Amin Olaimat

Hashemite University | HU · Department of Clinical Nutrition and Dietetics

The microbial biofilms are a community of microorganisms that adhere to each other and to surfaces, typically in a mucilaginous or gel-like matrix composed of extracellular polymeric substances, including polysaccharides, proteins, lipids, and DNA. In the food industry, the bacterial biofilms may be formed on different surfaces and cause post-proce...

Iodine deficiency (ID) is a significant global public health issue, particularly affecting low-income countries. The iodization of salt is a widely adopted method to prevent iodine deficiency. This study aimed to assess the iodine content of iodized salt at the market level in various cities within the Hashemite Kingdom of Jordan (HKJ). We collecte...

Purpose This study examined the knowledge, attitudes and practices (KAP) regarding food safety and hygiene among street food vendors (SFVs) in Jordan, along with associated factors. Design/methodology/approach This study utilized a cross-sectional design and targeted a sample of 405 SFVs in Jordan's two most densely populated cities. Data were col...

Bioelectrical impedance analysis (BIA) is a body composition assessing technique for estimating body components; fat, and muscle mass, and body water (BW) by measuring the electrical resistance in ohm (Ω) of those components with response to the flow of a small electrical current through the body. Bioelectrical impedance analysis was used to invest...

Sarcopenia is the loss of muscle mass and strength, or both, and physiological functions through aging. Early detection of muscle weakness results in better care and interventions regarding dietary habits and protein intake in older adults. The objective of this study was to investigate the prevalence of sarcopenia in a Pakistani population and to...

Several foodborne illness outbreaks caused by Salmonella enterica have been associated with the presence of biofilms, particularly on food contact surfaces. The objectives of the current study were: i) to assess the minimum inhibitory (MIC) and minimum bactericidal concentrations (MBC) of Aleppo pine essential oil (APEO) against 5 S. enterica serot...

肌肉减少症是指随着年龄的增长，肌肉质量和力量（或两者）以及生理功能的丧失。及早发现肌肉无力可以更好地护理和干预老年人的饮食习惯和蛋白质摄入量。本研究的目的是调查巴基斯坦人群中肌肉减少症的患病率，并将饮食习惯和生活方式与肌肉减少症的患病率联系起来。使用的样本量为150名60岁及以上的男性和女性。心血管疾病和肾功能衰竭患者被排除在外。研究领域是拉合尔社区。使用握力测力计计算肌肉力量，并使用计步器计算步态速度。筛查后，使用生物电阻抗分析（bioelectrical impedance analysis，BIA）计算肌肉质量，由此诊断肌肉减少症。在60–65岁年龄组中，123人（82%）的肌肉力量较低，93人（83%）的肌肉质量较低。在66–70岁年龄组中，15人（83.3%）肌力较低。在71–75...

The transformation of the food chain due to technological advances has had significant implications in regard to food safety. A noteworthy trend in this evolution relates to the emergence of new or previously unseen pathogens within products, thereby altering the landscape of food-borne illness epidemiology. The escalating frequency of these events...

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 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugeno...

The objectives of the current study were: i) to investigate the antimicrobial activity of 0.125, 0.250 and 0.50 % (7.54, 15.08 and 30.17 mmol/Kg of eugenol) and (8.15, 16.31, and 33.61 mmol/Kg of carvacrol) against S. enterica and E. coli O157:H7 in falafel paste (FP) stored at 4, 10 or 25 °C for 10 d; and ii) to study the sensory properties of fri...

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...

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 viru...

Recently, the production and consumption of plant-based dairy products has increased due to their health benefits and the increasing scarcity of animal proteins. The aim of this study was to evaluate the effects of incorporating 3 and 6% pea proteins, as pea extract, on the physiochemical, antioxidant, functional, texture, and rheological propertie...

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.) seed oil was investigated for its chemical composition and antimicrobial activity against co...

