Immunocompromised pediatric populations (children with inborn errors of immunity, HIV infection, and cancer, as well as those undergoing hematopoietic stem-cell transplantation) have severe nutritional challenges, with malnutrition depending on the underlying condition. Camel milk (CM) represents a culturally accessible, high-quality nutritional parameter and functional food naturally enriched with particular immunological components such as heavy-chain antibodies that represent 75% of total immunoglobulins (IGs) and lactoferrin (LF) at a concentration 3–5 times higher than bovine milk (BM). However, there is a critical processing paradox: the thermal treatments required for the microbiological safety of immunosuppressed children who show a 20-fold greater susceptibility to foodborne pathogens degrade the therapeutic bioactive proteins. This comprehensive review provides a systematic evaluation of processing-induced modifications of CM IGs and LF, which involve thermal and non-thermal technologies, and their effects on the molecular structure and biological function. Emerging alternatives such as high-pressure processing (HPP), pulsed electric fields, and strategic fermentation show promising bioactivity retention without compromising safety. Critical knowledge gaps remain in the structure–function relationships of processed CM proteins, necessitating evidence-based optimization strategies to balance microbiological safety with clinically relevant immunomodulatory functions for vulnerable pediatric populations.

Interest in probiotics and prebiotics in sports nutrition is growing, but research on Jordanian athletes remains limited. While gut microbiota influences athletic performance, little is known about athletes’ understanding and use of probiotic- and prebiotic-rich foods in this region. This exploratory study investigates the knowledge, dietary habits, and correlations with gastrointestinal (GI) problems among Jordanian athletes to inform future research and interventions. The study provides insights into how awareness and consumption of gut-supportive foods can impact GI health, offering broader nutritional implications for global dietary strategies for athletes. A standardised questionnaire was administered to 324 athletes (ages 18–22) to assess knowledge, dietary practices, and GI symptoms. Descriptive statistics summarised the data, and chi-square tests examined associations among knowledge, diet, and GI symptoms (p < 0.05). Knowledge and diet were scored based on correct responses and reported intake of gut-supporting foods. Results showed that 55.9% of athletes were familiar with probiotics and 32.1% with prebiotics. The majority reported low consumption of probiotic- and prebiotic-rich foods, with 72.2% scoring low on diet intake. Although 60.5% seldom consumed fast food, overall intake of gut-supportive foods was limited. No statistically significant associations were found, but a weak positive trend between dietary habits and GI symptoms was observed, suggesting diet may have a modest influence on GI health. Living arrangements influenced both dietary choices and GI symptoms. This study highlights the need for targeted nutrition education to improve awareness and intake of probiotics and prebiotics, potentially supporting GI health and enhancing athletic performance.

The objective of this study was to develop Taboun bread supplemented with quinoa flour and to select the best pretreatment that could be used to reduce saponin content without negatively affecting the quality of bread. In this study, three types of composite flour containing wheat flour with different levels of substitution of wheat flour ranging from 0% to 25% were used to prepare composite flour. The effects of incorporating of the different concentrations of extruded Quinoa seed flour with wheat flour and the storage days on the bread quality during three days of storage at room temperature for three days were studied. The results showed that the incorporation of the pre-processed seeds with a 20 and 25% substitution level (without pretreatment) had the highest effect in decreasing the values of peak viscosity compared to other types of pretreatments. The texture profile analysis (TPA) parameters (hardness, cohesiveness, resilience, and chewiness) were significantly affected by the storage time, the level of acceptance of sensory characteristics, and the interaction between them. The study recommends that studies be carried out to further verify the role of physical treatments of quinoa seeds in improving the characteristics of the finished product of Taboun bread.

Background and Aim: Foodborne illnesses have shaken mothers' defense worldwide because poor knowledge and unsafe food handling practices can jeopardize their children. In Jordan, there are no reliable data on the knowledge, attitudes, and practices (KAPs) of mothers regarding food safety when the COVID-19 pandemic occurs. Therefore, this study evaluated Jordanian mothers' understanding, beliefs, and behaviors by examining their KAPs during the COVID-19 pandemic crisis. Materials and Methods: We conducted a cross-sectional study on food safety KAPs of mothers living in Jordan following the COVID-19 pandemic. A reliable and accurate survey with 55 questions was distributed among mothers through social media. A total of 376 mothers completed the questionnaire. Results: The results showed a remarkable awareness among the participants of how to keep food safe. However, there is still a significant gap in the implementation of this information in everyday life. This research emphasizes the need for focused interventions in the context of COVID-19 to bridge the gap between Jordanian mothers' KAPs on food safety and personal cleanliness. Conclusion: Efforts should be made, such as public health campaigns and educational programs, to empower mothers, guaranteeing a consistent and comprehensive approach to food safety and personal hygiene in families. These results provide important insights for policymakers and health professionals who want to improve public health initiatives and community resilience during public health crises. Keywords: food safety, foodborne illness, Jordan, knowledge, attitudes and practices, personal hygiene.

Food safety is paramount, especially for vulnerable groups like pregnant and postpartum women. In this cross-sectional study, Jordanian women in different maternal states—pregnant, postpartum, and non-pregnant—were examined for their knowledge and habits regarding food safety. An online survey with 350 respondents yielded information on the participants’ opinions about food safety, personal hygiene, food storage, shopping habits, knowledge of cross-contamination, and handling of baby formula. According to the findings, many participants exhibited poor knowledge (53.7–65.2%) and practices (39.4–50%) related to food safety, with no significant differences in whether or not they were pregnant. Sociodemographic characteristics, including age and information sources, impacted postpartum women’s knowledge and practices about food safety. These findings highlight the importance of food safety education and awareness programs, particularly for pregnant and postpartum women, to lower the risk of foodborne infections during this critical period.