Basic Informations

C.V

Beni-Suef University
Faculty of Veterinary Medicine
Curriculum Vitae
Mohamed Safwat Abdelhalem Mohamed,
Demonstrator of Food Hygiene and Control
Work/Tel-Fax: (+2) 082-222-2228
Cell phone : (+2) 01227226277
E-mail : msafwat1992@yahoo.com
Nationality : Egyptian.
DOB : April 1992
Current position: Demonstrator, Food Hygiene Department, Faculty of Veterinary Medicine,
Beni-Suef Univ., Egypt.
Marital Status : Single
Military Service : Performed
Profile: I am a highly motivated individual with a keen eye for detail. I am looking
for an opportunity to prove my worth and advance my career as far as
possible. I consider myself to be an effective research team player. My
research is focused on the field of food hygiene and microbiology. I believe
given a chance will improve my research ability.
Academic qualification (University degrees):
1- Bachelor of Veterinary Medical Sciences (B.V.Sc) May, 2014 from Beni - Suef
University, Very Good.
Employment:
1- Demonstrator of Milk Hygiene and Control, Fac. of Vet. Medicine. Beni-Suef
University since, 8/3/2015.
Skills:
? Professional use of Microsoft office, Graphics and Multimedia software.
? TOEFL (Test of English as a Foreign Language) Certificate from Beni- Suef
University.
Research Experience:
? Four year experience in handling and testing of dairy products (milk and milk
products). Department of Food Hygiene, Faculty of Veterinary Medicine, Beni-Suef
University, Beni-Suef 62512, Egypt.
? Two year experience in Working in the field of veterinary medicine and health care and
treatment of animals in the armed forces.
? One year experience in Working and handling of lipolytic and proteolytic activities of
microorganisms isolated from the samples.
Teaching Experience:
? Teaching the following courses
Teaching Practical sections of Milk and Milk Products to the 4th year Students of Faculty of
Veterinary Medicine , Beni-Suef University.
Specific training programs:
1- Attending the session titled " Time Management and Meetings " from Beni-Suef
University.
2- Attending the session titled " Exam Systems and Evaluation of Students " from BeniSuef University.
3- Attending the session titled " Effective Presentation Skills " from Beni-Suef
University.
4- Attending the session titled " Communication Skills in Different Types of Education "
from Beni-Suef University.
REFERENCES :
- Prof. Dr. Saadia H.H. El-Shinawy
Professor and head of Food Hygiene department, Faculty of Veterinary Medicine,
Beni-Suef University, Beni-Suef 62512, Egypt,
Email: S.elshinawy@yahoo.com
Mobile: +2 018 204 7103
- Prof. Dr. Arafa M.S. Mesherf
Professor of Milk Hygiene, Faculty of Veterinary Medicine, Beni-Suef
University, Beni-Suef 62512, Egypt,
Email: food hyg@yahoo.com
Mobile: +2 01116971799
- Associate Prof. Mohamed M.A. Zeinhom
Associate professor of Milk Hygiene, Faculty of Veterinary Medicine, Beni-Suef
University, Beni-Suef 62512, Egypt,
Email: m_ma3roof@yahoo.com
Mobile: +2 01100900905

Master Title

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Master Abstract

Summary A total of 210 samples of some dairy products including Kareish cheese, Tallage cheese, Ras cheese, small scale and large scale yoghurt, small scale and large scale cream samples (30 of each) collected randomly from local retail stores, dairy shops and farmers' markets in Beni-Suef governorate, Egypt. All samples were analyzed for total coliform count, total yeasts and molds count, total psychrotrophic count, Total lipolytic and proteolytic counts, while only total bacterial count (TBC) were detected in Kareish cheese and small scale cream samples and the obtained results showed that:- 1-The total bacterial count for Kareish cheese and small scale cream were present in 30(100%) and 30(100%) with a mean value of 1.07×107 ± 5.64 ×106 and 3.35×106 ± 1.23×106 cfu/g, respectively. 2- The total coliform count for Kareish cheese, Tallaga cheese, Ras cheeses, small scale yoghurt and small scale cream were detected in 30(100%), 13(43.33%), 24(80%), 16(53.33%) and 30(100%), respectively with a mean value of 2.55×105 ±1.59×105, 9.58×102 ± 4.32×102, 88.10 ± 21.11, 1.94×102 ± 79.47 and 1.58×104 ± 5.85×103 cfu/g, respectively. 3- The total yeast and mold count for Kareish cheese, Tallaga cheese, Ras cheese, small scale yoghurt and small scale cream were detected in 30(100%), 29(96.67%), 19(63.33%), 27(90%) and 30(100%), respectively with a mean value of 1.83×105 ± 9.25×104, 6.10×102 ± 3.35×102, 54.67 ± 22.04, 2.66×105 ± 8.07×104 and 2.57×104 ± 2.10×104 cfu/g, respectively. 4- On the other hand, the total psychrotrophic count for Kareish cheese, Tallaga cheese, Ras cheese, small scale yoghurt and small scale cream were detected in 30(100%), 30(100%), 30(100%), 28(93.33%) and 30(100%), respectively with a mean value of 2.89×107± 1.36×107, 1.16×106 ± 7.00×105, 2.46×106 ± 4.50×105, 7.81×105 ± 3.37×105 and 2.51×106 ± 6.95×105 cfu/g, respectively. 5- The total lipolytic count for Kareish cheese, Tallaga cheese, Ras cheese, small scale yoghurt and small scale cream were detected in 30(100%), 30(100%), 30(100%), 28(93.33%) and 30(100%), respectively with a mean value of 1.23×106 ± 5.18×105, 9.32×105 ± 5.63×105, 2.91×106±4.13×105, 2.32×105 ± 8.68×104 and 3.00×106 ± 7.34×105 cfu/g, respectively. 6- The total proteolytic count for Kareish cheese, Tallaga cheese, Ras cheese, small scale yoghurt and small scale cream were detected in 30(100%), 30(100%), 30(100%), 28(93.33%) and 30(100%), respectively with a mean value of 1.16×106 ± 4.88×105, 9.94×105±6.03×105, 5.85×106 ± 7.58×105, 3.32×105 ± 2.12×105 and 5.21×106 ± 1.27×106 cfu/g, respectively. Also the economic importance and public health significance of the isolated microorganisms as well as recommendation to be followed in the manufacturing, handling and storage of these dairy products were discussed.

PHD Title

PHD Abstract

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