Energy and macronutrient intakes in Jordan: a population study Huda Al Hourani 1*, Buthaina Alkhatib 1, Islam Al‑Shami 1, Amin N. Olaimat 1, Murad Al‑Holy 1, Narmeen Jamal Al‑Awwad 1, Mahmoud Abughoush 2, Nada A. Saleh 1, Dima AlHalaika 1, Omar Alboqai 3 & Ayoub Al‑Jawaldeh 4 Jordan has never conducted a nutrition survey to determine nutrient and...

Jordan has never conducted a nutrition survey to determine nutrient and energy intakes. The current study aimed to describe the energy and macronutrient consumed by the Jordanian population. A cross-sectional food consumption study was conducted, including a sample of Jordanians using two non-consecutive 24-h dietary recalls (24-h DR) between Octob...

The quality and the safety of the foods that are served at fast foods restaurants and their effect on the consumer health could become a matter of concern during COVID-19. Therefore, the objectives of this study were i) to evaluate the quality and safety of raw foods, suitability and availability of manufacturing places, physical facilities, drinki...

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)...

Utilizing agricultural byproducts, such as date pulp residue (DPR), can contribute significantly towards achieving sustainable food production. This paper aimed to investigate the physicochemical properties of DPR and evaluate the health benefits of nonfermented and fermented DPR samples both pre- and post-digestion (bioaccessible portions). Additi...

Introduction: Several fields, such as public health, economy, and science, have been adversely affected by the COVID-19 pandemic. The objectives of the present study were to investigate knowledge, attitudes, communication, commitment, and behavioral practices of Jordan university students; and using structural equation modelling (SEM) to investiga...

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. monocytogenes and stored at 4, 10, and 24°C for 90 days. S. enterica was able to survive in date products...

The demand for rapid and accurate detection methods for Salmonella 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) nanocompos...

The authors wish to make corrections to the order of the authors [...]

The present research aimed to develop gluten-free biscuits from corn-based flour which was partially substituted with 5, 10, 15, or 20 % of either crushed, shell-less walnuts (WN), peanuts (PN), or their combination (1:1). Proximate analysis, physical and organoleptic properties of the biscuits developed were evaluated. Biscuit quality criteria wer...

Chitosan is a suitable antimicrobial agent that may enhance the microbial safety and quality of fresh and processed foods by extending their shelf life and inhibiting foodborne pathogens due to its unique bioactivity and biodegradability properties. The objectives of this chapter are to review the studies that evaluated the antimicrobial activity o...

Cells employ a well-preserved physiological stress response mechanism, termed the heat shock response, to activate a certain type of molecular chaperone called heat shock proteins (HSPs). HSPs are activated by transcriptional activators of heat shock genes known as heat shock factors (HSFs). These molecular chaperones are categorized as the HSP70 s...

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 mor...

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 monocytoge...

Abstract Background During the COVID-19 vaccination, the access to vaccines has been unequal among countries and individuals, for example low-income countries displayed significant low levels of vaccination. Furthermore, most refugees are living in developing low-income countries which struggling to access the essential health-care services includi...

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...

Recently, demand for fermented foods has increased due to their improved nutritional value, taste, and health-promoting properties. Worldwide consumption of these products is increasing. Fermented foods are generally safe for human consumption. However, some toxins, primarily biogenic amines (putrescine, phenylethylamine, histamine, tyramine, and c...

The current outbreak of monkeypox (MPX) infection has emerged as a global matter of concern in the last few months. MPX is a zoonosis caused by the MPX virus (MPXV), which is one of the Orthopoxvirus species. Thus, it is similar to smallpox caused by the variola virus, and smallpox vaccines and drugs have been shown to be protective against MPX. Al...

Introduction: Coronavirus disease (COVID-19) is caused by a relatively new coronavirus strain known as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), which has become a significant worldwide health concern. The hesitancy of people to accept vaccination or implement the preventive measures following vaccination can be considered a ser...

Celiac disease is an immune-mediated disease caused by ingestion of gluten-containing products. The main aim of this study was to develop novel gluten-free doughnuts with high nutritional value using inulin and lupin flour. Five different doughnuts were formulated. Lupin flour was used to replace the potato starch–corn flour composite at levels of...

