Moawiya A Haddad | Al-Balqa Applied University (original) (raw)

Papers by Moawiya A Haddad

Water Resources and Industry

SpringerBriefs in Molecular Science, 2021

Journal of AOAC International, 2019

non-Salmonella spp. closely related Gram-negative organisms). For the Campylobacter spp. method e... more non-Salmonella spp. closely related Gram-negative organisms). For the Campylobacter spp. method extension, 17 collaborators from eight laboratories located within the United States (seven laboratories) and Canada (one laboratory) participated in the collaborative study. A total of 24 blind-coded isolates were evaluated. In each set of 24 organisms, there were 16 inclusivity organisms (Campylobacter spp.) and 8 exclusivity organisms (non-Campylobacter spp. closely related Gram-negative organisms). Results: After testing was completed, the total percentage of correct identifications from each agar type for each strain was determined at a percentage of 100.0% to the genus level for the Cronobacter study and a percentage of 100.0% to the genus level for the Salmonella study. For the Campylobacter method extension, a correct identification and confirmation rate of 100.0% was obtained for the Campylobacter organisms at the species level. For non-Cronobacter, non-Salmonella, and non-Campylobacter organisms, 100.0% were correctly identified. Conclusions: The results indicated that the alternative method produced equivalent results when compared to the confirmatory procedures specified by each reference method. Highlights: The method extension can be modified to include the identification and confirmation of Campylobacter jejuni, Campylobacter coli, and Campylobacter lari. C onfirmation and identification of foodborne pathogens following the biochemical tests specified in traditional reference methods U.S. Food and Drug Administration (FDA) Bacteriological Analytical Manual (BAM) Chapter 29 (1), FDA/BAM Chapter 5 (2),

British Food Journal, 2021

PurposeThe purpose of this study comes from the need of defining improved durability values and t... more PurposeThe purpose of this study comes from the need of defining improved durability values and the realization of a good traceability management for selected vegan cheeses has suggested the comparison between a processed cheese and its analogous version without animal-origin raw materials. The durability should be studied at a well-defined temperature, probably agreed among the food producer and the food processor. In addition, the traceability system should consider many components and related suppliers.Design/methodology/approachA supply chain risk assessment analysis has been carried out with relation to two different products: an analogue cheese and a vegan cheese-like preparation. Raw materials and ingredients have been evaluated (production method and origin; geographical identification), with the aim of identifying simplified food.FindingsAn assessment of food supply networks has been carried out. In the first situation (analogue cheeses), the ingredient “cheeses” shows an i...

International Journal of Environmental Analytical Chemistry, 2021

This study aimed to detect the prevalence and concentration of aflatoxin B1 (AFB1), deoxynivaleno... more This study aimed to detect the prevalence and concentration of aflatoxin B1 (AFB1), deoxynivalenol (DON), ochratoxin A (OTA) and zearalenone (ZEN) in yolk and white boiled poultry eggs in Jordan. T...

Irrigation and Drainage, 2021

Reuse of brackish water from desalination units in agriculture will reduce the environmental impa... more Reuse of brackish water from desalination units in agriculture will reduce the environmental impacts resulting from disposal in the soil and groundwater, thus reflecting positively in reducing costs. The purpose of this study was to evaluate the impact of reusing brackish water from a small water desalination unit as amended to morphology and productivity of salvia plants during the three growing seasons of 2014–2016. Brackish water from desalination treatment plants was used in hydroponic systems with three concentrations (10, 25 and 50 mM). Growth parameters (number of branches per plant, plant height (cm) and herbage yield weights (g m‾2)) and ion concentration percentage in the herbage of sage (Salvia officinalis L.) during three growing seasons 2014–2016 were measured. Results revealed that lateral branches per plant, plant height and dry weight of herbage were negatively affected by brackish water and decreased by 6, 8 and 10%, respectively, compared to control. In addition, t...

Kefir health promoting effects have created increasing demands and research efforts to develop ne... more Kefir health promoting effects have created increasing demands and research efforts to develop new kefir products. So, this study aimed at developing novel functional white-soft-cheeses (WSC) using kefir cultures. Kefir WSCs were produced from cow’s milk with and without thyme. Microbiological, physicochemical and sensory criteria were examined during storage at 4oC for 15 days. Total aerobes, yeasts, and lactococci variably decreased in counts, whereas lactobacilli count significantly increased in both cheeses. Kefir addition significantly affected acidity, pH and proteolytic criteria. Kefir cheese without thyme scored highest sensory acceptability. Nevertheless, final counts of kefir cultures (>5x107CFU/ml) were far above the minimum therapeutic requirements (106 CFU/ml), and kefir cheeses sensory scored good acceptability, indicating the suitability of WSC as a potential vehicle of kefir. The current results indicate a new and interesting perspective in the development of new ...

