Anas A Al‐Nabulsi
Biographic Data
| ID | 7794908 |
|---|---|
| NAME | Anas A Al‐Nabulsi |
| GIVEN NAMES | Anas A |
| FAMILY NAME | Al‐Nabulsi |
| SIGNATURE | AL NABULSI A A |
| AFFILIATIONS | Jordan University of Science and Technology |
| ORCID | 0000-0002-9592-055X |
| VERIFIED | Yes |
| TOTAL WORKS | 4 |
| TOTAL CITATIONS | 0 |
| AUTHOR COUNT | 4 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2020 |
| LATEST PUBLICATION YEAR | 2023 |
| H-INDEX | 0 |
Dairy industry employee knowledge, attitudes and practices in response to Covid -19 policies in Jordan
Purpose This study examined the level of knowledge, attitudes and practices (KAP) of Jordanian dairy employees about coronavirus disease 2019 (COVID-19) characteristics and the effect of precautionary measures on food safety risk during the pandemic. Design/methodology/approach A cross-sectional study was conducted between Dec 17, 2020 and Feb 22, 2021, involving a total of 428 participants across 34 random chosen dairy facilities in Jordan. KAP …
A cross-sectional study on food safety knowledge amongst domestic workers in the UAE
Purpose The aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and food safety knowledge. Design/methodology/approach A non-probabilistic sample of 231 domestic workers who help families in food preparation and/or cooking participated in this cross-sectional study. The participants completed a questionnaire composed of socio-demog…
Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the Covid-19 Pandemic
Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic. Correlation between food safety KAP scores and general characteristics of university students was also evaluated. Methods: A cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms. The …
Microbiological quality of kitchens sponges used in university student dormitories
This study showed that students living in dormitories lacked good hygienic practices and were at increased risk of food poisoning. Kitchen sponges were highly contaminated with potentially pathogenic bacteria which could be transferred from the general kitchen environment to food contact surfaces and consequently lead to food contamination
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Microbiological quality of kitchens sponges used in university student dormitories
This study showed that students living in dormitories lacked good hygienic practices and were at increased risk of food poisoning. Kitchen sponges were highly contaminated with potentially pathogenic bacteria which could be transferred from the general kitchen environment to food contact surfaces and consequently lead to food contamination
Food Safety Knowledge, Attitudes, and Practices Among Jordan Universities Students During the Covid-19 Pandemic
Objective: This study aimed to evaluate food safety knowledge, attitudes and practices (KAP) amongst university students in Jordan and changes in food-related behaviors during the COVID-19 pandemic. Correlation between food safety KAP scores and general characteristics of university students was also evaluated. Methods: A cross-sectional study was conducted where an Internet-based questionnaire was distributed through social media platforms. The …
A cross-sectional study on food safety knowledge amongst domestic workers in the UAE
Purpose The aims of this study were to assess the food safety knowledge amongst domestic workers in the UAE and test the association between their socio-demographic characteristics and food safety knowledge. Design/methodology/approach A non-probabilistic sample of 231 domestic workers who help families in food preparation and/or cooking participated in this cross-sectional study. The participants completed a questionnaire composed of socio-demog…
Dairy industry employee knowledge, attitudes and practices in response to Covid -19 policies in Jordan
Purpose This study examined the level of knowledge, attitudes and practices (KAP) of Jordanian dairy employees about coronavirus disease 2019 (COVID-19) characteristics and the effect of precautionary measures on food safety risk during the pandemic. Design/methodology/approach A cross-sectional study was conducted between Dec 17, 2020 and Feb 22, 2021, involving a total of 428 participants across 34 random chosen dairy facilities in Jordan. KAP …
Environmental health (4 works) · Food Safety and Hygiene (4 works) · Medicine (4 works) · Food safety (3 works) · Marital status (3 works) · Population (3 works) · Business (2 works) · COVID-19 Pandemic Impacts (2 works) · Cross-sectional study (2 works) · Disease (2 works)