The COVID-19 pandemic influenced the lives of university students all across the globe. Indeed, the pandemic has impacted many aspects of their daily routine, changing their social and health habits and food-related behaviors. There is now no approved therapy, and vaccination is the only clinical preventative measure that provides the highest prote...

Purpose This study examined the level of knowledge, attitudes and practices (KAP) of Jordanian dairy employees about coronavirus disease 2019 (COVID-19) characteristics and the effect of precautionary measures on food safety risk during the pandemic. Design/methodology/approach A cross-sectional study was conducted between Dec 17, 2020 and Feb 22,...

This study aimed to investigate and characterize the bioactivities of two novel exopolysaccharides, EPS-S and EPS-L, produced respectively by Streptococcus thermophilus and Lactobacillus bulgaricus that were newly isolated from labaneh. Both EPSs are composed of glucose and other sugars, with average molecular weights of 537.80 kDa and 248.15 kDa,...

The novel coronavirus (COVID-19) pandemic has caused sequential ripples of public health con-cern worldwide. Restaurant owners and workers have been significantly affected by safety reg-ulations which have governed the activities of both employees and consumers. The objective of this study was to investigate the knowledge, attitude, and practices (...

Several types of cheeses including white brined cheese have been linked to listeriosis outbreaks worldwide. This study aimed to (i) investigate the in vitro inhibitory activity of zinc oxide (ZnO) nanoparticles (NPs) at concentrations of 0.0125–0.1% against three Listeria monocytogenes strains at 10 or 37°C, (ii) evaluate the antimicrobial efficien...

The 2019 coronavirus disease (COVID-19) is an emerging respiratory infection with severe impacts on the nutritional status of the worldwide population. This cross-sectional study was conducted to assess the food insecurity, dietary diversity, and food-related coping strategies in Jordan during the pandemic using an online, self-administered questio...

Infants who are exclusively breastfed in the first six months of age receive adequate nutrients, achieving optimal immune protection and growth. In addition to the known nutritional components of human breast milk (HBM), i.e., water, carbohydrates, fats and proteins, it is also a rich source of microRNAs, which impact epigenetic mechanisms. This co...

This study is about the isolation of yeast from fermented dairy and non-dairy products as well as the characterization of their survival in in vitro digestion conditions and tolerance to bile salts. Promising strains were selected to further investigate their probiotic properties, including cell surface properties (autoaggregation, hydrophobicity a...

This paper investigated the ability of lactic acid bacteria (LAB) and Bifidobacterium to remove acrylamide (AA). The mechanism(s) of the AA removal was examined by various microscopic techniques. After screening 40 isolates, Bifidobacterium breve and Lactiplantibacillus plantarum exhibited higher acrylamide (AA) reduction by 35% and 36%, respective...

Probiotics are microorganisms (including bacteria, yeasts and moulds) that confer various health benefits to the host, when consumed in sufficient amounts. Food products containing probiotics, called functional foods, have several health-promoting and therapeutic benefits. The significant role of yeasts in producing functional foods with promoted h...

Background: The unprecedented global spread of coronavirus disease 2019 (COVID-19) has imposed huge challenges on the healthcare facilities, and impacted every aspect of life. This has led to the development of several vaccines against COVID-19 within one year. This study aimed to assess the attitudes and the side effects among Arab communities af...

Celiac disease (CD) is an immunological mediated disorder that occurs to genetically susceptible individuals who suffer from gluten consumption. Therefore, the most effective treatment of CD is a life-long gluten-free diet. This study aimed to produce a nutritious gluten-free cinnamon roll, where resistant starch and lupine flour were used instead...

The current study investigated the probiotic potential and postbiotic characteristics of some lactic acid bacteria (LAB) isolated from traditional high-acid and low-moisture yogurt-like products (Labaneh). The LAB isolates were screened for different probiotic properties, namely tolerance to the gastrointestinal conditions (in vitro digestion, bile...

Hummus is a popular dip in the Middle East region prepared by mixing the boiled chickpeas with tahini and other ingredients, and because its consumption has increased world‐wide some notoriety has developed following an increase in the incidence of hummus‐related illness outbreaks and recalls. The objectives of the current research were (i) to stud...

