is transmitted by food. To reduce the risk of COVID-19 infection, it is imperative to follow a list of recommendations. It is essential within food establishments to emphasize on food safety systems implementations, including pre-requisites programmes such as good hygienic practices, good manufacturing practices, pest control, cleaning and sanitation as well as implementing Hazard analysis and critical control points to keep the food supply safe. Finally, the COVID-19 pandemic has created barriers to international trade, consequently posing new challenges to the food sector, which may result in a need to review the food systems

VALIDATION OF THE ARABIC VERSION OF THE FOOD SAFETY AND HYGIENE QUESTIONNAIRE AMONG NUTRITION STUDENT

There is shortage of data on food safety knowledge and practices among Lebanese food handlers due to the lack of a reliable tool. The aim of the current study is to determine the reliability as well as the validity of an adopted Arabic version of the Osaili et al (2013) food safety questionnaire. Translation and back translation and testing equivalence were done using standard accepted procedures. A total of 110 undergraduate Nutrition and Dietetics students completed the questionnaire consisting of five subscales that covers major food safety concepts including personal hygiene, safe storage, cross contamination prevention, knowledge of health problems affecting food safety and symptoms of foodborne diseases. Construct validity was tested using knowledgeable group analysis; internal consistency was determined using Cronbach’s α and item-to-total correlation. Temporal stability was evaluated by test–retest reliability in a subgroup of 67 students. The results showed non-significant difference between scores of English and Arabic versions revealing equivalence. For the psychometric analysis, the significant statistical difference for most of food safety knowledge scores between lower and higher years of study indicates satisfactory construct validity. The test-retest reliability of the Arabic questionnaire showed a good temporal stability (ICC\u3e0.8), while the Cronbach’s α for the total scales ranged between 0.611 and 0.736 revealing an acceptable and satisfactory level of internal consistency for the items retained in the questionnaire. The translated Arabic version of the food safety questionnaire can be considered as a consistent and reliable tool, to be used as food safety knowledge assessment among food handlers

EVALUATION OF PHENOLIC CONTENT, ANTIRADICAL AND ANTIBACTERIAL ACTIVITIES OF ORANGE AND CARROT POMACE EXTRACTS

Orange and carrot pomace are considered as food wastes, despite their high content in beneficial health compounds. The comparison of phenolic extracts from orange and carrot pomace, showed higher values for Orange pomace, with a polyphenols concentration (130 mg/L), flavonoids (8.67 mg/L) and tannins (2.5 mg/L). A higher antiradical activity was also noted for orange pomace. However, carrot pomace presented a higher anti-bacterial activity. The beneficial activities of these extracts were owed to their high content in phenolic acids. Our study exhibited that orange and carrot pomace might be utilized as natural preservatives for many industrial applications

FOOD SAFETY PRACTICES AMONG FOOD CARTS IN -NORTH LEBANON

Street food carts serve different types of popular and traditional foods; it is a common economic sector worldwide. In North Lebanon, food carts are mobile or centered in specific places serving common and well known RTE meals. In addition, the increasing incidence of foodborne illnesses associated with street foods sheds light on the importance of inspecting the practices of street vendors. Therefore, the aim of this study is to assess the food safety in 30 food carts using an observational checklist and to perform microbiological analysis for the detection of foodborne pathogens namely; yeast, mold, Listeria monocytogenes, Salmonella, Enterohemorrhagic E.coli, B-glucuronidase E.coli, Enterobacteriaceae and Clostridium perfringens in 10 samples of orange juice, 10 samples of cheese caek and 10 samples of meat shawarma; moreover to investigate the prevalence of Methicillin-resistant Staphylococcus aureus in RTE foods and street vendor’s hands. Out of 30 vendors, 100% were males, 80% with an age between 25-44, 80% of them had less than high school level and 66.7% had fixed stalls. When vendors were observed for food safety practices, 70% and 86.7% of them did not store raw materials separately nor in suitable form respectively, 43.5% cleaned their carts monthly, 96% shared utensils between many types of food, 70% did not clean the counter top surface before starting food preparation; moreover 96%, 76 % and 83% of vendors were not wearing net, gloves nor an appropriate uniform, respectively. Results showed that all tested samples were contaminated with at least one of the tested foodborne pathogens, unsatisfactory levels of yeast and mold were recorded in 10 and 9 orange juice samples, respectively. On the other hand, B-glucuronides E.coli exceeded standard limit in two samples of RTE food, one shawarma sample did not meet standard with respect to C. perfringens, Remarkably, unsatisfactory levels of S. aureus were detected in 55 % of RTE samples and in 30 % of vendor’s hands. S. aureus strains were susceptible to at least one of the used antibiotics, accordingly one isolated from vendor’s hand is considered as MRSA. Therefore, the unsatisfactory levels of yeast, mold and S. aureus in tested samples were induced by vendor’s violation of food safety practices. Consequently, the current proposes to improve the legislation needs to provide safe food for the end consumer

KNOWLEDGE, ATTITUDE, AND PRACTICE TOWARDS ANTIBIOTIC USE AMONG LEBANESE HEALTH PROFESSIONS STUDENTS: A MULTICENTRE CROSS-SECTIONAL STUDY

