Ed-Dra, A. and Rhazi Filali, F. and El Allaoui, A. and Aboulkacem, A. (2017) Factors influencing the bacteriological quality of sausages sold in Meknes city, Morocco. International Food Research Journal, 24 (3). pp. 933-938.

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Abstract

The aim of this study was to determine the bacteriological quality of sausages made from beef meat, turkey meat and artisanal sausages (undetermined origin) sold in Meknes city, Morocco in different sites: street vendors, butchery, Supermarket and Souk (Weekly market). For this reason, 156 samples were taken over a year, from March 2014 until in February 2015. The samples were submitted to enumeration of Total Aerobic Bacteria (TAB), Total coliforms (TC), Faecal coliforms (FC), Escherichia coli (E. coli), Staphylococci (St), Clostridium perfringens (Cp) and Salmonella. The results of this study show that only 19.23 (30/156) of samples meet the standards hygiene, with an average contamination of: 7.13 for TAB; 5.05 for TC; 4.06 for FC; 3.69 for E. coli; 3.43 for St and 2.42 for Cp in log CFU/g, Salmonella was detected in 21.79 of samples. However, the contamination level depends on sausage type, sampling site, and the seasonal variation intimately related to the change in temperature. © All Rights Reserved.

Item Type: Article
Subjects: Agricultural and Biological Sciences
Divisions: SCIENTIFIC PRODUCTION > Agricultural and Biological Sciences
Depositing User: Administrateur Eprints Administrateur Eprints
Last Modified: 31 Jan 2020 15:44
URI: http://eprints.umi.ac.ma/id/eprint/1335

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