Mireille Serhan

Fermented products, particularly cheese, represent a susceptible reservoir of biogenic amines (BA), which can pose health risks when present at elevated levels. This study aimed to detect the presence and concentration of 6 major BA (histamine [Hist], phenylethylamine [Phenyl], cadaverine [Cad], spermine [Sper], spermidine [Sped], and putrescine [Putr]) in selected Mediterranean dairy products, investigating the effects of packaging, fat content, and pH on BA levels. A total of 39 stock-keeping units (SKU) of 15 dairy products (yogurt, labneh, Baladi, Halloumi Baladi, Halloumi kobersi, Akkawi, chanklick, feta, double cream, mozzarella, Cheddar, Bulgarian, chelal, ariche, and baladiye) were procured in Lebanon, including 18 unpacked and 21 packed SKU. These were the most consumed products according to a food frequency questionnaire involving a convenient sample of 514 participants. An HPLC technique was used for BA analysis. The Sped, Putr, and Hist were absent in all samples. All packed SKU were safe and fell below the total BA limit (120 mg/kg). However, 8 out of 18 (44%) unpacked SKU displayed total BA concentration above the limit. Among packed and unpacked SKU, Sper and Phenyl were the most abundant, respectively. No significant difference was found between full-fat and fat-free SKU in terms of total BA levels. However, dairy products with acidic pH 6, and the difference was significant. Moreover, total BA levels were significantly higher in unpacked products. This is concerning, as 65.5% of respondents reported preferring to purchase unpacked products, raising a serious question regarding Lebanese public health and urging a solid intervention from the respective authorities.

Objective: Workload perception and job satisfaction are fundamental components of human resource management. While these factors have been studied across healthcare professionals worldwide, research on this topic, specifically among dietitians, is lacking in Lebanon. This study aims (1) to assess the perceived workload and job satisfaction levels among Lebanese practicing dietitians and (2) to explore its associations with sociodemographic characteristics and employment location (Lebanon only vs Lebanon and abroad). Methods: This cross-sectional study included 138 Lebanese dietitians, using a structured questionnaire covering sociodemographic status, workload perception (NASA-TLX) and job satisfaction (Spector’s job satisfaction survey). Scores were expressed as percentages, categorized into six groups, and stratified by employment location. Descriptive statistics, independent t-test and multiple linear regression models were used. Results: The total job satisfaction score (JSS) was significantly associated with middle-aged groups ranging from 31 to 40 years old (p = 0.003), with 16–20 years of experience (p = 0.001), having a higher education level (p = 0.01) and greater income (p < 0.0001). Middle age was significantly associated with being satisfied with payment (p = 0.0001) and the nature of the work (p < 0.0001). When stratified by employment location, dietitians practicing in Lebanon and abroad reported significantly higher satisfaction in several facets compared with those practicing in Lebanon only (p < 0.05), while communication and fringe benefits did not differ significantly. The total median workload score was 62.8% indicating a slightly high perception of workload among the target participants. Conclusion: Lebanese dietitians reported slight overall job satisfaction, higher among those aged 31–40 years, with 16–20 years of experience, higher education, greater income. Dietitians practicing in Lebanon and abroad reported higher satisfaction across several facets than those practicing in Lebanon only. Perceived workload was slightly high, with no significant difference in total workload by employment location, although differences emerged across specific workload dimensions. This highlights the need for strategies addressing workload management, early-career mentorship, and stress management to support dietitians’ career satisfaction.

Afin de contribuer à la préservation du patrimoine laitier libanais, l'objectif principal de cette étude a été de caractériser le fromage Darfiyeh, une variété traditionnelle fabriquée à partir de lait de chèvre cru et affinée dans une outre en peau de chèvre. Parallèlement à cet objectif, et pour mieux comprendre l'affinage du Darfiyeh, le transfert de composés d’arôme à travers la peau de chèvre a été étudié au moyen d’un dispositif expérimental original. Trois lots indépendants de production de Darfiyeh ont été analysés après 20, 40 et 60 jours d'affinage. Les résultats des analyses physico-chimiques ont montré que le Darfiyeh est un fromage à pâte mi-dure, caractérisé par une protéolyse et une lipolyse modérées. Le 3-méthyl butanal, le 1-phényl éthanol et le 1-octanol contribuent à la fraction aromatique particulière du Darfiyeh. Les analyses microbiologiques ont mis en évidence (Log cfu.g-1 fromage) des lactobacilles mésophiles (7,1-10,4), des bactéries lactiques (BL) thermophiles cocciformes (6,6-8,4) et des lactobacilles thermophiles (5,5-7,2). Afin d'explorer l'écosystème naturel du Darfiyeh, une combinaison d'approches classiques et moléculaires a été appliquée. L'identification classique a révélé des espèces appartenant aux genres Streptococcus, Enterococcus, Lactococcus et Lactobacillus. Les profils de Temporal Temperature Gel Electrophoresis (TTGE) ont révélé des bandes communes avec l'identification classique. Des analyses menées par PCR spécifiques de l'espèce bactérienne ont confirmé la présence of S. thermophilus, E. faecium, E. durans, Lc. lactis subsp. lactis et Lc. lactis subsp. cremoris. La PCR en temps réel a permis la quantification de S. thermophilus et d' E. faecium, avec un seuil de détection respectif de 104 ufc.g-1 de Darfiyeh et une gamme de 107-109 ufc.g-1 de Darfiyeh, respectivement. Pour le transfert d'arômes à travers la peau de chèvre, l'absorption et la perméabilité de trois molécules aromatiques modèles (2-butanone, 2,3-butanedione, 2-butanol) dans un système solution aqueuse/peau de chèvre a été suivi, après 20, 40 et 60 jours d'exposition. Jusqu'à 40 j d'exposition, le transfert des molécules aromatiques était régi par leurs propriétés physico-chimiques et par le temps d'exposition. Après 60 j, le système solution aqueuse/peau s’est traduit par une tendance à la migration des molécules modèles depuis la peau vers la solution simulée de Darfiyeh. Autrement dit, le transfert de ces molécules modèles dans le système simulé paraît s’établir de façon cyclique. Ce travail est une première contribution scientifique et technique au secteur de la valorisation durable de la tradition fromagère libanaise

