LONDON: Saudi scientists have found gene fragments of the deadly Middle East Respiratory Syndrome (MERS) virus in air from a barn housing an infected camel and say this suggests the disease may be transmitted through the air.
MERS, a serious respiratory illness caused by a virus known as a coronavirus (CoV), has infected at least 850 people since it first emerged two years ago and killed at least 327 of them, according to latest figures from the European Centre for Disease Prevention and Control (ECDC).
The vast majority of human cases have been in Saudi Arabia, but isolated MERS cases have been reported across Europe and in Asia and the US in people linked who have recently travelled in the Middle East.
Scientists are not sure of the origin of the virus, but several studies have linked it to camels and some experts think it is being passed to humans through close physical contact or through the consumption of camel meat or camel milk.
However, in this latest study, published in the online journal of the American Society for Microbiology mBio, scientists said the detection of the virus in air samples was concerning and needed to be followed up.
"The clear message here is that detection of airborne MERS-CoV molecules, which were 100 percent identical with the viral genomic sequence detected from a camel actively shedding the virus in the same barn on the same day, warrants further investigations and measures to prevent possible airborne transmission of this deadly virus," said Esam Azhar, an associate professor of medical virology at King Abdulaziz University in Jeddah who led the study.
Viruses that spread through air — such as flu viruses for example — are far more likely to spread swiftly and widely in human populations than those that can only move from an animal to a person, or from person to person, via direct contact.
For their research, Azhar's team collected three air samples on three consecutive days from a camel barn near Jeddah owned by a 43-year-old male MERS patient who later died from the disease.
Four of the man's nine camels had shown signs of nasal discharge the week before the patient became ill, and he had applied a topical medicine in the nose of one of the sick camels a week before experiencing symptoms.
Using a laboratory technique called reverse transcription polymerase chain reaction (RT-PCR) to detect levels of particular genes, the scientists found that the first air sample, collected on Nov. 7, 2013, contained genetic fragments of the MERS virus.
This was the same day that one of the patient's camels tested positive for the disease, they explained in a report of their work.
The other samples did not test positive for the MERS virus - suggesting short or intermittent shedding of the virus into the air surrounding the camels, Azhar said.
Further tests of the first air sample confirmed the presence of MERS genetic sequences and showed that the fragments were identical to fragments detected in the camel and its sick owner.
"This study also underscores the importance of obtaining a detailed clinical history with particular emphasis on any animal exposure for any MERS case, especially because recent reports suggest higher risk of (MERS) infections among people working with camels," Azhar said.
The World Health Organisation and the Saudi Health Ministry have advised camel farm and slaughterhouse workers to take precautions against MERS by ensuring good hygiene, including frequent hand washing after touching animals, facial protection where feasible, and wearing of protective clothing.
MERS virus detected in air samples from Saudi camel barn
MERS virus detected in air samples from Saudi camel barn
Where We Are Going Today: Dank Sandwich in Riyadh
Dank Sandwich in Riyadh has become a go-to destination for those craving filling sandwiches.
The menu offers a variety of options, with popular choices like the Philadelphia steak meal for SR39 ($10.40) which features tender steak and melted cheese, and the brisket meal known for its rich, smoky flavor.
For spice lovers, the dynamite meal brings a satisfying kick, while the crispy chicken meal delivers crunch and flavor.
Dank Sandwich also provides a variety of sides to enhance the experience, including classic French fries and sweet potato fries, which add balance to the hearty sandwiches.
For dessert, the choco marshmallow offers a sweet finish, and fresh juices like orange complement the bold flavors of the meals.
A minor drawback, however, is the pricing. While the meals are substantial and flavorful, they might appear a bit pricey for casual dining.
More affordable options could make Dank Sandwich even more appealing for regular visits.
Overall, Dank Sandwich in Riyadh impresses with generous portions and robust flavors, making it an excellent choice for those seeking comfort food with a twist.
For more information, check their Instagram @dank_ksa.
Where We Are Going Today: SWL in Riyadh
SWL in Riyadh has established itself as a go-to spot for burger enthusiasts in search of rich flavors and quick bites. Known for its unique twist on traditional burger sizes, SWL’s offerings may be on the smaller side, but they pack a surprising amount of flavor.
Each burger delivers a savory punch, with the beef patty cooked to perfection, offering a blend of rich taste and just the right amount of juiciness. But for those looking to explore options beyond beef, the chicken burger may not deliver the same level of flavor; it felt a bit lacking compared with the standout beef.
What sets SWL apart are its side offerings, particularly the crispy fries and the chicken balls. The fries are an absolute delight — perfectly crispy on the outside with a soft interior — and impress with every bite.
The cheesy chicken balls, which contain a blend of cheese and sweet corn, bring a unique twist to the appetizer menu. These crispy, cheese-filled bites add an enjoyable and memorable touch to the experience.
As for the ambiance, SWL keeps things casual and straightforward. The simplicity of the setup makes it a more suitable choice for those looking to grab a quick meal rather than dine in.
