Tareq Osaili

1. University of Sharjah, Sharjah, UAE, 2. Jordan University of Science and Technology, Irbid, Jordan. · 1. Department of Clinical Nutrition and Dietetics, 2. Department of Nutrition and Food Technology

Assessment of the phenolic profile and biological activities of aqueous date seed extracts: A comparative analysis

Background Reducing global food waste is an international environmental, health, and sus-tainability priority. Although significant reductions have been achieved across the food chain, progress by UAE households and consumers remain inadequate. This study seeks to understand the association between consumer attitudes, knowledge, and awareness relat...

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...

Date seeds, which are the main by-products of date fruit consumption, were shown to possess promising biological activities and health benefits with minimal human use. The present investigation analyzed and compared the phenolic content of six date seed varieties from four different origins (Khudari, Sakai, and Safawi from Saudi Arabia, Majdool fro...

Purpose Recent surveys indicate a significant increase in total caffeine intake among schoolchildren. Limited research has been published concerning the total intake of caffeine among schoolchildren in the Middle East and Gulf Cooperation Council (GCC) countries, including the UAE. Methods This cross-sectional survey estimated the total caffeine i...

Chicken liver is considered a delicacy in the Middle East where pomegranate molass is commonly used as a salad dressing and in marinade recipes. Marinated chicken liver is a common entrée and represents a value-added product compared to the otherwise unmarinated liver which commands a lower price. The aim of this study was to investigate the inhibi...

The relationship between obesity and satiation is complex and bidirectional. Understanding differences in reasons for meal termination may enhance our understanding of overeating risks and susceptibility to overconsumption. This study aimed to investigate the reasons why individuals in the UAE stop eating. A cross-sectional web-based study was cond...

Restaurant menu calorie labeling is regarded as a promising, cost-effective, and innovative method that will have an impact on the food environment, raise awareness among consumers, and aid in global efforts to prevent obesity. This study aimed to assess the public’s calorie literacy, dining practices, and perceived effectiveness of restaurant menu...

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...

Background Consumption of caffeinated energy drinks (CED) has escalated during the last few years, especially among schoolchildren, with evident adverse health sequelae in this critical age group. Objective This study examined the prevalence of CED consumption and its associations with sleep, physical and mental health, and dietary and lifestyle h...

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...

Hummus is a traditional and very popular Mediterranean ready-to-eat (RTE) food, with growing popularity worldwide. However, it has a high water activity and is susceptible to microbial growth and post-process contamination that limit its quality and shelf-life. For this purpose, the present study compared the use of several antimicrobials, alone or...

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 (CH and YF). The camel milk-soy extract yogurt treatment...

Background: Reducing global food waste is an international environmental, health, and sus-tainability priority. Although significant reductions have been achieved across the food chain, progress by UAE households and consumers remain inadequate. This study seeks to understand the association between consumer attitudes, knowledge, and awareness rela...

The demand for marinated meat and natural antimicrobials has increased in the last decade. This study aimed to examine the antimicrobial and sensorial effects of natural citrox (0.2% v/w) and oregano essential oil (0.1% v/w) or their combination on marinated buffalo meat stored under vacuum at two storage conditions of 4°C and 12°C. In the control...

The present study aimed to investigate the nutritional constituents of common market available spices in the United Arab Emirates. Seven commonly consumed spices namely, ginger ( Zingiber officinale ), cinnamon ( Cinnamomum verum ), black seed ( Nigella sativa ), fenugreek ( Trigonella foenum-graecum ), cardamom ( Elettaria cardamomum ), cloves ( S...

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 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...

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 U...

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...

The use of food additives (FAs) in food manufacturing is a well-accepted practice worldwide. Inadequate knowledge concerning their safety may cause negative attitude surrounding their use. This would potentially impact the purchase of foods that the consumer perceives as containing FAs. This study aimed to assess knowledge and attitudes of consumer...

Nuts are an important food group that contributes to maintaining health; however, they can be a source of exposure to aflatoxins. This study was conducted from 2017 to 2021 to assess the incidence of aflatoxins in nuts and nut products imported to the UAE from 57 countries. Associations between container type and processing technique and aflatoxin...

Since ancient times, essential oils (EOs) have been known for their therapeutic potential against many health issues. Recent studies suggest that EOs may contribute to the regulation and modulation of various biomarkers and cellular pathways responsible for metabolic health as well as the development of many diseases, including cancer, obesity, dia...

Since ancient times, essential oils (EOs) are known for their therapeutic potential against 10 many health issues. Recent studies suggest that EOs may contribute to the regulation and modula-11 tion of various biomarkers and cellular pathways responsible for metabolic health as well as for the 12 development of many diseases including cancer, obesi...

This study was performed to assess the physicochemical quality characteristics of honey imported by the United Arab Emirates (UAE) via Dubai ports between 2017 and 2021. There were 1330 samples analyzed for sugar components, moisture, hydroxymethylfurfural (HMF) content, free acidity, and diastase number. Of the honey tested, 1054 samples complied...

