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  1. Article ; Online: The Emerging Role of Heat Shock Factor 1 (HSF1) and Heat Shock Proteins (HSPs) in Ferroptosis.

    Aolymat, Iman / Hatmal, Ma'mon M / Olaimat, Amin N

    Pathophysiology : the official journal of the International Society for Pathophysiology

    2023  Volume 30, Issue 1, Page(s) 63–82

    Abstract: Cells employ a well-preserved physiological stress response mechanism, termed the heat shock response, to activate a certain type of molecular chaperone called heat shock proteins (HSPs). HSPs are activated by transcriptional activators of heat shock ... ...

    Abstract Cells employ a well-preserved physiological stress response mechanism, termed the heat shock response, to activate a certain type of molecular chaperone called heat shock proteins (HSPs). HSPs are activated by transcriptional activators of heat shock genes known as heat shock factors (HSFs). These molecular chaperones are categorized as the HSP70 superfamily, which includes HSPA (HSP70) and HSPH (HSP110) families; the DNAJ (HSP40) family; the HSPB family (small heat shock proteins (sHSPs)); chaperonins and chaperonin-like proteins; and other heat-inducible protein families. HSPs play a critical role in sustaining proteostasis and protecting cells against stressful stimuli. HSPs participate in folding newly synthesized proteins, holding folded proteins in their native conformation, preventing protein misfolding and accumulation, and degrading denatured proteins. Ferroptosis is a recently identified type of oxidative iron-dependent cell demise. It was coined recently in 2012 by Stockwell Lab members, who described a special kind of cell death induced by erastin or RSL3. Ferroptosis is characterized by alterations in oxidative status resulting from iron accumulation, increased oxidative stress, and lipid peroxidation, which are mediated by enzymatic and non-enzymatic pathways. The process of ferroptotic cell death is regulated at multiple, and it is involved in several pathophysiological conditions. Much research has emerged in recent years demonstrating the involvement of HSPs and their regulator heat shock factor 1 (HSF1) in ferroptosis regulation. Understanding the machinery controlling HSF1 and HSPs in ferroptosis can be employed in developing therapeutic interventions for ferroptosis occurrence in a number of pathological conditions. Therefore, this review comprehensively summarized the basic characteristics of ferroptosis and the regulatory functions of HSF1 and HSPs in ferroptosis.
    Language English
    Publishing date 2023-03-14
    Publishing country Switzerland
    Document type Journal Article ; Review
    ZDB-ID 1212740-1
    ISSN 1873-149X ; 0928-4680
    ISSN (online) 1873-149X
    ISSN 0928-4680
    DOI 10.3390/pathophysiology30010007
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  2. Article ; Online: Food safety knowledge, attitudes, and practices among Jordanian women handling food at home during COVID-19 pandemic.

    Al-Jaberi, Tasneem M / Al-Nabulsi, Anas A / Osaili, Tareq M / Olaimat, Amin N / Mutlaq, Sawsan

    PloS one

    2023  Volume 18, Issue 7, Page(s) e0288323

    Abstract: Concerns over food safety issues during the coronavirus pandemic (COVID-19) have sparked worldwide interest. Being part of a farm-to-fork food safety chain, food handlers at home are the final line of defense in reducing foodborne diseases. The present ... ...

    Abstract Concerns over food safety issues during the coronavirus pandemic (COVID-19) have sparked worldwide interest. Being part of a farm-to-fork food safety chain, food handlers at home are the final line of defense in reducing foodborne diseases. The present study used a cross-sectional survey to investigate the knowledge, attitudes, and practices (KAP) of women food handlers in Jordan. The survey investigated the effect of the COVID-19 pandemic on women who handle food at home in terms of food safety KAP. One thousand one hundred twenty-six respondents completed a food safety questionnaire during the COVID-19 pandemic. With a mean score of 22.1 points out of 42, the results showed that women who handle food in their houses had insufficient knowledge, negative attitudes, and incorrect practices concerning food safety. The respondents demonstrated high knowledge, attitudes, and practices in the personal hygiene, cleaning and sanitation areas (≥ 60.0%). On the other hand, participants' knowledge, attitudes, and practices regarding contamination prevention, health issues that would affect food safety, symptoms of foodborne illnesses, safe storage, thawing, cooking, keeping, and reheating of foods, as well as COVID-19 were all low (< 60.0%). The correlations between participants' total food safety KAP scores and education, age, experience, region, and the pandemic effect on food safety were statistically significant (P ≤ 0.05). To the best of our knowledge, this study is the first conducted in Jordan to investigate food safety knowledge, attitudes, and practices by women handling food at home during the COVID-19 pandemic.
    MeSH term(s) Humans ; Female ; Jordan/epidemiology ; Pandemics/prevention & control ; Cross-Sectional Studies ; Health Knowledge, Attitudes, Practice ; COVID-19/epidemiology ; COVID-19/prevention & control ; Food Handling/methods ; Food Safety/methods ; Foodborne Diseases/prevention & control
    Language English
    Publishing date 2023-07-07
    Publishing country United States
    Document type Journal Article
    ZDB-ID 2267670-3
    ISSN 1932-6203 ; 1932-6203
    ISSN (online) 1932-6203
    ISSN 1932-6203
    DOI 10.1371/journal.pone.0288323
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  3. Article ; Online: Detection of

