Basic Informations

C.V

NAME: GAMAL MOHAMMED HASSAN

 

BIRTH DATE: 12/12/1968   AGE :47 YEARS

 

MARITAL STATUS: MARRIED

 

CURRENT JOB: ASSISTANT  PROF. IN FOOD HYGIENE AND CONTROL DEPARTMENT( MILK , MILK PRODUCTS , FAT, OILS AND EGGS HYGIENE)

 

CERTIFICATES:

 

1-B.V.SC. (1992) FAC. OF VET.MED. BENISUEF.CAIRO UNIVERSITY.

 

     2-MASTER DEGREE  IN VETERINARY SCIENCE, FAC. OF VET. MED. BENI-SUEF. CAIRO UNIVERSITY.

"STUDIES ON YERSINIA ORGANISMS IN RAW MILK AND SOME DAIRY PRODUCTS MARKETED IN BENI-SUEF GOVERNORATE "

 

    3- PH. DEGREE  IN VETERINARY SCIENCE, FAC.OF VET.MED. BENI-SUEF. CAIRO UNIVERSITY.

"QUALITY ASSESSMENT OF SOME DAIRY PRODUCTS AT CONSUMER LEVEL"

4- ASSISTANT  PROF. IN FOOD HYGIENE AND CONTROL DEPARTMENT  2009.

 RESEARCHES:

1- MEASURING THE CAPABILITY OF IMMUNOMAGNETIC SEPARATION-PCR (IMS-PCR) FOR THE DETECTION OF ONE CFU OF ESCHERICHIA COLI O:157 IN MILK AND SOFT CHEESE

2- PREVALENCE AND VIABILITY OF AEROMONAS SPECIES IN EGYPTIAN SOFT CHEESE

3- OCCURRENCE OF SOME PATHOGENIC MICRO-ORGANISMS IN KAREISH CHEESE AND THEIR PUBLIC HEALTH SIGNIFICANCE

4-Monitoring of psychrotrophic bacteria  in milk and some dairy products with special reference to Pseudomonas species

5-TOXIC HEAVY METALS IN MARKET RAW MILK AND SOME DAIRY PRODUCTS

6-STUDIES ON ENTEROTOXIGENIC BACILLUS CEREUS IN RAW MILK AND SOME DAIRY PRODUCTS

7-SERO-DIAGNOSIS OF BRUCELLOSIS IN COWS BY USING MILK

Master Title

“STUDIES ON YERSINIA ORGANISMS IN RAW MILK AND SOME DAIRY PRODUCTS MARKETED IN BENI-SUEF GOVERNORATE”

Master Abstract

SUMMARY A total of 460 samples including individual cow’s milk (30), bulk milk (20), market raw milk (90), kareish cheese (50), damietta cheese (70), yoghurt (zabady) (100), ice- cream (100) and cow’s faecal swabs (30) were collected from different localities in Beni-Suef Governorate. The samples were examined bacteriologically for existence and identification of Yersinia. The results reported in this investigation declare that Yersinia spp. could be detected in 10 %, 10%, 7.8%, 2%, 18% and 3.33% of an individual cow’s milk, bulk milk, market raw milk, kareish cheese, ice- cream and cow’s faecal swabs samples respectively and failed to bedetected in neither damietta cheese nor yoghurt. Yersinia enterocolitica was isolated from 10 %, 10%, 6.67 %, 2%, 14% and 3.33% of an individual cow’s milk, bulk milk, market raw milk, kareish cheese, ice- cream and cow’s faecal swabs samples respectively while Yersinia intermedia was found in 1.11% of examined market milk samples and 4% of ice cream. Rapid method ( pre enrichment at 22 0C /24h.) is more productive than slow method ( pre enrichment at 4 0C /21day.) for isolation of Yersinia from milk & dairy products, additionally the technologists need rapid answer to improve the quality of products. Yersinia enterocolitica could survive in artificially contaminated yoghurt stored at refrigeration temperature 5 ± 1 ºC for 7 days when the milk made into yoghurt was inoculated at concentration of 3 X 10 6 C.F.U/ ml. The public health significance of Yersinia enterocolitica and suggestive control measures for improving the milk and its products were discussed.

