Background: The prevalence of HAI among COVID-19 patients ranged between 4.8% and 42.8% with the highest occurrence observed in critically ill patients. The present study aimed to evaluate the clinical features of HAI in severe and critical COVID-19 patients, their microbiological characteristics, and the attributable risk factors.Methods: This is an analytical observational, retrospective single-center, cohort study that included 723 patients with severe-critical COVID-19 admitted to Saint George Hospital between September 2020 and February 2021. Data collection included demographic variables (sex, age), comorbidities, laboratory findings, HAI types and agents, COVID-19 treatment modalities, hospitalization settings, length of stay, and mortality rate. Data was analyzed using SPSS version 25.Results: The prevalence of patients developing HAI was 7.3% (53 of 723). Five types of nosocomial bacterial infections were tracked noting ventilator-associated pneumonia (41.26%), catheter-associated urinary tract infection (28.6%), hospital-acquired pneumonia (17.44%), catheter-related bloodstream infection (6.35%), and bloodstream infection (6.35%). Binary logistic analysis showed that HAI are statistically affected by four factors noting patients' age (p = 0.039), Length of Stay (p < 0.001), BIPAP (p = 0.019), and mechanical ventilation (p < 0.001). The risk of having HAI increases 3.930 times in case of mechanical ventilation, 2.366 times in case of BIPAP, 1.148 times when the LOS increases 1 day, and 1.029 times when the age is higher with 1 year.Conclusion: Since the prevalence of HAI is high among severe and critical COVID-19 patients, it is important to prepare a treatment with diagnostic, preventative, and control measures for this infection.

Recently, there has been a growing interest in reducing waste to promote environmental sustainability, with particular focus on agricultural by-products, especially fruits and vegetables. Potato, a widely used crop across various industries, generates a significant amount of peel waste. This study aims to valorize potato peels using water bath extraction (WBE) and infrared-assisted extraction (IRAE), both with distilled water as the solvent, followed by assessments of antioxidant, antibacterial, and anti-sprouting activities. Optimization using response surface methodology identified optimal extraction conditions for WBE (90 °C for 70 min) and IRAE (80 °C for 10 min), with both methods yielding 3.5 mg GAE/g DM in polyphenol content. IRAE demonstrated superior energy efficiency and enhanced antioxidant activity. The extracts exhibited antibacterial properties against both Gram-positive (Listeria monocytogenes) and Gram-negative bacteria (Proteus sp. and Salmonella sp.), with inhibition zones ranging from 10 to 14 mm. Furthermore, the potato peels extract showed significant anti-sprouting effects at room temperature, reducing both the number and size of sprouts compared with the control. HPLC analysis showed the presence of different phenolic compounds such as rutin, catechin, caffeic acid, protocatechuic acid, chlorogenic acid, p-coumaric acid, and gallic acid in one or both extracts. These findings suggest that potato peels extract holds potential for applications in the food industry as a natural preservative due to its antioxidant properties, as well as a sprout suppressant. The antibacterial activity of the extracts suggests their potential as a natural preservative as well, offering protection against both Gram-positive and Gram-negative bacteria that may be present in food.

Eggs are considered a nutritionally complete food and an excellent source of protein. However, they are prone to bacterial contamination, which can affect their internal quality and safety. This study aimed to evaluate the effectiveness of essential oils (EOs) as natural sanitizers for eggshells to reduce the bacterial load and improve shelf life. Ten EOs—cinnamon, clove, lavender, peppermint, thyme, rosemary, green tea, mustard, basil, and marjoram—were tested for antibacterial activity against three Gram-positive bacteria (Staphylococcus aureus, Enterococcus faecalis, and Listeria monocytogenes) and three Gram-negative bacteria (Salmonella Enteritidis, Pseudomonas aeruginosa, and Escherichia coli) using the well diffusion method. The most effective EOs were assessed in vapor form using a disc volatilization technique. A total of 288 eggs from a local farm in South Lebanon were treated with selected EOs and stored at room temperature for three weeks to evaluate microbial load and quality. The eggs were grouped into six categories: dry control, ultraviolet (UV) treated, and eggs sprayed with EOs, based on the recorded minimum inhibitory concentration (MIC) values. At each time point, 12 eggs from each group were analyzed for microbiological testing and external and internal quality. Results indicated that nine of the ten EOs showed antibacterial activity, with the highest inhibition zones recorded for cinnamon against S. Enteritidis (14 mm) and E. coli (9 mm), peppermint against P. aeruginosa (10 mm), and rosemary against L. monocytogenes (22 mm), S. aureus (19 mm), and E. faecalis (12 mm). Vapor phase testing showed that rosemary, thyme, clove, and cinnamon EOs had average inhibition zones ranging from 21 to 33 mm against the tested bacteria, and peppermint EO achieved complete inhibition of P. aeruginosa. Clove EO consistently reduced the bacterial load as a sanitizer on eggs, initially achieving complete inhibition. While egg quality parameters such as weight, shell thickness, Haugh unit, and yolk color declined over time, EOs helped maintain better quality compared to dry controls. GC-MS analysis of the tested EOs revealed that monoterpene alcohols are the major constituents of most oils. This study concludes that EOs are effective natural sanitizers for eggs, enhancing safety and preserving quality during storage.