The study aimed to evaluate the antimicrobial activity of 0.5 or 1% (w/w) chitosan and 1% (w/w) garlic against Salmonella spp., Escherichia coli O157:H7 and Listeria monocytogenes in hummus dip stored at 4, 10, or 25°C for 28, 21, or 7 days, respectively. In hummus without garlic, at all storage temperatures and storage periods, 0.5% chitosan decre...

Food safety has emerged as a significant global threat to public health, national income, international trade implications, and nutrition security in developing and developed countries. However, developing countries including the Middle East region are expected to be at higher risk of foodborne diseases due to the weakness and fragment of food syst...

Jordan is witnessing an escalating pace of nutrition transition, which may be associated with an increased burden of malnutrition and related non-communicable diseases. This review analyzes the nutrition situation in Jordan by exploring specific nutrition indicators, namely infant and young child feeding, low birthweight, micronutrient deficiencies...

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and...

Abstract:The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increaseproduct shelf-life. However, no studies investigating the effect of EOs and VP on camel meat back-ground microbiota have been conducted previously. The study aimed to analyze the antimicrobialeffect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (...

Tahini (sesame paste) is a traditional food. Numerous foodborne outbreaks have been associated with it. This study aimed to (i) explore the efficiency of 2450 MHz microwave heating at 220, 330, 440, 550, and 660 W on the inactivation of Salmonella spp, Escherichia coli O157:H7, and Listeria monocytogenes in tahini; (ii) determine the impact of desi...

Recently, the consumption of hummus has become popular in the United States, European countries, and Canada, and unfortunately, several foodborne outbreaks and recalls have been reported due to its contamination with Listeria monocytogenes and Salmonella enterica. The current study aimed to investigate the inhibitory activity of 0.5, 1.0, and 1.5%...

A conductometric immunosensor was developed for the detection of one of the most common foodborne pathogens, Escherichia coli O157:H7 (E. coli O157:H7), by conductometric sensing. The sensor was built based on a polyaniline/zinc oxide (PANI/ZnO) nanocomposite film spin-coated on a gold electrode. Then, it was modified with a monoclonal anti-E. coli...

Purpose The aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and food safety knowledge. Design/methodology/approach A non-probabilistic sample of 231 domestic workers who help families in food preparation and/or cooking particip...

Background: Since the coronavirus disease 2019 (COVID-19) was declared a pandemic, there was no doubt that vaccination is the ideal protocol to tackle it. Within a year, a few COVID-19 vaccines have been developed and authorized. This unparalleled initiative in developing vaccines created many uncertainties looming around the efficacy and safety o...

Exopolysaccharides (EPSs) are metabolites synthesized and excreted by a variety of microorganisms, including lactic acid bacteria. EPS serve several biological functions such as interactions between bacteria and their environments, protection against hostile conditions including dehydration, the alleviation of the action of toxic compounds (bile sa...

Furan is generally produced during thermal processing of various foods including baked, fried, and roasted food items such as cereal products, coffee, canned, and jarred prepared foods as well as in baby foods. Furan is a toxic and carcinogenic compound to humans and may be a vital hazard to infants and babies. Furan could be formed in foods throug...

This study aimed to evaluate the survival or growth behavior of L. monocytogenes and S. aureus in ready-to-eat vegetable salads including Arabic salad (tomato-cucumber salad) with or without 0.5% (w/w) salt and 1% (v/w) lemon juice, tahini salad, coleslaw salad, toum sauce salad (aioli) stored at 4, 10, and 24 °C for 5 d. L. monocytogenes showed gr...

The present study evaluated the effect of yogurt-based marinade combined with active essential oil components (EOs) namely: thymol (TH), carvacrol (CA), and cinnamaldehyde (CI) on Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat (CM) chunks during storage at 4 and 10 °C. Fresh cocktail mixtures of L. monocytogenes,...

The European Food Safety Authority and World Health Organization have been screening foods for acrylamide contamination and have published various guidelines to educate industries about mitigation strategies. There are several approaches to reduce the levels of acrylamide in food. Some aim to reduce the levels of asparagine and reduced sugars, whic...