Pasteurella multocida is the main cause of hemorrhagic septicemia in camels. This study deals with the isolation and molecular examination of hemorrhagic septicemia in camels from May 2014 to March 2016 from 30 camel nasal swabs in Marsa Matruh and 120 camel lungs (70 slaughtered in Basateen abattoir in Giza Governorate and 50 slaughtered in Al-Shohada abattoir at Al-Menofia Governorate). All collected samples were subjected to clinical, postmortem examination as well as for bacteriological and molecular examination. Totally P. multocida was isolated from the examined samples with percentage of 5(3.3%). While the percentage of the isolation rate from 120 camel lungs was 5(4.2%). In contrast, all 30 nasal swabs were negative. In the pathogenicity test, all P.multocida isolates were highly pathogenic. Pasteurella multocida isolates were identified by PCR and 23 S RNA gene was amplified at 1432bp. Three out of five isolates were identified as P.multocida type B with amplification at 760bp while other two isolates identified as P.multocida type A and amplified at 1044bp. Also, PCR showed that toxA gene was amplified in all isolates and giving product of 864bp but ptfA gene was not detected. As conclusion, P.multocida in camels can be diagnosed with different methods such as confirmatory biochemical and molecular assays.

M any people consume milk and dairy products on a daily basis, especially for the growing infant population, which depend on milk as principle nutrient. So fungal contamination and aflatoxin M 1 occurrence in milk and dairy products is serious problem. (Elkak et al., 2012). Also, fungal spoilage is a perilous problem in the dairy products industry, since raw milk and milk products are generally considered an ideal growth medium for many fungal species; as they provide all the important nutrients for their growth (Callon et al., 2007; Gulbe and Valdovska, 2014). Fungal contamination of raw milk may occur during milking, storage and other pre-processing practices and influenced by the animal's physiological state, breeding condition and the weather (Callon et al., 2007). In addition, it represents an obstacle to increased demand by consumers and manufacturers for natural dairy

Contamination of milk and cheese with different types of fungi would constitute a public health hazard. These fungi may cause mycotoxicosis in human and/or spoilage of these products. This study aimed to the isolation and identification of mould and yeast in raw milk and some cheese. Sixty samples were collected from Giza Governorate, Egypt including; 20 raw milk, 20 processed cheese and 20 soft white cheese. The results reported that, overall incidence rate of moulds in processed cheese, soft white cheese and raw milk were; 18/20 (90%), 6/20 (30%) and 16/20 (80 %), respectively, while the mean mould counts were 1.3×10 3 ± 1.8×10² cfu/g,6.7×10 3 ± 2.6×10 3 cfu/g and 5.9×10 3 ± 1.3×10 3 cfu/m, respectively. The isolated mould species from these samples were Aspergillus spp., Penicillium spp., Eupenicillium spp.,Phoma spp., Geotrichum spp.and Fusarium spp. Meanwhile, the yeast contamination was detected in soft white cheese and raw milk samples with incidence rate of 10/20 (50%) and 16/20 (80%), respectively, while not detected in processed cheese samples. The most predominant yeast species isolated from soft white cheese and raw milk samples were Debaryomyces hansenii, Pichia anomala, Sacharomyces cervisioe, Candida tropicalis, Candida pseudotropicalis, Torulopsis and Rhodotorula. In conclusion, the presence of high incidence of fungi in raw milk and cheese samples would lead to a public health hazards and/or economic losses due to spoilage of these products, therefore, strict hygienic conditions are required.