Antimicrobial resistance (AMR) is a growing global concern, particularly in poultry farming, where antibiotics are widely used for both disease prevention and growth promotion. This review examines the misuse of antibiotics in poultry production, especially in developing countries, and its contribution to the emergence of antibiotic-resistant bacteria. The findings highlight that factors such as increasing demand for poultry protein, the availability of inexpensive antibiotics, and weak regulatory oversight have led to widespread misuse, accelerating the spread of resistance genes. Although evidence links poultry farming to AMR, significant data gaps remain, especially regarding resistance transmission from poultry to humans. The review underscores the urgent need for stronger regulatory frameworks, phased-out use of antimicrobial growth promoters, and enhanced awareness campaigns to address this issue. Improving the capacity of regulatory bodies and developing more robust national data monitoring systems are essential steps to mitigate the threat of AMR in poultry farming and to protect both animal and human health.

Background and aims Obesity and overweight have become significant health concerns worldwide, leading to an increased interest in finding natural remedies for weight reduction. One such remedy that has gained popularity is apple cider vinegar (ACV). Objective To investigate the effects of ACV consumption on weight, blood glucose, triglyceride and cholesterol levels in a sample of the Lebanese population. Materials and methods 120 overweight and obese individuals were recruited. Participants were randomly assigned to either an intervention group receiving 5, 10 or 15 mL of ACV or a control group receiving a placebo (group 4) over a 12-week period. Measurements of anthropometric parameters, fasting blood glucose, triglyceride and cholesterol levels were taken at weeks 0, 4, 8 and 12. Results Our findings showed that daily consumption of the three doses of ACV for a duration of between 4 and 12 weeks is associated with significant reductions in anthropometric variables (weight, body mass index, waist/hip circumferences and body fat ratio), blood glucose, triglyceride and cholesterol levels. No significant risk factors were observed during the 12 weeks of ACV intake. Conclusion Consumption of ACV in people with overweight and obesity led to an improvement in the anthropometric and metabolic parameters. ACV could be a promising antiobesity supplement that does not produce any side effects.

To valorize olive stones, this study focuses on the composition of their dilute-acid hydrolysate DAH and aims to highlight the effect of the overliming process to achieve an effective treatment that maximizes sugar concentrations while minimizing the number of toxic materials. The study examined the impact of pH (10 and 12), temperature (25 and 60 °C), and detoxification time (15, 30, and 60 min) on the viability and vitality of M. pulcherrima and S. cerevisiae, using an experimental design of 2²3¹. Detoxification was significantly influenced by pH and temperature, with xylose and furans probably following the same kinetic degradation. Viability improved to 52% for M. pulcherrima and 67% for S. cerevisiae in detoxified hydrolysate due to reduced toxic compounds. Optimal conditions were found to be a pH of 10 at 25 °C for 30 min, achieving 71% and 62% degradation of hydroxymethylfurfural and furfural, respectively, with a minimum polyphenol concentration of 580 mg·L⁻¹. M. pulcherima exhibited greater vitality than S. cerevisiae because of the medium’s high xylose content and low glucose concentration. Conversely, pH 12 not only promoted sugar (xylose) loss but also generated new toxic compounds that negatively affected yeast development. To improve fermentation, further attention needs to be paid to these conditions.

Lebanon benefits from a rich biodiversity, with medicinal and aromatic plants (MAPs) representing an important part of the country’s natural wealth; however, limited data are available documenting medicinal plants being employed in eye health. This review is the first to document Lebanese medicinal plants with ophthalmic characteristics and phytochemistry that might be beneficial in the development of new, accessible, and efficient ocular medications. In this study, we searched for studies on ocular therapeutic plants using known resources, including PubMed, ScienceDirect, and Google Scholar, and confirmed these plants’ presence within the Lebanese flora. The efficacy of 52 species from 28 families, including two endemic species (Crepis libanotica and Salvia libanotica), has been documented. Their Latin names, regional names, ocular medical applications, the plant parts used, and preparation forms are detailed below. The largest number of species belongs to the Lamiaceae family (21%), followed by Asteraceae (14%) and Solanaceae (7%). The most commonly used plant parts are the stems, leaves, and seeds. Ocular treatments fall into several categories: inflammation, infection, irritation, dry-eye, eyewash, the prevention or delay of cataracts, and general eye problems. A significant percentage (68%) of the medicinal plants target the anterior part of the eye. Some of the reported plants can be harmful to the eyes and should be handled with caution. The Lebanese medicinal plants listed, constituting a local heritage with global importance, could be used for treating ophthalmic ailments and require special screening and preservation.

Furan and its derivatives are heat-induced contaminants formed during common food processing practices and have raised toxicological concerns due to their potential carcinogenicity and hepatotoxicity. This study aimed to assess dietary exposure to furans among Lebanese consumers and to evaluate associated risk based on consumption patterns and cooking practices.A cross-sectional survey (N = 500) was conducted in five Lebanese governorates to collect data on food consumption frequency and domestic cooking behaviors related to high-temperature processing methods. Consumption data for 23 furan-containing foods and domestic cooking practices were collected using a structured questionnaire. Risk characterization was performed using margin of exposure (MOE) approaches.Furan’s mean exposure was 0.292 µg/kg bw/day (95% CI: 0.271–0.312). Mixed/processed foods (35.3%), beverages (24.4%), and grains and cereals (21.3%) were the main contributors. Whole wheat bread, roasted cereal products, and instant coffee were key individual sources. MOE values indicated that 45.6% of participants fell in potential public health concern. Lower household income, absence of high-temperature cooking, and frequent microwave reheating were significant predictors of higher risk.This study presents the first exposure assessment of furan in Lebanon, highlighting the need for national monitoring programs and risk mitigation strategies.