[ Prévalence du Staphylococcus aureus isolé à partir de la viande de poulet commercialisée au niveau de Rabat, Maroc ]
Volume 7, Issue 4, August 2014, Pages 1665–1670
M. Khallaf1, Bouchaib Benbakhta2, I. Nasri3, Bouchaib Sarhane4, S. Senouci5, and M. M. Ennaji6
1 Department of Microbiology, National Institute of Hygiene, Rabat, Morocco
2 Direction de l’Epidémiologie et de Lutte contre les maladies, Ministère de la santé, 71 Av. ibn Sina, Agdal, Rabat, Morocco
3 Department of Microbiology, National Institute of Hygiene, Rabat, Morocco
4 Department of Microbiology, National Institute of Hygiene, Rabat, Morocco
5 Department of Microbiology, National Institute of Hygiene, Rabat, Morocco
6 Research unit of Microbiology and Virology, Department of Biology, Faculty of Science and Technology, University Hassan II, Mohammedia, Morocco
Original language: French
Copyright © 2014 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.
The aim of this work was to evaluate the contamination of chicken meat marketed in Rabat, Morocco by Staphylococcus aureus (S. aureus). This pathogen was isolated from 300 samples of chicken meat collected during the period from June 2011 to December 2012. The overall prevalence of S. aureus recovered from the 300 samples analyzed was 16.66% and the average load of contamination was 2.67 log10 CFU/g. While this prevalence was higher in traditionals slaughterhouses (27%) compared with that found in supermarkets (8%). The results of this study revealed that the degree of compliance with good hygiene practices in traditionals slaughterhouses has a significant impact on the hygienic quality of chicken meat. To improve the safety and hygienic quality of this meat, the implementation of good hygiene and continuous microbial surveillance is an absolute necessity to protect consumer health.
Author Keywords: Prevalence, Staphylococcus aureus, meat chicken, Morocco.
Volume 7, Issue 4, August 2014, Pages 1665–1670
M. Khallaf1, Bouchaib Benbakhta2, I. Nasri3, Bouchaib Sarhane4, S. Senouci5, and M. M. Ennaji6
1 Department of Microbiology, National Institute of Hygiene, Rabat, Morocco
2 Direction de l’Epidémiologie et de Lutte contre les maladies, Ministère de la santé, 71 Av. ibn Sina, Agdal, Rabat, Morocco
3 Department of Microbiology, National Institute of Hygiene, Rabat, Morocco
4 Department of Microbiology, National Institute of Hygiene, Rabat, Morocco
5 Department of Microbiology, National Institute of Hygiene, Rabat, Morocco
6 Research unit of Microbiology and Virology, Department of Biology, Faculty of Science and Technology, University Hassan II, Mohammedia, Morocco
Original language: French
Copyright © 2014 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
The aim of this work was to evaluate the contamination of chicken meat marketed in Rabat, Morocco by Staphylococcus aureus (S. aureus). This pathogen was isolated from 300 samples of chicken meat collected during the period from June 2011 to December 2012. The overall prevalence of S. aureus recovered from the 300 samples analyzed was 16.66% and the average load of contamination was 2.67 log10 CFU/g. While this prevalence was higher in traditionals slaughterhouses (27%) compared with that found in supermarkets (8%). The results of this study revealed that the degree of compliance with good hygiene practices in traditionals slaughterhouses has a significant impact on the hygienic quality of chicken meat. To improve the safety and hygienic quality of this meat, the implementation of good hygiene and continuous microbial surveillance is an absolute necessity to protect consumer health.
Author Keywords: Prevalence, Staphylococcus aureus, meat chicken, Morocco.
Abstract: (french)
L'objectif de ce travail était de contribuer à l'évaluation de la contamination de la viande de poulet commercialisée dans les grandes surfaces (GS), les tueries traditionnelles situées au niveau des différents quartiers (TTQ) de la ville de Rabat et les tueries traditionnelles situées au niveau du bidonville à Salé (TTB) par Staphylococcus aureus (S.aureus). Ce germe pathogène a été isolé à partir de 300 échantillons de viande de poulet prélevés durant la période allant de juin 2011 à décembre 2012. La prévalence totale de S. aureus retrouvée dans les 300 échantillons analysés était 16,66 % et la charge moyenne de contamination était 2,67 log10 UFC/g. Tandis que, La prévalence et la charge moyenne de contamination retrouvées dans les 100 échantillons prélevés au niveau des sites de catégorie 1 étaient 8% et 1,87 log10 UFC/g respectivement, celles trouvées au niveau des sites de catégorie 2 étaient 15% et 2,4 log10 UFC/g et celles trouvées au niveau des sites de catégorie 3 étaient 27% et 3,04 log10 UFC/g. Les résultats de la présente étude ont révélé que le niveau de respect des bonnes pratiques d'hygiène au niveau des TTQ et TTB a un impact significatif sur la qualité hygiénique de la viande de poulet commercialisée dans ces tueries. Afin d'améliorer la sécurité sanitaire et la qualité hygiénique de ces viandes, la mise en application de bonnes pratiques d'hygiène ainsi que la surveillance microbienne continue est une nécessité absolue pour protéger la santé des consommateurs.
Author Keywords: Prévalence, Staphylococcus aureus, viande de poulet, Maroc.
How to Cite this Article
M. Khallaf, Bouchaib Benbakhta, I. Nasri, Bouchaib Sarhane, S. Senouci, and M. M. Ennaji, “Prevalence of Staphylococcus aureus isolated from chicken meat marketed in Rabat, Morocco,” International Journal of Innovation and Applied Studies, vol. 7, no. 4, pp. 1665–1670, August 2014.
