Ghada Kamel

About the Author

Ghada Kamel is a distinguished researcher and author specializing in food safety and microbiology, with a focus on aquatic products. Holding advanced degrees in food science, she has dedicated her career to investigating microbial hazards in the food chain, particularly the detection and mitigation of moulds and mycotoxins in freshwater fish. Her groundbreaking work combines rigorous scientific methodology with practical applications, aiming to enhance food preservation techniques and protect public health. Kamel's research has been instrumental in developing innovative solutions, such as the use of natural preservatives like natamycin, to reduce contamination risks in the fishing industry. Through her publications, she bridges the gap between laboratory findings and real-world implementation, contributing significantly to sustainable aquaculture practices worldwide.