أحمد عادل

1. Advanced Pathogen Detection & Analysis:
• Isolate and identify critical foodborne pathogens including Salmonella sp., Campylobacter sp.,
Staphylococcus aureus/epidermidis, Listeria sp., and Clostridium sp. across diverse matrices (Water,
Dairy, Meat, and Poultry).
• Execute comprehensive microbial counts for bacteria, yeast, and fungi to ensure finished products meet
international safety thresholds.
• Manage laboratory logistics, including the precise preparation of culture media and the sterilization of
high-grade diagnostic equipment.
2. Quality Assurance & Environmental Monitoring:
• Oversee hygiene monitoring by conducting surface swab analysis and health screenings for personnel
(Workers) to eliminate cross-contamination risks.
• Monitor manufacturing environments (Air, Water, and Surfaces) to ensure the entire production chain
remains within accepted microbial limits.
• Investigate and mitigate root causes of microbial spikes, developing immediate solutions to prevent batch
loss or spoilage.
3. Compliance, R&D, and Technical Leadership:
• Ensure 100% compliance with local, national, and international food safety regulations and ISO laboratory
standards.
• Optimize product shelf-life by analyzing how processing, packaging, and storage conditions influence
microbial growth. continuous improvement researching developing detection
laboratory efficiency and accuracy. Act as a Technical Advisor to stakeholders, providing expert guidance on food safety issues and
regulatory enforcement.

• Make all microbiological analysis for (Water & Mlik & Dairy product & Air & Meat and Chicken).
• Make sure that all manufacturing processes and finished products contain an accepted count of (bacterial
and fungal) contamination according to international standards.
• Detect any drawbacks which may cause any microbial contamination and solve it.
• Isolation and Identification of Salmonella sp & Staphylococcus aureus or epidermidis & Campylobacter sp
& Listeria sp & Clostridium sp from foods and water.
• Make all microbiological analysis for humans (Workers), manufacturing processes and finished products.
• Research and develop new methods for detecting and controlling microbial contamination.
• Ensure that all products and processes comply with local, national, and international food safety regulations.
• Investigate how processing, packaging, and storage conditions affect microbial growth to prevent spoilage
and improve food quality.
• Provide technical guidance to food processors and other stakeholders on food safety issues.
• Prepare and report findings from microbiological analyses, including preparing culture media and sterilizing
equipment.
• Developing new detection methods and enforcing safety regulations to prevent foodborne illnesses.
• conduct microbiological tests, including collecting and analyzing surface swabs, to monitor and control
microbial contamination in food and its processing environment.

• Make chemical analysis for all raw materials and finished products and make sure that the results are
accepted according to standard specifications.
• Make sure that all manufacturing processes undergo GMP & HACCAP.
• Analyzing different types of feed and raw materials by using NIR.
• Physical and chemical tests for raw materials and products like protein (Kjeldhal method), Fat, Moisture,
Ash, Acidity test, Peroxide value, Mycotoxin using VICAM test by using series-4EX fluorometer.