Antibiotic resistance poses a great threat to the public health at a global scale. This resistance has emerged due to the misuse and overuse of antibiotics, especially in countries where antibiotics are dispensed without a prescription. The aim of this study was to evaluate knowledge, behavior and practice towards antibiotics among medical students in universities. The study is a cross sectional survey using questionnaire. Data were collected from a random sample of 226 students of two faculties pharmacy and health sciences. Results showed good knowledge of participants since 87.6% had more than 50% correct answers. 47% of physicians prescribe antibiotics to treat common cold and 46% of physicians prescribe antibiotics over the phone without examining the patient. Awareness campaigns should be launched among the general public as well as healthcare professionals aiming at raising awareness regarding antibiotic misuse and resistance

Decontamination of chilli flakes in a fluidized bed using combined technologies: infrared, UV and ozone

An initial study of the combination of IR, UV and ozone on treating raw and artificially inoculated chilli flakes (CF, Capsicum annum L) was assessed using a specially designed fluidised bed system, in a fused quartz tube, using a distributor plate and filtered air, to keep the CF in an air suspension. The untreated samples, as bought, were contaminated with ~4 × 105 cfu/g, they were subsequently autoclaved, and inoculated with Escherchia coli (MG1655). The individual treatments were all effective in reducing the bioburden with log reduction and treatment times ~6 logs (cfu/g) in ≤20 min for ozone (300 mgO3hr−1); ~7 logs (cfu/g) in ≤40 min, for UV (4 W); and ~7 logs (cfu/g) in ≤20 min, for IR (100 W); for stationary air with ozone, and an airflow of 108 Lmin−1 with UV and IR treatment. The IR was modulated so that the external tube temperature was 58–60 °C. The treatment order was more effective for the IR and UV followed by ozone, than ozone followed by UV and IR (ozone, 10 min, UV and IR 10 min combined), this was due to the higher intial reduction of the UV and IR (0.80 log (cfu/g)) than with ozone first (0.13 log (cfu/g)). Such decontamination systems could be used efficiently when conveying the spices, just prior to aseptic packaging

Les composés phénoliques des raisins (étude du potentiel qualitatif et des procédés émergeants d'extraction)

Ce travail porte sur l amélioration de l extraction des composés phénoliques à partir des raisins tout au long de la chaîne de la vinification en rouge. La qualité des vins rouges est en grande partie déterminée par les composés phénoliques. Parmi les composés phénoliques, les anthocyanes, qui sont responsables de la couleur, et les tanins, à l origine de la sensation d astringence. Pour augmenter la quantité des composés phénoliques présents dans le vin, un développement des procédés permettant d améliorer la diffusion des composés phénoliques durant la vinification en rouge doit être mis en jeu. Nous avons entamé notre étude par un suivi de la maturité phénolique des raisins rouges appartenant à différentes parcelles de la société château KSARA localisées dans la vallée de la Békaa tout en se servant des méthodes Glories (1&2) et ITV. Quant à l amélioration de l extractibilité des composés phénoliques durant la vinification en rouge, différents prétraitements ont été appliqués dans le but d améliorer la diffusion de ces composés. Parmi ces procédés, les technologies suivantes ont été abordées dans notre étude: les électrotechnologies (CEP), les ultrasons, le chauffage modéré, le traitement enzymatique, la macération préfermentaire à froid et la thermovinification. Ces techniques permettent d endommager ou de fragiliser les membranes et/ou parois cellulaires facilitant ainsi la libération du contenu cellulaire vers le milieu extérieur. Les cinétiques d extraction des composés phénoliques ont pu être modélisées par le modèle empirique de Peleg et le modèle cinétique simplifié afin d estimer les rendements d extraction. De plus, dans ce travail, l accent a été mis sur les propriétés antiradicalaires et antimicrobiennes des composés phénoliques extraits de différentes variétés de raisins fournis par la société Château KSARA. Pour valoriser les co-produits de la vinification, le chauffage ohmique pulsé (COP) a été appliqué sur le marc du raisin dans le but d améliorer l extraction de ses composés phénoliques. L'optimisation du choix de la date des vendanges et l'amélioration des procédés d extractions des composés phénoliques durant la vinification en rouge, pourraient nous conduire à élaborer un vin d'une meilleure qualité. Ce travail étant effectué, il sera intéressant comme projet à venir de valider ces différents pré-traitements à grande échelle pour une perspective d application industrielle.This study focuses on improving the extraction of phenolic compounds from grapes throughout the chain of red winemaking. The quality of wine is mainly determined by the phenolic compounds. From these phenolic compounds, the anthocyanins, which are responsible of the color and tannins, the responsible of the astringency. In order to increase the amount of phenolic compounds present in wine, a development of methods used to improve the extraction of phenolic compounds during the red vinification should be discussed. We began our study by using two methods Glories (1&2) and ITV to monitor the phenolic maturity of red grapes grown in the vineyards in the province of Bekaa-Château KSARA S.A.L. Whereas for the improvement of the extractibility of phenolic compounds during the vinification, different pre-treatments were applied in order to ameliorate the diffusion of these compounds. Among these process, the following technologies were discussed in our study: the electrotechnologies (PEF), the ultrasound, the moderate heat treatment, the enzymatic treatment, the cold maceration and the thermovinification. These techniques are able to weaken the cell walls and facilitate the diffusion of grape s phenolic compounds during vinification. Peleg s equation and the simplified kinetic model were shown to be suitable for describing the extraction kinetics for phenolic compounds and for the estimation of the extraction yield of polyphenols. Furthermore, in this study, the antiradical and antimicrobial activities of phenolic compounds extracted from grapevine varieties of Château KSARA-Bekaa-Lebanon were analyzed. To valorize the by-products of the vinification, the pulsed ohmic heating (POH) was applied on the grape pomace in order to ameliorate the extraction of the phenolic compounds. The optimization of the choice of the harvesting date and the amelioration of the extraction of phenolic compounds during the red vinification, will conduce to elaborate a high quality of wine. After this study, it will be interesting to validate the different pre-treatments at large scale for a perspective of an industrial application.COMPIEGNE-BU (601592101) / SudocSudocFranceF

