Mahmoud, N. R., K. Fahim, R. Hamouda, S. M. Ismail, G. E. Ibraheim, and S. T. Gohari, "Influence of Fortification with Nano Cinnamon Essential Oil on physicochemical, Microbiological and Sensory Perspectives of Soft Cheese and Labneh", Egyptian Journal of Chemistry: National Information and Documentation Centre (NIDOC), Academy of Scientific …, 2025. Abstract
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Bekhit, S. A., K. M. Fahim, A. Gebreal, and Z. F. Abdel-Fatah, "Validation and cultural adaptation of the arabic version of the food disgust scale", Food Quality and Preference, vol. 126, pp. 105425, 2025. AbstractWebsite

Disgust is a culturally dependent phenomenon, and its linguistic expressions vary among communities. The Food Disgust Scale (FDS), in both long and short versions, was developed and validated by Hartmann and Siegrist (2018) in German and later adapted to other languages to measure food-related disgust. This study aimed to validate the FDS for the first time in Arabic. The FDS was translated into Arabic using forward and backward translation standards. Three studies were conducted via online surveys among adult Egyptians. The Arabic version of the FDS demonstrated excellent content validity (S-CVI = 0.91). In Study 1, exploratory factor analysis identified a seven-factor structure for the FDS long, consistent with the original scale, covering dimensions such as animal flesh, poor hygiene, human contamination, mold, decaying fruits and vegetables, fish, and living contaminants. These factors demonstrated high internal consistency, with Cronbach's alpha values ranging from 0.79 to 0.92. Confirmatory factor analysis supported the seven-factor model, showing a good fit to the data. The FDS short version had a Cronbach's alpha of 0.79, and three additional short version were developed by selecting items with the highest item-total correlations. In Study 2, convergent and discriminant validity were confirmed through significant correlations with the food neophobia scale. Study 3 demonstrated the scale's stability over time, with test-retest correlations for the subscales ranging from 0.61 to 0.81 and 0.62 for the short version, indicating high reliability. The validated Arabic long and short versions of FDS are reliable tools for assessing food disgust sensitivity among Arabic-speaking populations.

Ahmed, L. A., E. M. Taher, K. M. Fahim, and Z. Ali, "Occurrence of Some Spoilage Microorganisms in Cheese Highlighting The Impact of Salt and Starter Culture Activity on The Viability of Pseudomonas aeruginosa and Candida albicans", Egyptian Journal of Veterinary Sciences: National Information and Documentation Center (NIDOC), Academy of Scientific …, pp. 1–11, 2025. Abstract
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Alcici, M. A. I., S. W. Abdelhaleem, K. M. Fahim, N. M. Saleh, and H. S. Farag, "Sustainable utilization of bovine adipose tissue derivatives as robust antimicrobial agents against Methicillin-resistant Staphylococcus aureus", BMC microbiology, vol. 25, no. 1: Springer, pp. 54, 2025. Abstract
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Mahmoud, G. A. - E., K. M. Fahim, E. M. Taher, B. M. Hassan, W. G. Nadi, and L. I. Ahmed, "Chapter Three - Artificial intelligence (AI) implementation in the food industry as a promising tool for protecting food from microbes", Artificial Intelligence in Microbiology: Scope and Challenges Volume 2, vol. 56: Academic Press, pp. 57-97, 2025. Abstract

Food industry is one of the major sources of any nation income and is basic for guaranteeing the welfare of its population. Food security is the foremost vital angle of any food and could be a key prerequisite for high-quality foods. Food industry is getting to be progressively critical to both developing and developed nations due to its role in advancing sustainable production and utilization practices, quality of life, competitiveness of businesses, and financial advance. Despite its significance, this industry faces a number of challenges that can be illuminated with Artificial Intelligence (AI) such as upgrading food quality, yield, nutrition values, sparing resources, protect food from microbes and eliminating food waste. With the appropriation of AI technology in the food industry, such as machine learning, deep learning, natural language processing, computer vision, robotics, and cognitive computing, many processes operations are being optimized such as food packaging, product sorting, foreign object detection, new food product development, equipment cleaning, and supply chain management. Also, by using AI in the food industry, we can locate foods using programs on our smartphones, and we can also learn about the manufacturers from them. In this chapter we will discusses how AI is used in various stages of the food industry, such as processing, distributing, food safety, food insecurity, and food wastage, as well as some of the challenges faced by AI adoption in the food industry in light of its future potential.

Bazid, S. R. A., N. S. M. Soliman, A. A. Awad, and K. M. Fahim, "Integrated Evaluation of Lipid Deterioration and Microbial Prevalence in plant Oil-Based Cheese Analogues and Processed Cheeses: Implications for Public Health and Food Policy", Journal of Food Composition and Analysis: Elsevier, pp. 108221, 2025. Abstract
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Ismael, E., K. M. Fahim, S. M. O. Ghorab, R. H. Hamouda, A. M. Rady, M. M. Zaki, and A. M. Gamal, "Sustainable recycling of poultry eggshell waste for the synthesis of calcium oxide nanoparticles and evaluating its antibacterial potency against food-borne pathogens", Journal of Advanced Veterinary Research, vol. 14, no. 1, pp. 130–134, 2024. Abstract
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Mehany, E. - S. - N., M. A. El-Shafaie, K. M. Fahim, and S. S. Sallam, "Relationship between somatic cell count and different microbial and chemical quality parameters of bulk tank milk", Adv. Anim. Vet. Sci, vol. 9, no. 10, pp. 1660–1668, 2021. Abstract
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Fahim, K. M., M. A. M. Khalf, S. M. Nader, and E. Ismael, "Impacts of housing and storage environments on physical quality and the potential public health risks of chicken table eggs", Adv. Anim. Vet. Sci, vol. 9, no. 8, pp. 1176–1189, 2021. Abstract
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GadAllah, A. H., A. - H. M. Abou Zied, and K. M. Fahim, "Research Article Risk Profile of Some Food Safety Hazards Associated with Ice-cream Sold in Egypt", International Journal of Dairy Science, vol. 15, no. 3, pp. 123–133, 2020. Abstract
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