Background: Foodborne diseases remain a significant global health concern. Conversely, socioeconomic status represents a crucial predictor of diseases with increased morbidity and mortality rates. This scoping review (ScR) aims to provide an understanding of the impact of socioeconomic status on the occurrence of foodborne illnesses in the Middle East and North Africa (MENA) region.Methodology: Three databases (Medline [PubMed], Web of Science, and Embase) were searched on 24 August 2024, for articles published in English. The population, concept, and context (PCC) framework was adopted in this review.Results: A total of 1,667 records were identified. After removing 530 duplicates, 1,137 records were screened for inclusion. Twelve studies were eligible after excluding records with reasons. Of the 12 studies, 11 were cross-sectional studies and 1 was a case–control in design. The studies were conducted in countries of the MENA region, including Saudi Arabia, Qatar, the United Arab Emirates, Palestine, Lebanon, Egypt, and Iran. Low income was generally associated with higher rates of parasitic infections among populations in Egypt, Palestine, Lebanon, and one study in Iran. The relationship between the level of education and infection rates was divergent. In some studies, individuals with lower education levels have shown higher infection rates, as seen in Egypt, Iran, and Qatar; however, other studies found no significant association. Occupation appeared to be less consistently related to infection rates. Food handlers had the highest rates of infection in the UAE, while studies from other regions did not find significant associations. Giardia lamblia (33%) and Blastocystis hominis (26%) were found to be the predominant intestinal parasites in the included studies.Conclusion: This scoping review emphasizes discrepancies between studies on the impact of socioeconomic status affects the rate of intestinal infection. Thus, future research should provide clear definitions and indicators of socioeconomic metrics and address the occurrence of foodborne illnesses in terms of cultural factors, healthcare inequality, and food insecurity.

Background/Objectives: Obesity is an emerging public health problem in the world, and health professionals are most likely to be exposed to several occupational determinants thereof. These include long working hours, shift work, high job stress, irregular food intake, poor opportunities for healthy eating, and physical inactivity at work. Healthcare workers’ stressful jobs typically lead to poor eating habits and less opportunity for physical exercise, contributing to obesity risk. The primary objective of this study is to determine the prevalence of obesity among healthcare employees and identify unique predictors that contribute to obesity in this population. Material and Methods: Data were collected between 2021 and 2023 from 557 participants through anthropometric measurement and a structured questionnaire using a stratified random sampling technique. Results: The study found that 18.6% of participants were classified as obese or morbidly obese (12.9% and 5.7%, respectively), while 33.8% were overweight. The strong predictors of obesity included older age (>30 years, AOR = 2.404, p < 0.001) and working in nursing services (AOR = 1.999, p = 0.003). Furthermore, 34.3% of respondents had no physical activity, 71.5% slept less than 8 h per day, and 58.5% consumed fast food one to two times per week. A significant association of obesity was found with gender (p < 0.001), females being at higher risk, and type of department (p = 0.002), nursing staff being at higher risk. However, the predictable factors for obesity did not include nationality, family size, hours of TV watching, and fast-food consumption. Conclusions: These findings highlight a significant burden of obesity among healthcare employees, underscoring the need for workplace interventions. The strategy to address obesity among this highly vulnerable population should be directed toward enhancing physical activities, improving eating habits, and managing occupational stress, particularly for older workers and nursing staff.