Volume 25, Issue 2, July 2016, Pages 510–516
Sanae BERRADA1, Abdelhakim EL OUALI LALAMI2, Bouchra SALAME3, Mohamed Aabouch4, and Laila BENNANI5
1 Laboratoire Régional de Diagnostic Epidémiologique et d’Hygiène du Milieu, Direction Régionale de la Santé, Hopital El Ghassani, Fès, Morocco
2 Laboratoire Régional de Diagnostic Epidémiologique et d'Hygiène du Milieu, Direction Régionale de la Santé, Hôpital EL Ghassani, Fez, Morocco
3 Département de Biologie. Université Sidi Mohamed Ben Abdellah, Laboratoire d’Analyse Biotechnologie et Préservation des Ressources Naturelles, Faculté des Sciences Dhar El Mehraz, Fès, Morocco
4 Laboratoire Régional de Diagnostic Epidémiologique et d’Hygiène du Milieu, Direction Régionale de la Santé, Hopital El Ghassani, Fès, Morocco
5 Institut Supérieure des Professions Infirmières et des Techniques de Santé Fès, Morocco
Original language: English
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.
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.
Sanae BERRADA1, Abdelhakim EL OUALI LALAMI2, Bouchra SALAME3, Mohamed Aabouch4, and Laila BENNANI5
1 Laboratoire Régional de Diagnostic Epidémiologique et d’Hygiène du Milieu, Direction Régionale de la Santé, Hopital El Ghassani, Fès, Morocco
2 Laboratoire Régional de Diagnostic Epidémiologique et d'Hygiène du Milieu, Direction Régionale de la Santé, Hôpital EL Ghassani, Fez, Morocco
3 Département de Biologie. Université Sidi Mohamed Ben Abdellah, Laboratoire d’Analyse Biotechnologie et Préservation des Ressources Naturelles, Faculté des Sciences Dhar El Mehraz, Fès, Morocco
4 Laboratoire Régional de Diagnostic Epidémiologique et d’Hygiène du Milieu, Direction Régionale de la Santé, Hopital El Ghassani, Fès, Morocco
5 Institut Supérieure des Professions Infirmières et des Techniques de Santé Fès, Morocco
Original language: English
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.