    Mutlaq, Sawsan / Albiss, Borhan / Al-Nabulsi, Anas A / Osaili, Tareq / Al-Jaberi, Tasneem / Olaimat, Amin N / Liu, Shao-Quan / Ayyash, Mutamed M

    Foodborne pathogens and disease

    2023  Volume 20, Issue 5, Page(s) 177–185

    Abstract: The demand for rapid and accurate detection methods ... ...

    Abstract The demand for rapid and accurate detection methods for
    MeSH term(s) Humans ; Animals ; Salmonella enteritidis ; Zinc Oxide ; Limit of Detection ; Milk/microbiology ; Biosensing Techniques ; Immunoassay ; Nanocomposites
    Chemical Substances Zinc Oxide (SOI2LOH54Z) ; polyaniline
    Language English
    Publishing date 2023-04-25
    Publishing country United States
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2148479-X
    ISSN 1556-7125 ; 1535-3141
    ISSN (online) 1556-7125
    ISSN 1535-3141
    DOI 10.1089/fpd.2022.0072
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  4. Article ; Online: Survival and growth behavior of common foodborne pathogens in falafel paste under different storage temperatures.

    Al-Holy, Murad A / Olaimat, Amin N / Al-Nabulsi, Anas A / Al-Qadiri, Hamzah / Abughoush, Mahmoud H / Osaili, Tareq M / Ayyash, Mutamed / Alawneh, Maysa / Rasco, Barbara A

    International journal of food microbiology

    2024  Volume 413, Page(s) 110609

    Abstract: Falafel is a popular breakfast food in the Middle East that has been recently involved in several outbreaks of foodborne illnesses. The aim of the study was to explore the growth behavior of Salmonella enterica, Escherichia coli O157:H7, Shigella sonnie, ...

    Abstract Falafel is a popular breakfast food in the Middle East that has been recently involved in several outbreaks of foodborne illnesses. The aim of the study was to explore the growth behavior of Salmonella enterica, Escherichia coli O157:H7, Shigella sonnie, Shigella flexneri, Listeria monocytogenes and Staphylococcus aureus in falafel paste (FP) under different storage temperatures (4, 10, or 24 °C) for 14 days. FP (pH = 6.2, a
    MeSH term(s) Temperature ; Staphylococcus aureus ; Food Microbiology ; Escherichia coli O157 ; Listeria monocytogenes ; Vegetables ; Colony Count, Microbial
    Language English
    Publishing date 2024-02-01
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 87122-9
    ISSN 1879-3460 ; 0168-1605
    ISSN (online) 1879-3460
    ISSN 0168-1605
    DOI 10.1016/j.ijfoodmicro.2024.110609
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article ; Online: The Role of Communication and Commitment in COVID-19 Knowledge, Attitudes, and Behaviors Among University Students in Jordan: Interaction and Analysis.

    Olaimat, Amin N / Taha, Sadi / Osaili, Tareq M / Aolymat, Iman / Alzyoud, Jihad A / Al-Holy, Murad A / Herzallah, Saqer / Al-Nabulsi, Zaid A / Abu-Ghoush, Laith M / Olaimat, Tamadur M / Ayyash, Mutamed / Holley, Richard A

    Journal of allied health

    2023  Volume 52, Issue 2, Page(s) 149–159

    Abstract: Introduction: Several fields, such as public health, economy, and science, have been adversely affected by the COVID-19 pandemic. The objectives of the present study were to investigate knowledge, attitudes, communication, commitment, and behavioral ... ...