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...

Each individual has a unique gut microbiota; therefore the genes in our microbiome out-number the genes in our genome by about 150 to 1. Perturbation in host nutritional status influences gut microbiome composition and vice versa. The gut microbiome can help in producing vitamins, hormones, and other active metabolites that support the immune syste...

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. A total of 354 pregnant...

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...

Acrylamide is an unsaturated amide that forms in heated, starchy food products. This study was conducted to (1) examine the ability of 38 LAB to remove acrylamide; (2) optimize acrylamide removal of selected LAB under various conditions (pH, temperature, time and salt) using the Box–Behnken design (BBD); (3) the behavior of the selected LAB under t...

Pesticides are a major public health issue connected with excessive use because they negatively impact health and the environment. Pesticide toxicity has been connected to various human illnesses by means of pesticide exposure in direct or indirect ways. A total of 4513 samples of imported fresh fruits were collected from Dubai ports between 2018 t...

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...

Each individual has a unique gut microbiota; therefore the genes in our microbiome outnumber the genes in our genome by about 150 to 1. Perturbation in host nutritional status influences gut microbiome composition and vice versa. The gut microbiome can help in producing vitamins, hormones, and other active metabolites that support the immune system...

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...

The present study was carried out to evaluate the prevalence of mycotoxins (Deoxynivalenol (DON), Zearalenone (ZEA), Aflatoxin B1 (AFB1) and Fumonisin B1 (FB1)) in local hen's table eggs (white and yolk) as well as their stability upon refrigeration. Two hundred and fifty of fresh table eggs samples collected from Jordan governorates were analyzed...

The aims of this study were to: i) analyze the prevalence and concentration of pesticides belonging to 4 major classes, namely organochlorines, organophosphates, carbamates and pyrethroids in chicken meat, liver and kidney; ii) evaluate the impact of boiling, frying and freezing on pesticide levels in chicken meat, and iii) estimate the dietary exp...

Background Pregnant women are at a higher risk of food poisoning compared to the general population. This can be detrimental to both the mother and the fetus. This study aimed to assess the level of knowledge and risk perception of basic food safety and handling among pregnant women in Jordan amid the COVID-19 pandemic. Methods A descriptive cross...

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,...

Home-based online food businesses have expanded as a result of COVID-19 pandemic restrictions. The objectives of the current study were to identify the knowledge, attitudes, and practices (KAP) among female food handlers who are engaged in home-based online food businesses in Jordan and to investigate the impact of COVID-19 pandemic on food safety...

Camel milk has been consumed for centuries due to its medicinal and healing properties. The present study aims to investigate the consumption patterns of camel milk and perceived benefits and risks among adults in the United Arab Emirates. A self-administered online questionnaire was developed in English and Arabic languages and was completed onlin...

Objective To examine the prevalence of psychological symptoms of the coronavirus disease 2019 outbreak among pregnant women and its association with gestational age and post-traumatic stress disorder symptoms. Methods A cross-sectional study was conducted between June and November 2020 to assess the impact of the COVID-19 pandemic on mental health...

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 (...

The contamination of ready-to-eat (RTE) and ready-to-cook (RTC) food products is a major global issue raising worry to consumers. Therefore, the behavior of Listeria monocytogenes and Salmonella spp., inoculated on a traditional Middle Eastern (M.E.) ready-to-cook (RTC) chicken product (“Taouk”-style), using the Risk Ranger® tool and the necessary...

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...

Background University student transition from living at home to more independent living which might influence their eating habits. This study aims to assess the effect of psychosocial factors on eating habits among university students. Methods A cross-sectional study was conducted among 529 students at the University of Sharjah. Participants compl...

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...

The recent coronavirus pandemic (COVID-19) has caused unprecedented turmoil and spurred fears that have profoundly changed the public's social and health behaviours, including the perception of food safety risks. One year after the pandemic and the global vaccination campaign, the public perception of food safety and the changes in their hygiene be...

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...

Background The COVID-19 pandemic has been consistently associated with unhealthy lifestyle behaviors and dietary practices. This study aimed to assess the dietary and lifestyle behaviors of adults after COVID-19 vaccine availability and their attitude toward the vaccine in selected Arab countries. Methods A cross-sectional survey-based study was c...

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...

The study aimed to determine the prevalence of different species of Vibrio spp. in fish and shellfish sold in subtropical-arid countries (United Arab Emirates). It also examined the antimicrobial resistance of the isolated species and their growth behavior upon in vitro environmental changes concerning temperature, pH, and salinity. The prevalence...

Acrylamide is a toxic compound that is formed in cooked carbohydrate-rich food. Baking, roasting, frying, and grilling are cooking methods that cause its formation in the presence of reducing sugar and asparagine. To prevent acrylamide formation or to remove it after its formation, scientists have been trying to understand acrylamide formation path...