Although most of the organochlorine pesticides have been banned from use and trade in Jordan, the... more Although most of the organochlorine pesticides have been banned from use and trade in Jordan, their residues remain still present in different environmental and food matrices. Because of the need to clarify the current status of pesticide contamination in Jordan, the present study has investigated the extent of contamination in camel milk, meat, and liver. One hundred eighty samples of camel milk, meat, and liver have been analyzed for their residual contents of dichlorodiphenyltrichloroethane and related metabolites, hexachlorohexane isomers, aldrin, dieldrin, endrin, heptachlor, heptachlor epoxide, and hexachlorobenzene. These samples were Soxhlet-extracted, cleaned up using florisil-column chromatography, and analyzed using a gas chromatographic system equipped with the electron-capture detector. Results: 31.7, 35, and 38.8% of the examined milk, meat, and liver samples, respectively, were contaminated with organochlorine pesticides. In general, obtained results have confirmed th...

... Titles, A Study of Selected Microbial Indices of Water Pollution of Wadi Al-Arab Reservoir in... more ... Titles, A Study of Selected Microbial Indices of Water Pollution of Wadi Al-Arab Reservoir in Jordan. ... TEMPERATURE, AIR TEMPERATURE, TURBIDITY, PH, SEDIMENT, WATER RESERVOIRS, STATISTICAL METHODS, JORDAN, POLLUTION DE L'EAU, FECES, SALMONELLA ...

Journal of Food Processing & Technology, 2017

Processing & Technology J o ur nal of F o o d P ro cessi n g & Te ch nolo g y

SpringerBriefs in Molecular Science, 2021

In the Middle East area, there are different products which could be discussed when speaking of a... more In the Middle East area, there are different products which could be discussed when speaking of authenticity and traceability, above all with reference to the difference between 'hand-made' or 'artisanal' food as opposed to 'industrial' or 'made with non-traditional ingredients'. In addition, traceable food products may be also an interesting legacy for many geographical and ethnic cultures. Consequently, the examination of certain recipes or food products linked with history and Mediterranean traditions can be really interesting when speaking of food traceability. In this ambit, Jordanian foods can represent a peculiar case study. Some of these traditional products are examined by different viewpoints, with peculiar attention to chemical composition, identification of raw materials, preparation procedures, and traceability. This chapter is dedicated to a peculiar Middle East dish which can be easily found in Jordanian markets: the hummus (and related versions). Because of the increasing success of hummus and hummus-like products worldwide, traceability alternatives should be analysed and discussed.

SpringerBriefs in Molecular Science, 2021

This chapter concerns the evolution of food traceability matters in the current market of traditi... more This chapter concerns the evolution of food traceability matters in the current market of traditional foods and beverages. At present, traceability is only one of themany requirements food industries are forced to complywith. These challenges are: microbiological failures affecting food safety; chemical and physical contaminants into food products; other product-related (intrinsic) menaces against food safety, in terms of consumers’ health; the demonstrable evidence of risk assessment in terms of clear and reliable documentation concerning safety, integrity, and legal designation of food and beverage products; and the evidence of continuous improvement bymeans of clear standard operative procedures, goodmanufacturing practices, and the execution of corrective/preventive actions against unavoidable food-related failures. The intrinsic connection between ‘evidence’ or ‘demonstration’ on the one side and the existence of documentations able to trace the production of foods and beverages on the other side should be established. This topic can be discussed by different viewpoints: the regulatory angle; technological perspectives; mathematical theories (networks, hubs, and nodes); and the opinion of food consumers. In addition, traceable food products may be also an interesting legacy for many geographical and ethnic cultures.

American-Eurasian Journal of Agricultural and Environmental Science, 2015

Probiotic soft white cheese was produced from cow’s milk using Lactobacillus acidophilus and Bifi... more Probiotic soft white cheese was produced from cow’s milk using Lactobacillus acidophilus and Bifidobacterium lactis and a combination of the two. The probiotic bacteria were either added to the cow’s milk used in the production before renneting or to the curd before pressing. We concluded that it is better to add the probiotic bacteria to the milk than to the curd. Most cheese treatments had probiotic counts >10 CFU/g 6 after 1 week. All soft white cheeses produced in this study were rated acceptable by a sensory panel at the end of the study.