    Abstract Introduction: Several fields, such as public health, economy, and science, have been adversely affected by the COVID-19 pandemic. The objectives of the present study were to investigate knowledge, attitudes, communication, commitment, and behavioral practices of Jordan university students; and using structural equation modelling (SEM) to investigate the relationship among COVID-19 knowledge, attitude, communication, commitment and behavioral practices of students.
    Methods: In this cross-sectional study, the primary data were collected from 1,095 students comprising 298 males (27.21%) and 797 females (72.79%) from three major universities in Jordan using an online-based questionnaire.
    Results: It was found that scores of knowledge, attitudes, communication, commitment, and behavioral practices of students about COVID-19 were 81.4, 79.3, 70.0, 72.6, and 67.4%, respectively. The results also showed that significant association the variables of knowledge and attitudes as well as the commitment and communication are partial mediators in this relationship. Further, a clear positive relationship was observed between the communication, commitment, and behavioral practices of students.
    Conclusions: This study confirms the importance of communication and commitment to generate proactive behavioral practices.
    MeSH term(s) Male ; Female ; Humans ; COVID-19/epidemiology ; Health Knowledge, Attitudes, Practice ; Jordan ; Cross-Sectional Studies ; Universities ; Pandemics ; Students ; Communication ; Surveys and Questionnaires
    Language English
    Publishing date 2023-06-03
    Publishing country United States
    Document type Journal Article
    ZDB-ID 197884-6
    ISSN 1945-404X ; 0090-7421
    ISSN (online) 1945-404X
    ISSN 0090-7421
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  6. Article ; Online: A worldwide review of illness outbreaks involving mixed salads/dressings and factors influencing product safety and shelf life.

    Osaili, Tareq M / Hasan, Fayeza / Al-Nabulsi, Anas A / Olaimat, Amin N / Ayyash, Mutamed / Obaid, Reyad S / Holley, Richard

    Food microbiology

    2023  Volume 112, Page(s) 104238

    Abstract: The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness ... ...

    Abstract The trends toward healthy living, vegetarianism, and busy schedules have increased salad popularity. Salads are usually consumed raw without any thermal treatment, and therefore, without proper care they can become major vehicles for foodborne illness outbreaks. This review examines the microbial quality of 'dressed' salads which contain two or more vegetables/fruits and salad dressings. The possible sources of ingredient contamination, recorded illnesses/outbreaks, and overall microbial quality observed worldwide, besides the antimicrobial treatments available are discussed in detail. Noroviruses were most frequently implicated in outbreaks. Salad dressings usually play a positive role in influencing microbial quality. However, this depends on several factors like the type of contaminating microorganism, storage temperature, dressing pH and ingredients, plus the type of salad vegetable. Very limited literature exists on antimicrobial treatments that can be used successfully with salad dressings and 'dressed' salads. The challenge with antimicrobial treatments is to find ones sufficiently broad in spectrum, compatible with produce flavour which can be applied at competitive cost. It is evident that renewed emphasis on prevention of produce contamination at the producer, processor, wholesale and retail levels plus enhanced hygiene vigilance at foodservice will have a major impact on reducing the risk of foodborne illnesses from salads.
    MeSH term(s) Humans ; Food Microbiology ; Salads ; Disease Outbreaks ; Foodborne Diseases/prevention & control ; Hygiene ; Vegetables
    Language English
    Publishing date 2023-02-20
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 50892-5
    ISSN 1095-9998 ; 0740-0020
    ISSN (online) 1095-9998
    ISSN 0740-0020
    DOI 10.1016/j.fm.2023.104238
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  7. Article ; Online: Date (Phoenix dactylifera L.) seed oil is an agro-industrial waste with biopreservative effects and antimicrobial activity.

    Alkhalidy, Hana / Al-Nabulsi, Anas A / Al-Taher, Marah / Osaili, Tareq / Olaimat, Amin N / Liu, Dongmin

    Scientific reports

    2023  Volume 13, Issue 1, Page(s) 17142

    Abstract: Antimicrobial resistant (AMR) infections are a leading health threat globally. Previous literature has underscored the farm-to-fork continuum as a potential focal point for the emergence and spread of AMR. In the present study, date (Phoenix dactylifera ... ...

