In lower- and middle-income countries, uncontrolled use of antibiotics is causing antimicrobial resistance, affecting both animal welfare and public health. Meanwhile, studies on antibiotic use in these countries are limited. A crucial step to limit the spread of antimicrobial resistance (AMR) is to examine the use of these drugs and identify its determinants. The aim of our study, the first of its kind in Lebanon, was to assess dairy farmers' knowledge and awareness of antimicrobial use (AMU) and AMR. For this, 18 farmers from different regions, educational backgrounds, experience levels, and herd sizes were interviewed. Results showed that owners of larger farms were more aware of AMU and AMR, and trying to implement preventive actions, whereas nonsystematic antimicrobial use was prevalent among the smaller farms. Mastitis and laminitis were the most treated diseases, and antibiotics used were oxytetracycline, penicillin, streptomycin, and florfenicol. Overall, antibiotic use was found as a preventive measure and a treatment of nonbacterial diseases. Irregular uses were linked to easy access of farmers to antibiotics, interrupted relations with veterinary authorities, and lack of self-assessment and inspection. Lebanese dairy farmers and owners reported feeling disadvantaged in their local trade field, facing illegal competition and unauthorized farms and industries, and lacking support from the government. Training and awareness programs must be implemented, and policies and regulations must be set, to reduce antibiotic use and hinder the spread of AMR in Lebanon.

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.

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.

Introduction: This study aimed to explore how veterinarians (vets) rationalized their prescribing decisions for antimicrobial (AM) uses, the barriers they perceived to implement proper farm management in Lebanon, and the consecutive threats that might arise concerning the emergent spread of antimicrobial resistance in animals and the population.Methods: Amid the COVID-19 pandemic, phone call interviews were conducted with 34 veterinarians working in different demographic regions across the country. Data were analyzed qualitatively using an inductive thematic analysis.Results and discussion: The majority of veterinarians called for responsible antibiotic use. The prescribing decision of veterinarians was based mainly on suspected disease from field examination, farmer’s reports via phone calls, and the ability of the farmer to cover antibiotic costs. Very few veterinarians referred to laboratory diagnosis before prescribing a specific AM due to many obstacles. This study uncovered the absence of a trust relationship between veterinarians and farmers in Lebanon. Veterinarians provided different insights into farming practices, reflecting that farmers, in general, lack proper knowledge and implementation of farm management and that they mainly treat the herd on their own, especially in light of the current unprecedented economic crisis that Lebanon has been facing in the last three years. Above all, veterinarians revealed that AM resistance in Lebanon is markedly spreading, which calls for a serious and instantaneous set of governmental policies and regulations.

Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), and Scanning electron microscopy (SEM) were used to study the effects of heat treatments and water removal by freeze-drying after different time intervals (6, 12, 24, 48, and 72 h) on the molecular structure of potato tubers. SEM images show structural differences between raw (RP), microwaved (MP), and boiled potato (BP). MP showed a cracked structure. BP was able to re-associate into a granule-like structure after 6 h of freeze-dying, whereas RP had dried granules within a porous matrix after 24 h of freeze-drying. These results are consistent with the moisture content and FTIR results for MP and BP, which demonstrated dried spectra after 6 h of freeze-drying and relatively coincided with RP results after 24 h of freeze-drying. Additionally, three types of hydrogen bonds have been characterized between water and starch, and the prevalence of water very weakly bound to starch has also been detected. The relative crystallinity (RC) was increased by thermal treatment, whereby microwaving recorded the highest value. A comparison of the FTIR and XRD results indicated that freeze-drying treatment overcomes heat effects to generate an integral starch molecule.