Chemical Profiles of Selected Jordanian Foods, 2021

SpringerBriefs in Molecular Science, 2021

Biomedical Research-tokyo, 2016

This study aims to investigate the biochemical and histological changes in the pancreas of rats e... more This study aims to investigate the biochemical and histological changes in the pancreas of rats exposed to aqueous extract of ginger. Twenty adult female albino rats were divided into four groups of five each: Group I, the control group. Group II: Untreated diabetic rats (injected with 65mg/kg Body Weight (BW) of alloxan intraperitoneally); received distilled water. Group III: Diabetic rats; received 500 mg/kg BW/day of the ginger extract. Group IV: Diabetic rats; received 1000 mg/kg BW/day of the ginger extract. The treatment continued for 21 days, then rats were anesthetized, and their pancreases were extirpated to be processed for light microscopic examinations. The alloxan induced rats exhibited hyperglycemia accompanied with increases in glucose, Total Cholesterol (TC), Low Density Lipoprotein Cholesterol (LDL-C) and Triglycerides (TG) levels. On the other hand, there were reductions in insulin and High Density Lipoprotein Cholesterol (HDL-C) levels. Ginger was effective in low...

SpringerBriefs in Molecular Science, 2021

The history of traditional foods and beverages in many Asian countries has influenced Mediterrane... more The history of traditional foods and beverages in many Asian countries has influenced Mediterranean lifestyle models and the so-called ‘Mediterranean Diet’ in particular. The localisation of many Middle Eastern dishes and preparations in countries such as Syria, Saudi Arabia, Egypt, Iraq, Lebanon and Jordan, has been often correlated with peculiar features, including also halal production methods for meat products. As a consequence, the traditional cuisine in these areas is particularly variegated, from bread and bakery products to meat-based foods, from fish and seafood dishes to vegetable-based products (with the use of different fruits, nuts, rice, but also dairy products). Naturally, such a variety means also implicitly that food and beverage producers are forced to comply with many quality and regulatory requirements, taking also into account the specificity of all traditional foods and beverages. Each product has its own microbiological, chemical and physical profiles, with clear and/or implicit (and probably unknown) advantages and risks by the food-safety viewpoint. The demonstrable evidence of risk assessment in terms of clear and reliable documentation concerning safety, integrity and legal designation of food and beverage products should be available. Also, the evidence of continuous improvement is mandatory. In this ambit, Jordanian foods—as a representation of the more general Middle Eastern Food Tradition—can represent a peculiar case study. Five of these traditional products—or product classes—are briefly introduced in this Chapter by different viewpoints, with peculiar attention to chemical composition, preparation procedures and other features.

Systematic Reviews in Pharmacy, 2021

Background: Many factors contribute to the contamination of spices with heavy metals and bacteria... more Background: Many factors contribute to the contamination of spices with heavy metals and bacteria including fertilizers, soil contamination and source of irrigation water. Methods: In this study, four spices already consumed in Jordan (cinnamon, black pepper, cubeb allspice and nutmeg) were investigated regarding heavy metals and bacterial contents. India and China (as Asian origin) as well as United States of America (as North American Origin) and Brazil (as South American origin) were considered as the main producers and exporters of spices for most countries of the world as Jordan. Results: results indicated that (Fe) element was came in the first ordered as a major investigated one in Indian nutmeg. Black pepper came as a predominant one in Indian black pepper contrary to that of Chinese one which had (Mn) element as a predominant. (Mn) is the major element in Chinese cubeb, but Indian cubeb contained (Fe) as a major element. It could be detected iron metal (Fe) as the highest...

