All Stories

  1. The State of Food Safety Knowledge, Attitudes, and Practice in the Food Establishments in the Arab Countries

    Article • April 2025, MDPI AG

    Dr Dima Faour-Klingbeil

  2. Waterborne and foodborne diseases: The peril of expansion of wastewater reuse in Jordan and Lebanon

    Article • Water Practice & Technology, February 2025, IWA Publishing

    Dr Dima Faour-Klingbeil

  3. Impact of Food Waste on Society, Specifically at Retail and Foodservice Levels in Developed and Developing Countries

    Article • Foods, July 2024, MDPI AG

    Dr Dima Faour-Klingbeil

  4. Growers' irrigation practices, knowledge, trust, and attitudes toward wastewater reuse in Lebanon, Jordan, and Tunisia through a food safety lens

    Article • Water Practice & Technology, October 2023, IWA Publishing

    Dr Dima Faour-Klingbeil

  5. How has public perception of food safety and health risks changed a year after the pandemic and vaccines roll out?

    Article • Food Control, September 2022, Elsevier

    Dr Dima Faour-Klingbeil

  6. Comparison of hygiene standards and food safety practices between sole-proprietor and corporate-managed restaurants in Lebanon

    Article • British Food Journal, March 2020, Emerald

    Dr Dima Faour-Klingbeil

  7. Prevention and Control of Foodborne Diseases in Middle-East North African Countries: Review of National Control Systems

    Article • International Journal of Environmental Research and Public Health, December 2019, MDPI AG

    Dr Dima Faour-Klingbeil

  8. The inhibitory effect of traditional pomegranate molasses on S. typhimurium growth on parsley leaves and in mixed salad vegetables

    Article • Journal of Food Safety, March 2018, Wiley

    Dr Dima Faour-Klingbeil

  9. A Review on the Rising Prevalence of International Standards: Threats or Opportunities for the Agri-Food Produce Sector in Developing Countries, with a Focus on Examples from the MENA Region

    Article • Foods, March 2018, MDPI AG

    Dr Dima Faour-Klingbeil

  10. The Impact of Climate Change on Raw and Untreated Wastewater Use for Agriculture, Especially in Arid Regions: A Review

    Article • Foodborne Pathogens and Disease, February 2018, Mary Ann Liebert Inc

    Dr Dima Faour-Klingbeil

  11. Microbiological quality of ready-to-eat fresh vegetables and their link to food safety environment and handling practices in restaurants

    Article • LWT, December 2016, Elsevier

    Dr Dima Faour-Klingbeil

  12. The transfer rate of Salmonella Typhimurium from contaminated parsley to other consecutively chopped batches via cutting boards under different food handling scenarios

    Article • Food Research International, November 2016, Elsevier

    Dr Dima Faour-Klingbeil

  13. The influence of pre-wash chopping and storage conditions of parsley on the efficacy of disinfection against S. Typhimurium

    Article • Food Control, July 2016, Elsevier

    Dr Dima Faour-Klingbeil

  14. Antimicrobial-resistant E.coli in raw vegetables - Lebanon

    Article • The Journal of Infection in Developing Countries, April 2016, Journal of Infection in Developing Countries

    Dr Dima Faour-Klingbeil

  15. Understanding the routes of contamination of ready-to-eat vegetables in the Middle East

    Article • Food Control, April 2016, Elsevier

    Dr Dima Faour-Klingbeil

  16. Investigating a link of two different types of food business management to the food safety knowledge, attitudes and practices of food handlers in Beirut, Lebanon

    Article • Food Control, September 2015, Elsevier

    Dr Dima Faour-Klingbeil

  17. Nutritional status of school children aged 6–10 years in United Arab Emirates: Comparison with children from different ethnic origins

    Article • Ecology of Food and Nutrition, October 1997, Taylor & Francis

    Dr Dima Faour-Klingbeil