    Abstract Antimicrobial resistant (AMR) infections are a leading health threat globally. Previous literature has underscored the farm-to-fork continuum as a potential focal point for the emergence and spread of AMR. In the present study, date (Phoenix dactylifera L.) seed oil was investigated for its chemical composition and antimicrobial activity against common foodborne pathogens including Escherichia coli O157:H7, Salmonella enteritidis, Salmonella typhimurium, Listeria monocytogenes, and Staphylococcus aureus in vitro, and in ultra-high-temperature (UHT) milk as a food model at storage temperatures of 37 °C (24 h) and 10 °C (7 days). GC-MS analysis of the seed oil revealed 20 compounds, with octadecane (52.2-55.4%) as the major constituent, and the fatty acid analysis revealed 17 fatty acids, with oleic acid (42.3-43.1%) as the main constituent, followed by lauric acid (19.8-20.3%). The antimicrobial activity of date seed oil was determined using the microdilution method. A significant inhibition against gram-negative bacteria was noted in microbiological media and UHT milk, with a log reduction ranging from 4.3 to 6.7 (at 37 °C/24 h) and 5.7 to 7.2 (at 10 °C/7 days), respectively, at oil concentrations ranging between 10 and 15 µl/ml. The oil showed a similar significant inhibitory effect against St. aureus in the microbiological media (2.0-6.0 log reduction), whereas the inhibitory effect against L. monocytogenes was not statistically significant, with a maximum log reduction of 0.64 achieved at a concentration of 10 µl/ml. AFM imaging of the bacteria showed that oil treatment led to morphological changes in the bacteria including the formation of distorted shapes, surface blebs, indentations, stiffness, and swelling. Present findings suggest that date seed oil can be a promising by-product with potential antimicrobial activity and a food preservative.
    MeSH term(s) Phoeniceae ; Industrial Waste ; Food Microbiology ; Anti-Infective Agents/pharmacology ; Fatty Acids/pharmacology ; Seeds ; Plant Oils/pharmacology ; Listeria monocytogenes ; Colony Count, Microbial
    Chemical Substances Industrial Waste ; Anti-Infective Agents ; Fatty Acids ; Plant Oils
    Language English
    Publishing date 2023-10-10
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2615211-3
    ISSN 2045-2322 ; 2045-2322
    ISSN (online) 2045-2322
    ISSN 2045-2322
    DOI 10.1038/s41598-023-44251-y
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  8. Article ; Online: Role of marination, natural antimicrobial compounds, and packaging on microbiota during storage of chicken tawook.

    Osaili, Tareq M / Al-Nabulsi, Anas A / Hasan, Fayeza / Dhanasekaran, Dinesh K / Cheikh Ismail, Leila / Naja, Farah / Radwan, Hadia / Olaimat, Amin N / Ayyash, Mutamed / Ali, Arisha / Obaid, Reyad S / Holley, Richard

    Poultry science

    2024  Volume 103, Issue 6, Page(s) 103687

    Abstract: The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken ... ...

    Abstract The aim of this study was to investigate the antimicrobial effect of marination, natural antimicrobials, and packaging on the microbial population of chicken tawook during storage at 4°C. Chicken meat was cut into 10 g cubes and marinated. The chicken was then mixed individually with 0.5% or 1% (w/v) vanillin (VA), β-resorcylic acid (BR), or eugenol (EU), and stored under aerobic (AP) or vacuum (VP) packing at 4°C for 7 d. The marinade decreased microbial growth as monitored by total plate count, yeast and mold, lactic acid bacteria, and Pseudomonas spp. by about 1 log cfu/g under AP. The combination of marinade and antimicrobials under AP and VP decreased growth of spoilage-causing microorganisms by 1.5 to 4.8 and 2.3 to 4.6 log cfu/g, respectively. Change in pH in VP meat was less than 0.5 in all treated samples including the control. Marination decreased the lightness of the meat (L*) and significantly (p < 0.05) increased the redness (A*) and yellowness (B*). Overall acceptability was highest for marinated samples with 0.5% BR.
    Language English
    Publishing date 2024-03-22
    Publishing country England
    Document type Journal Article
    ZDB-ID 242586-5
    ISSN 1525-3171 ; 0032-5791
    ISSN (online) 1525-3171
    ISSN 0032-5791
    DOI 10.1016/j.psj.2024.103687
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  9. Article: Knowledge and Information Sources About COVID-19 Among University Students in Jordan: A Cross-Sectional Study.