Water Resources and Industry

SpringerBriefs in Molecular Science, 2021

Journal of AOAC International, 2019

British Food Journal, 2021

International Journal of Environmental Analytical Chemistry, 2021

Irrigation and Drainage, 2021

Journal of Food Processing & Technology, 2017

Processing & Technology J o ur nal of F o o d P ro cessi n g & Te ch nolo g y

SpringerBriefs in Molecular Science, 2021

American-Eurasian Journal of Agricultural and Environmental Science, 2015

Chemical Profiles of Selected Jordanian Foods, 2021

SpringerBriefs in Molecular Science, 2021

Biomedical Research-tokyo, 2016

SpringerBriefs in Molecular Science, 2021

Systematic Reviews in Pharmacy, 2021

To determine the microbiological quality of soft white cheese, thirty samples were collected from... more To determine the microbiological quality of soft white cheese, thirty samples were collected from dairy selected workshops and plants in major Governorates in Jordan. Physicochemical analysis were also included in the testing. A questionnaire was filled by interviewing each producer about the quality, safety and processing aspects of the
workshops or factories. The averages of log10 of the standard plate count (SPC), lactic acid bacteria count (LABC), enterobacteriaceae count (EntC) and yeast and mold count (Y&MC) of the 30 samples were 8.3, 7.9, 5.4 and 3.0, respectively. A significant positive correlation (0.90)
was noticed between SPC and LABC, indicating that most of SPC are LABC.
Staphylococcus aureus count was < 10 CFU/g and Salmonella was absent in 25 g of the cheese. The averages of pH, acidity (% lactic acid), moisture and salt (NaCl %) in brine and in cheese and ash were 6.0, 0.53 %, 56.5 % , 12.6 %, 9.4, and 9.5, respectively. Fourteen of the samples gave positive results to the alkaline phosphatase test, denoting the
probability of using unpasteurized milk in the production. The high microbial content of the cheese samples reflects generally the poor hygienic conditions during production and storage, lack of refrigeration and absence of heat treatment to eliminate microorganisms.
It can be could be concluded from the questionnaires that there is a lack of standardized method for production and keeping of soft white cheese in Jordan.
Probiotic soft white cheese was produced from cows milk using Lactobacillus acidophilus
and Bifidobacterium lactis and a combination of the two. The probiotic bacteria were
propagated in commercial UHT skim milk and either added to the cow’s milk used in the
production before renneting or to the curd before pressing. After pressing and cutting, cheese pieces were kept in 7 % NaCl brine at 4 OC for 21 d.
The probiotic bacteria were still viable to the end of the experiment. Most of the cheese treatments still have probiotic numbers above106 CFU/g at one week (wk). Numbers at 2 wk were < 106 CFU/g. All probiotic cheeses that had the addition of probiotic to the milk remained above 105 CFU/g at the end of the experiment, where as most of those that had the addition to the curd dropped to a lower level. Generally, pH and salt (NaCl%) in the brine and cheese remained almost constant throughout the experiment (6.7, 6.5, respectively).To overcome the drop in the final counts of the probiotic bacteria in the cheese, we recommend to increase the inocula of each probiotic bacteria by doubling the added amount of cultured skim milk. It was found that it is better to add the probiotic bacteria to the milk rather than to the curd, because the addition to the curd did not result in having higher numbers of probiotic bacteria in the product. Furthermore, the direct addition of probiotic bacteria to the milk would save time and effort, and it is more hygienic and ensures better distribution of the bacteria in cheese. All soft white cheese produced in this study were acceptable from sensorial point of view. Cheese produced using B. lactis in the milk was the most acceptable, followed by cheese produced using both L. acidophilus and B. lactis in the milk and control. Cheese produced using both L. acidophilus and B. lactis in the curd was the least acceptable but was not rejected by the panelists.

Selected microbial indices of water pollution of heterotrophic plate count (HPC), total coli form... more Selected microbial indices of water pollution of heterotrophic plate count (HPC), total coli form (T.C), fecal coliform (F.C), suspected Salmonella, enterococci (Ent.) and fungi count of Wadi Al-Arab reservoir in Jordan during 6 month duration (from Sep. 2, 2001 – Feb. 18, 2002) were studied. It was found that the overall geometric mean of HPC and fungi of water samples collected from 5 sites (Sep. 2 - Feb. 18) was 25119 and 3981 CFU/ml water respectively. The overall geometric mean of T.C, F.C and Ent. content of water of the same samples expressed as MPN/100ml water were in 1585, 158 and 32 respectively. From the total of 105 water samples analysed for the presence of Salmonella 68 (64.8%) showed positive suspected results. Among the three media used for the detection of Salmonella, bismuth sulphite agar (B.S.A), brilliant green agar (B.G.A) and deoxycholate citrate agar (D.O.C.A), it was found that B.S.A resulted in the highest positive suspected Salmonella 28 (26.7%). The averages of APC of the air above the sites of water samples collected expressed as CFU/Petri dish/15min. ranged between 7.8 and 21.3.
Water temperature varied between 32 °C in Sep. to 14.5 °C as lowest
temperature in January and an average of 21.4 °C. The averages of pH, electric conductivity (E.C) and turbidity were 7.69, 1051 μ.s. and 15.5 NTU respectively.
The effect of temperature and pH variation on HPC and fungi count of water samples could not be correlated, but it was negatively correlated with the T.C, F.C and Ent. of water samples. E.C had significant positive correlation on HPC and T.C of water. Turbidity on the other hand showed no significant correlation with water sample for HPC, T.C, F.C and Ent. counts. There’s no correlation between HPC of water and sediment samples but a positive correlation between T.C of water and sediment samples was found.