This study investigates the occurrence of toxic metals in cornflakes marketed in Lebanon and the associated health risks from their consumption. Following a market screening, 21 stock-keeping units (SKUs) of cornflakes from different manufacturers and countries of origin were identified and collected across two production periods (n = 42). The samples were analyzed using Inductively Coupled Plasma Mass Spectrometry (ICP-MS). Arsenic (As), cadmium (Cd), chromium (Cr), mercury (Hg), and lead (Pb) were quantified and compared against both international and Lebanese regulatory standards. All samples exceeded international limits for Cr. Most samples surpassed permissible levels for Pb (73.8%) and Hg (76.2%), while a smaller proportion (19%) exceeded the limits of As. However, the concentrations of all toxic metals remained below the Lebanese national limits. The analysis indicated that the brand of the cornflakes did not exert a significant influence on metal concentrations (p ≥ 0.05), whereas statistically significant differences (p ≤ 0.05) were observed in the levels of Cr and Pb when comparing Lebanese to imported products. Estimated Daily Intake (EDI) and Hazard Quotient (HQ) calculations indicated no significant health risk for adults. Nevertheless, the frequent detection of contaminated samples and the increasing consumption of ready-to-eat cereals raise concerns about cumulative exposure, particularly among children. This research underscores the urgent need for updated national food safety regulations, strengthened food surveillance systems, and immediate public health interventions to reduce toxic metal exposure in the Lebanese population.

Lebanese registered dietitians are employed in various practice settings; however, little is known about their job satisfaction. This cross‐sectional study aimed to determine job satisfaction among Lebanese female dietitians working in different professional fields, between the private and the public sector. Job satisfaction was measured with Spector's Job Satisfaction Survey (JSS) as a validated tool. Descriptive statistics were performed on socio‐demographic data. The comparison of the nine facets in job satisfaction among eight workplace fields was conducted using the Kruskal‐Wallis test. The same test was used for the comparison between the private and the public workplace sectors. In our study, dietitians were found to be satisfied with their job with a median score of 146 and a significant difference among different workplaces ( X ² = 572.341, p < 0.001), with those working in hospitals being the most satisfied. Participants reported moderate satisfaction in the areas of promotion (facet satisfaction score [FSS] = 14; p = 0.013), supervision (FSS = 14; p = 0.027), operating conditions (FSS = 14, p = 0.004) and co‐workers (FSS = 15; p = 0.012). They expressed satisfaction with the nature of their work (FSS = 19; p = 0.003) but dissatisfaction with communication (FSS = 11; p = 0.018). No statistically significant differences were found in the facets of payment (FSS = 14; p = 0.117), fringe benefit (FSS = 14; p = 0.210) and contingent rewards (FSS = 14; p = 0.178). Additionally, satisfaction levels varied significantly between employment sectors ( X ² = 581.762, p < 0.001), with those in the public sector reporting higher satisfaction 127.50 ± 22.96) compared to those in the private sector (126.50 ± 17.91). Despite the generally positive attitudes towards practicing their profession, this study has provided a deeper understanding of the factors influencing their job satisfaction. It is recommended that all organizations employing dietitians in Lebanon be encouraged to conduct regular job satisfaction assessments. These efforts would contribute to enhancing the well‐being of dietitians and better equipping policy‐and strategy‐makers with the necessary insights to effectively improve workplace conditions.

Our study investigates the presence of toxic metals in pet food stock keeping units (SKUs) marketed in Lebanon (n = 75) and the United Arab Emirates (UAE) (n = 121) using Inductively Coupled Plasma-Mass Spectrometry (ICP-MS).

Biogenic amines (BAs) are nitrogenous compounds formed by microbial decarboxylation of amino acids in various foods, particularly fermented, aged, or improperly stored products. While some BAs play physiological roles, excessive intake can lead to toxic effects. Consequently, regulatory agencies have established limits for BAs in foods, particularly histamine in fish and tyramine in fermented products. Detection methods such as chromatography (HPLC and GC), enzymatic assays, and emerging biosensors offer accurate and sensitive quantification of BAs. This review highlights the health risks and regulatory frameworks for BAs in foods, particularly in cheeses, emphasizing recent advances in detection technologies. Timely and accurate quantification of BAs enables identification of contamination hotspots, informs critical control points in manufacturing, and supports regulatory compliance, thereby reducing consumer exposure to harmful amine levels.