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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Wednesday 23 May 2018

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  Call for Papers (May 2018)  
 
 
 

Assessment of the Microbiological Quality of Salads in the North Central Region of Morocco


Volume 25, Issue 2, July 2016, Pages 510–516

 Assessment of the Microbiological Quality of Salads in the North Central Region
of Morocco

Sanae BERRADA, Abdelhakim EL OUALI LALAMI, Bouchra SALAME, Mohamed Aabouch, and Laila BENNANI

Original language: English

Received 19 February 2016

Copyright © 2016 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


Monitoring the safety and microbiological quality of food is an integral part of national development programs. It can protect consumer health and prevent the occurrence of food borne infections. In this context, the present study is the first one performed in Fez region, on evaluation of the microbiological quality of raw, cooked and fruits salads. In this regard, 224 samples were studded during three years (The January 2011 to December 2013). The total aerobic mesophilic flora, total coliforms, fecal coliforms, E.coli, Staphylococcus aureus, Sulphite-Reducing Anaerobic and Salmonella spp were counted. The results obtained showed that the 86 samples were classified as unsatisfactory microbiological quality according to Moroccan guidelines. A high number of salads of all categories, which were classified as unsatisfactory, were contaminated by E. coli. A variation of unsatisfactory microbiological quality salad was detected between a category and another. The difference between the categories was significative (P=0.024). The Results obtained revealed that the different categories of salads were contaminated by the total aerobic mesophilic flora, total coliform and E. coli. By against, only raw salads were charged by Sulphite-reducing anaerobic bacteria and Salmonella spp. The Staphylococcus aureus was detected both in raw and cooked salads. In order to prevent contamination and bacterial growth, good hygiene practices must be implemented by producers who must ensure that the hygiene, environmental and conditions are controlled and maintained.

Author Keywords: Assessment, Salads, Microbiological quality, sanitary risk, Fez, Morocco.


How to Cite this Article


Sanae BERRADA, Abdelhakim EL OUALI LALAMI, Bouchra SALAME, Mohamed Aabouch, and Laila BENNANI, “Assessment of the Microbiological Quality of Salads in the North Central Region of Morocco,” International Journal of Innovation and Scientific Research, vol. 25, no. 2, pp. 510–516, July 2016.