Layal Karam - Nursing Science

Author Information

Layal Karam is affiliated with the Department of Nursing and Health Sciences at the Faculty of Nursing and Health Sciences, Notre Dame University-Louaize, Zouk Mosbeh, Lebanon. The affiliation details are confirmed via PubMed, indicating her association with Notre Dame University-Louaize in Lebanon.

Research Contributions

Layal Karam has made significant contributions to the field of food safety and microbiology, particularly focusing on the safety and preservation of various food products. Her research spans topics such as the effects of storage conditions on aflatoxin levels in rice, pesticide residues in foods and water in Qatar, and the microbiological quality of spices and dried herbs. She also investigates the antimicrobial effects of essential oils and various marination techniques on pathogens in meat products. Notably, her invited review on the use of nisin for dairy product preservation showcases her expertise in leveraging antimicrobial agents for food safety.

Aliases

Layal Karam is also known by other variations of her name, including L Karam and L. Karam.

Publication and Citation Metrics

Metric	Value
Citation Count	359
H-index	10
Paper Count	33

Publications:

Aflatoxin B1 in rice: effects of storage duration, grain type and size, production site and season.

DOI: 10.4315/JFP-21-434

Year: 2022

Pesticide residues in foods and water in Qatar and their impact on food exposure risk assessment

DOI: 10.1108/BFJ-01-2021-0040

Year: 2021

How can packaging, source and food safety management system affect the microbiological quality of spices and dried herbs? The case of a developing country.

DOI: 10.1016/j.ijfoodmicro.2021.109295

Year: 2021

Effect of yogurt-based marinade combined with essential oils on the behavior of Listeria monocytogenes, Escherichia coli O157:H7 and Salmonella spp. in camel meat chunks during storage.

DOI: 10.1016/j.ijfoodmicro.2021.109106

Year: 2021

Invited review: Advances in nisin use for preservation of dairy products.

DOI: 10.3168/jds.2019-17498

Year: 2020

Effect of active essential oils added to chicken tawook on the behaviour of Listeria monocytogenes, Salmonella spp. and Escherichia coli O157:H7 during storage.

DOI: 10.1016/j.ijfoodmicro.2020.108947

Year: 2020

Antimicrobial effect of thymol and carvacrol added to a vinegar-based marinade for controlling spoilage of marinated beef (Shawarma) stored in air or vacuum packaging.

DOI: 10.1016/j.ijfoodmicro.2020.108769

Year: 2020

Microbiological Quality and Safety of Retail Chicken and Beef Products in Lebanon

DOI: 10.18502/jfqhc.7.2.2885

Year: 2020

Combined effects of thymol, carvacrol and packaging on the shelf-life of marinated chicken.

DOI: 10.1016/j.ijfoodmicro.2018.11.008

Year: 2019

Functionalization of Low Density Polyethylene (LDPE) for the development of bioactive antilisterial food packaging

DOI:

Year: 2019

How to Incorporate Walking Breaks into a Busy Schedule?

What Are the Signs of Effective Breastfeeding?

How Do Social Determinants of Health Affect Morbidity and Mortality?

How to Develop a Patient Care Plan?

How to Monitor and Evaluate Safety Plans?

How Do Clinical Protocols Improve Patient Safety?

How Can Technology Enhance Academic Excellence in Nursing?

How Can Nurses Prepare for Long Shifts?

How Does Quantitative Research Impact Clinical Practice?

Why Does Miscommunication Occur?

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