Many customers simply pick up their order to enjoy in a setting of their choosing, such as in the comfort of their car. For burger lovers looking for an indulgent yet convenient bite, SWL is a worthy option that delivers flavor and convenience, making it ideal for a casual and delicious takeaway.
Where We Are Going Today: Ensalada
Ensalada in Riyadh is a refreshing destination for those who appreciate variety in healthy eating, offering an extensive salad bar with options for every taste.
The concept focuses on freshness, with ingredients that are always crisp and vibrant, making each bite a healthy delight.
You may try the crab salad, which combines a satisfying texture with a blend of flavors that help bring a unique twist to the typical salad options.
Ensalada’s smoothies are also worthy of investigation, each prepared to offer both flavor and nutrition, catering to those looking for a complete, wholesome meal.
The ambiance at Ensalada is cozy and inviting, exuding a simple yet warm vibe. There’s no excessive decor or flashy details, which adds to the charm and aligns with the restaurant’s healthy, no-fuss philosophy. This minimalist approach creates an atmosphere that encourages relaxation to make it an ideal spot for a quick lunch or a casual dinner without unnecessary frills.
One minor drawback for protein-focused eaters is the limited amount of protein in the salads compared to the abundance of vegetables. While this may suit those on a plant-forward diet, it could leave some diners wishing for more balance in their meal. Nevertheless, the variety of vegetables and the ability to customize salads to personal preference make it appealing, particularly for those looking to make healthy choices without sacrificing flavor.
Ensalada’s focus on freshness, simplicity, and a welcoming environment makes it a wonderful option for a nutritious meal in Riyadh. Whether you are a salad enthusiast or just looking to incorporate healthier options into your diet, Ensalada delivers a satisfying experience that celebrates the joys of healthy eating.
Four Abu Dhabi restaurants retain Michelin stars in 2025 guide
ABU DHABI : Four restaurants in Abu Dhabi on Thursday retained their previously awarded Michelin star in the guide’s third edition for the Emirati city.
The third edition of the ceremony celebrated the city’s vibrant culinary scene.
The ceremony, which was held at the Emirates Palace Mandarin Oriental, did not see any new stars awarded to the city’s restaurants.
Instead, 99 Sushi Bar, Talea by Antonio Guida, Erth and Hakkasan all retained their Michelin stars.
Michelin star award criteria ranks the quality of ingredients, harmony of flavor, consistency over time and across the menu as well as the chef's personality in cooking.
Meanwhile, the new restaurants added to the Michelin Abu Dhabi guide were Bord’O by Nicolas Isnard, Broadway, Em Sherif Sea Caf, Mika and Ryba. These eateries are highlighted by Michelin, but not awarded stars.
The Michelin Guide Service Award was given to Mika, a restaurant in Abu Dhabi’s Yas Island that blends Middle Eastern influences with a Mediterranean touch.
Bib Gourmand distinctions are awarded to restaurants that serve excellent food with moderate prices. The newly selected restaurants in this edition were Mika and Ryba.
Beirut Sur Mer, Almayass, Otoro, Tazal and Al-Mrzab retained their Bib Gourmand status.
The Opening of The Year Award was given to Ryba, a seafood restaurant located in Mina, Abu Dhabi. Chef Faisal Mohamed Al-Harmoodi said his goal was to share Emirati food with the world as he accepted the accolade on stage.
The Michelin Young Chef Award was given to Yasmina Hayek from Em Sherif Sea Cafe, a fine dining Mediterranean and Lebanese restaurant in Al Maryah Island.
“Abu Dhabi offers a diverse dining scene that caters both to luxury travelers and food enthusiasts,” said Michelin’s Vice President of the Middle East and North Africa Harkesh Jaggi.
Recipes for Success: Chef Dabiz Muñoz offers advice and an advanced recipe for octopus tacos
DUBAI: Madrid-born chef Dabiz Muñoz, founder of StreetXO Dubai at the One&Only One Za’abeel, is a globally celebrated culinary figure, known for his innovative approach to cooking.
Muñoz has earned numerous accolades throughout his career. His flagship restaurant, DiverXO, which opened in 2007, holds three Michelin stars (at the time it earned its third, Muñoz became the second-youngest chef to lead a restaurant to this prestigious recognition) for dishes including dumplings with crispy Iberian ear and lobster with Thai curry, showcasing Muñoz’s love of combining diverse ingredients in unconventional ways.
Muñoz’s fell in love with cooking at a young age, fueled by frequent visits to the renowned Viridiana restaurant in Madrid. It was there that he first encountered Chef Abraham Garcia, whose unique techniques left a lasting impression and helped shape Muñoz’s vision of cuisine as a medium for artistic expression.
With the dream of opening his own restaurant, Muñoz pursued rigorous training in top kitchens across Spain, London and Tokyo.
Following DiverXO’s success, Muñoz launched StreetXO in 2012. The Dubai branch opened in 2023 and is the only location outside Spain where diners can experience Muñoz’s cuisine.
Here, the chef discusses favorite dishes, common kitchen mistakes, and how to nurture culinary curiosity.