PHD Title

Quality assessment of some dairy products at consumer level

PHD Abstract

SUMMARY 150 random samples of dairy products including small & large scale yoghurt, small & large scale ice cream and Kareish cheese samples (30 of each) were collected from different localities in Bani-suef city, Egypt. All samples were examined organolyptically and for the presence of total coliforms, faecal coliforms, Escherichia coli, Escherichia coli O:157 H:7, Staphylococcus aureus, enterococci, Yeasts and Moulds. Also the yoghurt samples were examined for their acidity % and the kareish cheese samples were examined for their acidity and salt %.The obtained results showed that: 1) All of the examined samples were given different scores according to their physical properties. 2) The mean values of acidity % were 0.923±0.033, 0.807±0.018 and 1.86±0.136 in the examined Small-scale yoghurt samples, Large-scale yoghurt and kareish cheese samples, respectively. 3) The salt percentage of the examined kareish cheese samples ranged from 0.887 % to 7.31 % with a mean value of 3.87±0.271. 4) Coliforms were present in 25 (83.33%), 14(46.67%), 27 (90.00%), 9 (30.00 %) and 23 (76.67%) with a mean value of 8.81x105±5.19x105, 7.36x 02 ± 5.22x102, 6.48x105±5.1x105, 1.43x102±.2x101 and 4.45x106 ± 3.7x106 in the examined small-scale yoghurt, large-scale yoghurt, small scale ice cream, large scale ice cream and kareish cheese samples , respectively. 5) Faecal coliforms were present in 11 (36.67%), 4(13.33%) , 23 (76.67%), 5 (16.67 %) and 21 (70.0%) with a mean value of 1.19x105 ± 8.82x104, 1.27x101±8.59, 2.98x104 ± 1.8x104, 6.17 ± 5.1 and 6.7x103 ± 5.1x103 in the examined small-scale yoghurt , large-scale yoghurt, small scale ice cream, large scale ice cream and kareish cheese samples , respectively. . 6) Escherichia coli was present in 8 (26.67%), 3(10.0%), 16 (53.33%),2 (6.67%) and 13 (43.33%) with a mean value of 5.34x102 ± 5.16x102 , 0.77±0.44, 1.6x102 ± 1.45x102 , 0.63±0.52 and 1x102 ± 7.2x101 in the examined small-scale yoghurt, large-scale yoghurt, small scale ice cream, large scale ice cream and kareish cheese samples ,respectively. . 7) Escherichia coli O:157 H:7 could be isolated from 1(3.33%), 1( 3.33%)and 1(3.33%) of the examined small scale yoghurt, small scale ice cream and Kareish cheese samples, respectively , but it failed to be detected in examined large scale yoghurt and large scale ice cream 8) Salmonella and Shigella could not be detected in any of the examined samples. 9) Citrobacter amalonticus, Citrobacter diversus, Citrobacter freundii, Escherichia coli, Enterobacter aerogenes, Enterobacter agglomerans, Enterobacter cloacae, Enterobacter gergoviae, Enterobacter intermedium, Enterobacter sakazaki ,Klebsiella oxytoca, Klebsiella pneumoniae subsp.ozaenae, Klebsiella pneumoniae subsp.pneumoniae, Serratia fonticola, Serratia liquefaciens and Serratia marcescens were isolated from the examined samples at varying percentages. 10) Staphylococcus aureus could be isolated from 12(40%), 5(16.67%), 17(56.67%), 13(43.33%) and 21(70%) with a mean count of 3.34x103±2.7x103, 4.7x101± 2.1x101, 1.5x104 ± 9.68x103 , 5.33x103 ± 2.37x103 and 3.57x105 ± 2.4x105 from the examined small-scale yoghurt, large scale yoghurt, small scale ice cream, large scale ice cream and Kareish cheese samples, respectively . 11) Enterococci could be detected in 25(83.33%), 22(73.33%), 20(66.67%) , 11(36.67%) and 23(76.67%) with a mean count of 2.5x106 ± 2.37x106 , 2.73x103 ± 1.05x103 , 3.89x105 ± 2.40x105 , 3.77x103 ± 1.73x103 and 1.39x106 ± 6.67x105 in the examined small scale yoghurt, large scale yoghurt, small scale ice cream, large scale ice cream and Kareish cheese samples, respectively . 12) Yeasts could be detected in 25(83.33%), 13(43.33%), 24(80.0%), 8(26.67%) and 26(86.67%) with a mean count of 1.54x104 ± 4.83x103, 5.75x103 ± 5.42x103 , 1.41x104 ± 6.1x103 , 3.12x103±2.15x103 and 1.21x107±6.88x106 from the examined small scale yoghurt, large scale yoghurt, small scale ice cream, large scale ice cream and Kareish cheese samples, respectively . 13) Moulds could be detected in 22(73.33%),13(43.33%) , 24(80.00%) , 10(3.33%) and 24(80.00%) with a mean count of 2.72x103±1.45x103, 3.62x101 ± 2.27x101, 1.96x103±7.82x102 , 2.13x102±1.13x102 and 1.1x106±6.03x105 from the examined small scale yoghurt, large scale yoghurt, small scale ice cream, large scale ice cream and Kareish cheese samples, respectively . 14) Total Yeasts and Moulds could be counted in 25 (83.33%) , 15(50.00%), 24 (80.00%), 10(33.33%) and 25 (83.33%) with a mean count of 1.81x104±5.61x103, 5.79x103±5.44x103, 1.6x104±.76x103, 3.33x103±2.26x103 and 1.33x107±7.36x106 in the examined small scale yoghurt, large scale yoghurt, small scale ice cream, large scale ice cream and Kareish cheese samples, respectively . 15) C. albicans, C. stellatoidea , C. tropicalis , C.kefvrt, C. parapsilosis , C. krusei , C.guillermondi , Saccharomyces spp. , Rhodotorulla spp, Trichosporon beigellii , Cryptococcus spp. and Torulopsis glabrata were isolated from the examined samples at different percentages. 16) Geotrichum candidum, Mucor, Asp.flavus, Asp.niger, Asp.fumigatus, Penicillium spps, Rhizopus, Absidia, Alternaria and Cladosporium were isolated from the examined samples at different percentages. 17) Also the public health significance and economical importance of the isolated organisms and the recommendations to be followed in production, handling and storage of such dairy products were discussed