    Olaimat, Amin N / Aolymat, Iman / Shahbaz, Hafiz M / Holley, Richard A

    Frontiers in public health

    2020  Volume 8, Page(s) 254

    Abstract: Background: ...

    Abstract Background:
    MeSH term(s) Adult ; COVID-19 ; Cross-Sectional Studies ; Female ; Health Knowledge, Attitudes, Practice ; Humans ; Internet ; Jordan ; Male ; Social Media ; Students/statistics & numerical data ; Surveys and Questionnaires ; Universities ; Young Adult
    Keywords covid19
    Language English
    Publishing date 2020-05-29
    Publishing country Switzerland
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 2711781-9
    ISSN 2296-2565
    ISSN 2296-2565
    DOI 10.3389/fpubh.2020.00254
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  10. Article ; Online: Antimicrobial activity of eugenol and carvacrol against Salmonella enterica and E. coli O157:H7 in falafel paste at different storage temperatures.

    Olaimat, Amin N / Al-Holy, Murad A / Osaili, Tareq M / Abughoush, Mahmoud H / Al-Nabulsi, Anas A / Alawneh, Maysa / Deseh, Lamees / Abazeed, Bushra / Shqair, Raghdah / Mutlaq, Sawsan / Ayyash, Mutamed / Holley, Richard A

    International journal of food microbiology

    2024  Volume 415, Page(s) 110648

    Abstract: The objectives of the current study were: i) to investigate the antimicrobial activity of 0.125, 0.250 and 0.50 % (7.54, 15.08 and 30.17 mmol/Kg of eugenol) and (8.15, 16.31, and 33.61 mmol/Kg of carvacrol) against S. enterica and E. coli O157:H7 in ... ...

    Abstract The objectives of the current study were: i) to investigate the antimicrobial activity of 0.125, 0.250 and 0.50 % (7.54, 15.08 and 30.17 mmol/Kg of eugenol) and (8.15, 16.31, and 33.61 mmol/Kg of carvacrol) against S. enterica and E. coli O157:H7 in falafel paste (FP) stored at 4, 10 or 25 °C for 10 d; and ii) to study the sensory properties of fried falafel treated with eugenol and carvacrol. S. enterica grew well in untreated falafel (control) samples at 10 and 25 °C, while E. coli O157:H7 grew only at 25 °C. However, numbers of S. enterica and E. coli O157:H7 in FP stored at 4 °C were reduced by 1.4-1.6 log CFU/g after 10 d. The antimicrobial agents were more effective at 25 °C against S. enterica, but were better at 4 and 10 °C against E. coli O157:H7. Addition of 0.125-0.5 % eugenol or carvacrol reduced the S. enterica numbers to undetectable level by direct plating (2 log CFU/g) by 2-10 d at 25 °C. FP samples treated with 0.5 % eugenol or 0.25-0.5 % carvacrol were negative for S. enterica cells by enrichment (1 CFU/5 g) by 10 d at 25 °C. In contrast, viable E. coli O157:H7 were not detected by direct plating when FP was treated with 0.25-0.5 % carvacrol or 0.5 % eugenol and stored at 4 °C by 2 d. Addition of eugenol or carvacrol did not affect the color, texture, and appearance of fried falafel but decreased the flavor and overall acceptability scores compared to untreated falafel. Using eugenol and carvacrol as natural antimicrobials have the potential to enhance the safety of FP by reducing the threat from foodborne pathogens.
    MeSH term(s) Eugenol/pharmacology ; Salmonella enterica ; Temperature ; Escherichia coli O157 ; Food Microbiology ; Colony Count, Microbial ; Anti-Infective Agents ; Vegetables ; Cymenes
    Chemical Substances carvacrol (9B1J4V995Q) ; Eugenol (3T8H1794QW) ; Anti-Infective Agents ; Cymenes
    Language English
    Publishing date 2024-02-27
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 87122-9
    ISSN 1879-3460 ; 0168-1605
    ISSN (online) 1879-3460
    ISSN 0168-1605
    DOI 10.1016/j.ijfoodmicro.2024.110648
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