Escherchia coli decontamination of dried onion flakes and black pepper using Infra-red, Ultraviolet and ozone hurdle technologies

Among spices, onion flakes (OF) and black pepper (BP) are commonly used ingredients in domestic cooking; however, spices have been shown to be highly contaminated with pathogenic bacteria and bacterial spores. A novel method applying a treatments of Ozone Ultraviolet (UV, 255nm) and Infra-red (IR) light in different combinations was assessed for its efficiency in decontaminating OF and BP. In this study, untreated samples, as purchased, were inoculated with 9.5 × 105 cfu/mL Escherichia coli (MG1655) and exposed to each treatment alone and in combination of ozone sequentially followed by UV/IR, and UV/IR combined followed sequentially by ozone. A difference in response towards the treatment was shown among the types of spices, with a high efficacy for BP. Typically 3 log reductions were observed for ozone, UV and IR. The sequential treatments of ozone with UV and IR combined gave improved results than individual ones, with 99.99% of E.coli inactivation, and a shorter exposure duration with ozone (2.5 and 5 min) and UV and IR (2.5 and 5 min). The combined effect (ozone 2.5 mins, UV and IR 10 mins) yielded a log reduction of 2.69 and 4.20 for OF and BP respectively, greater than the additive effect of the individual treatments alone. The IR lamp was modulated to reduce excessive temperature rise. The IR decontamination increased once combined with UV. This novel prototype was shown to be very effective in decontaminating spices. Further studies should be conducted to validate the effectiveness of this method on decontamination of various bacterial strains

Systematic and Empirical Study of the Dependence of Polyphenol Recovery from Apricot Pomace on Temperature and Solvent Concentration Levels

This work aims to study the impact of solvent mixture (between 0 and 50% ethanol/water mixture) and temperature (between 25°C and 75°C) levels on the solid-liquid extraction of phenolic compounds (quantity and bioactivity) from apricot pomace. Results show that the mean augmentation of 1% ethanol in the range [0–12%] enhances by three times the extraction of polyphenols compared to the same augmentation in the range [0–50%]. Similarly, the mean augmentation of 1°Celcius in the range [0–25°Celcius] enhances by two times the extraction of polyphenols compared to the same augmentation in the range [0–75°Celcius]. Moreover, 1% of ethanol exhibited a greater impact on the phenolic compound extraction than 1°Celsius. The response surface methodology showed that the optimal extraction condition was reached with 50% ethanol/water at 75°C giving a total phenolic content (TPC) of 9.8 mg GAE/g DM, a flavonoids content (FC) of 8.9 mg CE/g DM, a tannin content (TC) of 4.72 mg/L, and an antiradical activity (AA) of 44%. High-performance liquid chromatography (HPLC) analysis showed that polyphenols were influenced by the selectivity of the solvent as well as the properties of each phenolic compound. Apricot pomace extracts could therefore be used as natural bioactive molecules for many industrial applications

Comparative Study between Ethanolic and β

Peach byproducts are often regarded as food waste despite their high content in health-promoting components. Amongst the latter, polyphenols are bioactive molecules with significant health benefits. The present study investigated an eco-friendly and cost-effective method using a GRAS food additive, β-cyclodextrin (β-CD), for the recovery of polyphenols from peach pomace. β-CD assisted extraction of polyphenols was compared to that of conventional solvent (ethanol) extraction at the same concentrations (10 mg/mL, 20 mg/mL, 30 mg/mL, 40 mg/mL, and 50 mg/mL) in terms of quality (antiradical activity) and quantity. The extract obtained by 50 mg/mL β-CD assisted extraction showed the highest polyphenol (0.72 mg GAE/g DM) and flavonoid (0.35 mg catechin/g of DM) concentrations as maximal antiradical activity (6.82%) and a noted antibacterial activity. Our results showed the competitiveness of β-CD assisted extraction to recover a high quantity and quality of polyphenols from peach pomace suggesting β-CD as a green alternative method for phenolic extraction