What inspired you to take up cooking as a career?
I’ve had a passion for cooking for as long as I can remember — it’s something that feels like it’s always been in me. Growing up, I was fascinated by the process of creating meals, watching others in the kitchen, and experimenting myself. Seeing people enjoy the food I made was incredibly rewarding, and that’s when I knew I wanted to turn my love for cooking into a career.
When you started out, what was the most common mistake you made?
Rushing. Patience is key in the kitchen. Taking the time to focus on every detail makes all the difference in the final dish.
What’s your top tip for amateur chefs?
Feed your curiosity by traveling and expand your knowledge by studying. Cooking is as much about learning as it is about experimenting. Buy lots of books, because they open up a world of techniques, flavors, and cuisines that will inspire you. The more you expose yourself to different ideas, the more creative and confident you’ll become in the kitchen.
What one ingredient can instantly improve any dish?
Chilis. They’re a wonderful enhancer and seasoning, full of nuances, aromas, and different sensations that can elevate a dish to another level. I’m obsessed with them because they add depth, heat, and complexity, turning even the simplest of dishes into something special.
When you go out to eat, do you find yourself critiquing the food?
Obviously because of my profession I have a critical and trained eye, but the truth is that when I go to other restaurants, I pay much more attention to where they excel, rather than where they fall short.
And what’s the most common issue that you find in other restaurants?
I care more about the faults in my own restaurants than those of others.
What’s your favorite cuisine?
Whenever I go to a restaurant, I always have an open mind and try as many different dishes as possible. This means I’m often surprised — in a positive way. It’s very common for me to order the whole menu.
What’s your go-to dish if you have to cook something quickly at home?
Lately, I’ve been making a lot of bikinis (what we call a ham-and-cheese pressed sandwich in Spain), and I’m enjoying them more and more every day. They’re quick, simple, and always satisfying — perfect when I’m short on time but still want something tasty.
What customer behavior most annoys you?
Treating others badly is one behavior I dislike. Respect is essential in any environment, and seeing someone disrespect staff or act rudely is something I find frustrating.
What’s your favorite dish to cook and why?
I’m passionate about cocido madrileño (chickpea-based stew) and croquetas. Both are very popular Spanish dishes, simple and very tasty, in fact I always have versions of them on the menu in some of our restaurants.
What’s the most difficult dish for you to get right?
The more you make a dish, the easier it becomes — it’s really just a matter of time and practice. Even the most complicated recipes can become second nature if you repeat them enough.
As a head chef, are you a disciplinarian? Or are you more laidback?
In the kitchens of the XO world, shouting, bad language, and disrespect are forbidden.
Throughout all the years of my career, this is something that I have learned and internalized. But this doesn’t imply any less discipline or demand from my side.
Chef Dabiz Munoz’s octopus taco recipe
Warning: Requires some specialist equipment if recipe is to be followed exactly, including blast chiller, vacuum sealer, and robata (Japanese charcoal grill, similar to a barbeque).
Ingredients (for final plating):
Blue corn tortilla
10g yellow mole
8g tamarillo emulsion
50g cooked octopus
6g parmesan
10g carrots
4 unit sorrel
6g pumpkin seeds
1 unit lime wedge
Instructions:
Tamarillo Emulsion
Ingredients:
10kg peeled, aged, tamarillo (must be ripe)
2g ajillo
Salt (to taste)
Pepper (to taste)
Method:
Peel the tamarillo and vacuum seal it.
Once matured, emulsify everything, salt to taste
Cooked Octopus
Ingredients:
40g octopus
2 onions
5g garlic
2 bay leaves
Method:
Cook at 85 degrees celsius for three hours or until tender. Cover the octopus with 85 degree water, add two onions, add 50g of garlic, add 10g of bay leaves. Strain and then blast chill.
Carrots
Ingredients for the Marinade:
0% white wine (no alcohol) 10g
Jerez vinegar 5g
Mandarin juice 10g
Olive oil 3g
Chopped garlic 6g
Pimenton de la vera 3g
Salt, cumin, oregano (to taste)
Red food coloring (to taste)
Method:
Reduce the wine and sherry vinegar by half. In a separate pan, fry the garlic in oil until golden, then add the remaining ingredients to the reduction.
Pickled carrots:
Peel the carrots and vacuum seal them with the prepared marinade.
Pumpkin seeds:
Lightly fry the pumpkin seeds in oil until golden brown, then season with salt to taste.
Plating
Grill the octopus on the robata, adding some smoking Sarmiento underneath for extra flavor.
Brush the octopus with lemon oil for a bright, citrusy finish.
Warm the tortilla and place it on the dish, seasoning it with yellow mole and a sprinkle of seeds for texture.
Position the grilled octopus on top of the tortilla, then add four small dots of tamarillo sauce around it.
Top the octopus with a light layer of cheese.
Garnish with thinly sliced carrots and fresh greens to add color and freshness.
Finish the dish with a squeeze of lime and a dusting of powder to enhance the flavors.
