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A key contributor to foodborne illnesses is consuming contaminated ready-to-eat foods, including raw meats. The latter is a common practice in Lebanon, a country that suffers from widespread pollution and food safety challenges. However, studies on the safety of raw meat consumption in Lebanon are limited. In this study, an attempt was made to investigate the knowledge, attitudes, and practices (KAPs) of the Lebanese population toward the potential risk associated with the consumption of raw meats, and to identify factors that affect KAP levels. An online survey (n = 577) was administered to Lebanese adults aged 18 years and above to assess their KAPs. The results showed that 74.5% of the participants consumed raw meat, 44% had good food safety knowledge, and 30.7% exhibited good practices. However, more than half of the participants (61.9%) showed a positive attitude toward food safety. There was a significant association between knowledge and attitude (p < 0.001), attitude and practices (p < 0.001), and knowledge and practices (p < 0.001), thereby indicating that an increase in food safety education could translate into better practices in this population. Accordingly, efforts to enhance education on food safety are warranted to reduce the potential risk of food poisoning associated with raw meat consumption in Lebanon. [ABSTRACT FROM AUTHOR]

A 3-alternative forced choice (3-AFC) test to determine sensory threshold of calcium salts like calcium carbonate, calcium citrate and calcium sulfate in pita bread and the level of fortification is presented. It is found that the fortification level is in between 61% and 126.5% of the recommended daily intake for calcium for Middle Eastern populations.

BACKGROUND This work aimed at formulating a carob-based milk beverage and assessing its chemical and sensory properties. Six varieties of carob pods, each processed into roasted and unroasted powders, were used to develop 12 prototypes of the beverage. Chemical and physico-chemical analyses (moisture, ash, fibre, protein, sugars, total-phenolics, total-antioxidants, water activity and colour) and sensory tests were conducted. RESULTS The variety of carob pod had a significant effect on all chemical variables in carob powders ( P < 0.01), except for sugars, and when incorporated in the beverage, on moisture, total phenolics, total antioxidant activity and colour parameters ( L, a, b; P-values < 0.001). Roasting treatment significantly increased fibre, total phenolics, total antioxidant activity ( P-values < 0.001), fructose, glucose ( P-values < 0.05), and a-value levels ( P < 0.01), significantly lowered moisture ( P < 0.05), water activity, L- and b-values ( P-values < 0.001) in carob powders; and significantly increased the beverage's total phenolics, a-value ( P-values < 0.001) and total antioxidant activity ( P < 0.01). Roasting treatment significantly increased the beverage's acceptability ratings. Beverages formulated with roasted carob powder had higher ratings for level of residue, colour, caramel odour, mocha odour and flavour, roasted coffee odour and flavour, viscosity mouthfeel and bitter aftertaste. Principal component analysis was conducted; PC1 and PC2 separated attributes according to roasting treatment and variety of carob pods, respectively. CONCLUSION The use of Akkari roasted and Baladi Ikleem el Kharoob roasted to formulate a carob-based milk beverage is recommended. © 2015 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

Urinary magnesium (Mg), calcium (Ca), and phosphorus (P) excretions are known to vary greatly between populations due to dietary habits, physical activity, mineral content of water, climate, genetics, and race. Thus, it is essential to determine the normal values in each population in order to assess the status as well as to diagnose any possible abnormality of metabolisms especially hypercalciuria. A study was conducted to determine urinary Mg/creatinine (Cr), Ca/Cr, and P/Cr ratios of healthy Lebanese elementary schoolchildren. Using a multi-stage cluster sampling at district, school, and class levels, a sample of 1403 children (781 boys and 622 girls), from 26 different schools, was selected. Non-fasting morning urine samples and anthropometric data were collected and analyzed. The mean Mg/Cr, Ca/Cr, and P/Cr ratios were 0.122 ± 0.075 mg/mg (0.568 ± 0.348 mM/mM), 0.084 ± 0.101 mg/mg (0.237 ± 0.286 mM/mM), and 0.692 ± 0.417 mg/mg (2.527 ± 1.524 mM/mM), respectively, with no significant difference between boys and girls ( P = 0.706, 0.161, and 0.604; respectively). The 95th percentile of Mg/Cr, Ca/Cr, and P/Cr ratios fluctuated with age, showing a sharp decrease in Ca/Cr and P/Cr at the age of 10. The mean Mg/Cr, Ca/Cr, and P/Cr ratios were comparable to those of similar age groups in other populations. The 95th percentiles of Mg/Cr, Ca/Cr, and P/Cr ratios were 0.26 mg/mg (1.23 mM/mM), 0.27 mg/mg (0.76 mM/mM), and 1.48 mg/mg (5.40 mM/mM), respectively. These values can be used as cutoffs to detect abnormalities in these three minerals' metabolisms among healthy Lebanese children. [ABSTRACT FROM AUTHOR]

BACKGROUND Studies have shown a direct relationship between increased dietary sodium intake and chronic diseases such as hypertension, cardiovascular disease and osteoporosis. Potassium chloride is the most widely used salt substitute for sodium chloride in different processed foods. Akkawi cheese, commonly consumed as fresh cheese, has a semi-hard curd, chalky color, firm texture and salty flavor. The effect of partial replacement of NaCl with KCl on the chemical, textural, microbiological and sensory characteristics of fresh and mature Akkawi cheese was investigated. RESULTS Salt treatment ( NaCl reduction) had a significant effect on pH, lactic acid, sodium and potassium contents of cheeses. Texture profile analysis revealed a significant effect of salt treatment on adhesiveness, chewiness and hardness of cheese. All tested microorganisms increased with storage but in general did not differ between salt treatments, specifically between control (100% NaCl) and (70% NaCl, 30% KCl) samples. Descriptive analysis showed that salt treatment had a significant effect on bitterness, crumbliness and hardness, whereas the age of cheese was significant for color and fermented flavor. Salt treatment had no effect on acceptability variables for all experimental 2-week Akkawi samples. CONCLUSION The above results suggest that a 30% substitution of NaCl by KCl (70% NaCl, 30% KCl brine) is acceptable. © 2014 Society of Chemical Industry [ABSTRACT FROM AUTHOR]