[ Evaluation de la qualité hygiénique des viandes et de certains produits carnés prélevés de la ville de Fès, Maroc ]
Volume 15, Issue 3, April 2016, Pages 547–554
Laila BENNANI1, Sanae BERRADA2, Bouchra SALAME3, Mohamed Aabouch4, and Abdelhakim EL OUALI LALAMI5
1 Institut Supérieure des Professions Infirmières et des Techniques de Santé Fès, Morocco
2 Laboratoire Régional de Diagnostic Epidémiologique et d’Hygiène du Milieu, Direction Régionale de la Santé, Hopital El Ghassani, Fès, 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 Laboratoire Régional de Diagnostic Epidémiologique et d'Hygiène du Milieu, Direction Régionale de la Santé, Hôpital EL Ghassani, Fez, Morocco
Original language: French
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.
A total 226 meat and some product meat samples were collected from different production point in Fez city (Morocco) and were analyzed, in order to determine the hygienic quality of those products. In this regard, aerobic mesophilic flora, coliforms, Staphylococcus aureus, sulphito-reducing Clostridium, Salmonella spp., were counted on meat and some product meat samples that were diluted serially (ten-fold) and inoculated on selective media. The microbiological quality analysis showed that 67.29% of these samples are non-compliant. The Results obtained showed that the beef piece represents a 66.66% of non-compliance rate; beef mincemeat 73.38%; 70.96% for meat sausages; beef liver 63.63%. Concerning poultry, the rate of non compliance is the 58.69% for poultry meat; the 90.00% for poultry mincemeat; the 90.90% for chicken sausage; the 16.66% for chicken liver. By against, the charcuteries have a 26.66% the non-compliant rate. The origin of the non-compliance of the meat and meat product (beef and poultry) samples are the bacterial indicators of fecal contamination with a percentage the 89.94%, followed by pathogens and toxigenic germs such as Salmonella of 31.84%; sulphite-reducing anaerobes 23.46% and 16.75% of Staphylococcus aureus. The serotyping of 23 salmonella strains has identified various serotypes, such as S.kentucky, S.enteritidis, S.kouka, S.sao, S.westhampton, S.mentson, S.anatum, S.chichester, Salmonella Group C3 and Salmonella Group E4. The results obtained may present a real danger of food poisoning. However, hygiene precautions must be applied and imposed to sector concerned, in order to improve the hygienic quality of the meat and meat products in different points of production (slaughter, processing, transport and sale).
Author Keywords: Meat products, Microbiological quality, Salmonelles, Serotypage, Fez, Morocco.
Volume 15, Issue 3, April 2016, Pages 547–554
Laila BENNANI1, Sanae BERRADA2, Bouchra SALAME3, Mohamed Aabouch4, and Abdelhakim EL OUALI LALAMI5
1 Institut Supérieure des Professions Infirmières et des Techniques de Santé Fès, Morocco
2 Laboratoire Régional de Diagnostic Epidémiologique et d’Hygiène du Milieu, Direction Régionale de la Santé, Hopital El Ghassani, Fès, 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 Laboratoire Régional de Diagnostic Epidémiologique et d'Hygiène du Milieu, Direction Régionale de la Santé, Hôpital EL Ghassani, Fez, Morocco
Original language: French
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
A total 226 meat and some product meat samples were collected from different production point in Fez city (Morocco) and were analyzed, in order to determine the hygienic quality of those products. In this regard, aerobic mesophilic flora, coliforms, Staphylococcus aureus, sulphito-reducing Clostridium, Salmonella spp., were counted on meat and some product meat samples that were diluted serially (ten-fold) and inoculated on selective media. The microbiological quality analysis showed that 67.29% of these samples are non-compliant. The Results obtained showed that the beef piece represents a 66.66% of non-compliance rate; beef mincemeat 73.38%; 70.96% for meat sausages; beef liver 63.63%. Concerning poultry, the rate of non compliance is the 58.69% for poultry meat; the 90.00% for poultry mincemeat; the 90.90% for chicken sausage; the 16.66% for chicken liver. By against, the charcuteries have a 26.66% the non-compliant rate. The origin of the non-compliance of the meat and meat product (beef and poultry) samples are the bacterial indicators of fecal contamination with a percentage the 89.94%, followed by pathogens and toxigenic germs such as Salmonella of 31.84%; sulphite-reducing anaerobes 23.46% and 16.75% of Staphylococcus aureus. The serotyping of 23 salmonella strains has identified various serotypes, such as S.kentucky, S.enteritidis, S.kouka, S.sao, S.westhampton, S.mentson, S.anatum, S.chichester, Salmonella Group C3 and Salmonella Group E4. The results obtained may present a real danger of food poisoning. However, hygiene precautions must be applied and imposed to sector concerned, in order to improve the hygienic quality of the meat and meat products in different points of production (slaughter, processing, transport and sale).
Author Keywords: Meat products, Microbiological quality, Salmonelles, Serotypage, Fez, Morocco.
Abstract: (french)
La présente étude consiste à l’évaluation de la qualité hygiénique de 266 échantillons de viande et de produits carnés prélevés à partir de différents points de vente de la ville de Fès, au Maroc. L’analyse de la qualité microbiologique de ces échantillons a révélé que 67,29% sont non conformes. Ce pourcentage de non conformité diffère d’une catégorie à une autre. En effet, la viande de bœuf représente un taux de non conformité de 66,66% ; la viande hachée de bœuf de 73,38% ; les saucisses de viande de boeuf 70,96% ; le foie de bœuf de 63,63%. En outre, le taux de non conformité de la viande de volaille est de 58,69% ; la viande hachée de volaille de 90,00% ; les saucisses de volaille de 90,90% ; le foie de volaille de 16,66%. Alors que le taux de non conformité des charcuteries (viande transformée à base de bœuf et de volaille) est de 26,66%. L’origine de la non-conformité de ces échantillons analysés des viandes et des produits carnés à base de bœuf et de volaille sont les germes de contamination fécale avec un pourcentage de non-conformité total de 89,94%, suivie par les germes pathogènes et toxinogènes tels que les Salmonelles (31,84%) ; les anaérobies sulfito-réducteurs (23,46%) et les Staphylococcus aureus (16,75%). Le sérotypage de 23 souches de salmonelles a permis d’identifier plusieurs sérotypes différents. Ces résultats peuvent présenter un réel danger de toxi-infection alimentaire. Il est donc nécessaire d’améliorer la qualité hygiénique de la viande et des produits carnés, notamment au niveau de la ville de Fès en sensibilisant les secteurs concernés à adopter les bonne pratiques d’hygiène à tous les niveaux de production, abattage, transformation, transport et vente afin d’assurer une meilleure sécurité sanitaire du consommateur.
Author Keywords: Produits carnés, Qualité microbiologique, Salmonelles, Sérotypage, Fès, Maroc.
How to Cite this Article
Laila BENNANI, Sanae BERRADA, Bouchra SALAME, Mohamed Aabouch, and Abdelhakim EL OUALI LALAMI, “Evaluation of the hygienic quality the meat and some meat products collected from Fez city, Morocco,” International Journal of Innovation and Applied Studies, vol. 15, no. 3, pp. 547–554, April 2016.
