assistant professor

Jul 27, 2021 - Present

An Assistant Professor is an entry-level faculty member at a college or university, typically responsible for teaching, conducting research, and performing service to the institution. They are usually on a tenure track and work toward promotion to Associate Professor based on their academic contributions, publications, and teaching effectiveness.

Investigation of Burcella spp. from Locally Produced Cheeses in Baquba city- Iraq

Mar 29, 2016

Journal Diyala Journal for Pure Science

publisher Published under licence by IOP Publishing Ltd

DOI :10.1088/1742-6596/1294/6/062057

Issue No:4

Volume Vol: 12

Brucellosis is considered as one of the most important infectious diseases. This disease caused by different species of Brucella. The main source of human brucellosis are dairy products , especially cheese made from unpasteurized raw milk. The aim of this study was to investigate the prevalence of Brucella spp. From locally produced cheese “Gibin Al-Arab” made from unpasteurized milk in Baquba city. For this purpose, a total of fifty cheese sample was collected from street shops of the old town in Baquba, from May 2015 till September 2015. Conventional culture method has been used in the isolation. Brucella spp. has been detected at the rates of 12% and were distributed in to two species, B. melitensis 8%, the rest were identified as B. abortus at rate of 4%, Consequently It has been accepted that fresh cheese “Gibin Al-Arab” samples are contaminated with B. abortus and B. melitensis . This study was conducted at the laboratory of Microbiology, Department of Pathological analysis, Baquba Technical Institute, Middle Technical University. Diyala-Iraq

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Antimicrobial Effect of Lactobacillus as a Probiotic Isolated from Yoghurt Products Against Staphylococcus aureus and Escherichia.coli

Jul 19, 2017

Journal Ibn Al-Haitham Journal for Pure and Applied science

publisher Ibn Al-Haitham Journal for Pure and Applied science

DOI 10.30526/2017.IHSCICONF.1781

Issue Special Issue

Probiotic bacteria using in commercially produced foods are at most members of the genera Lactobacillus and Bifidobacterium. This research was aimed to study the antimicrobial effect of lactobacillus bacteria as probiotic against some pathogenic bacteria, strains of lactobacillus bacteria were isolated from two types of yoghurt in Baquba city, Iraq. Total of 60 yoghurt samples from 2 origins (30 locally and 30 commercial produced yoghurt) were used to isolate probiotic bacteria which were identified phenotypically and biochemically. 30 (100%) of locally produced yoghurt samples include with probiotic bacteria while 12 (40%) commercially types of yoghurt samples were contained with probiotic, the method of modified agar overlay was used to determine the antibacterial activity among the lactobacillus isolates. Results indicated spectrum of their antibacterial effects which were varied against the selected pathogenic bacterial isolates (Staphylococcus aureus and Escherichia.coli). The results of this study encourage people to consume more probiotic dairy products instead of using antibiotic drugs as prophylactics which lead to health problems also encourage local industry for producing bioyoghurt products

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Microbiological evaluation of locally produced ice cream in Baquba city. Iraq

Mar 27, 2019

Journal IOP Conf. Series: Journal of Physics: Conf

publisher Published under licence by IOP Publishing Ltd

DOI :10.1088/1742-6596/1294/6/062057

Issue Conf. Series 1294 (2019) 062057

Volume -

Abstract. This study aimed to evaluate the bacteriological quality of ice cream made locally and seller's hands in different sites of Baquba city. The samples include 70 randomly collected ice cream and 25 sample taken from seller's hands. All samples were free from salmonella and shigella also the absence of mold and yeast was concluded. The distribution of isolated bacteria from ice cream samples was as follow : %47, %34, %28, %26, %9 for Escherichia coli, Staphylococcus aureus, Enterobacter aerogenes, Streptococcus faecalis and Bacillus cereus while in seller's hands were as %44, %24, %24, %24, %20, %8, %8 for the respectively Escherichia coli, Bacillus cereus, Staphylococcus aureus, Proteus spp.,Streptococcus faecalis, Citrobacter spp. and Enertobacter aerogenes . Generally the pathogenic bacteria as Escherichia coli isolated in highest number in both ice cream and seller's hands The range of bacterial total count for ice cream samples was between 3.3 × 105 and 5.2 × 105 cfu/g. The present study showed that the microbiological quality of the ice cream samples not fit the standard value. The results of this study encourage the necessity of providing hygienic conditions in the process , preparing, package and marketing to minimize the contamination of such a most consumed dairy product like ice cream.

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