Because of the shortage of drinking water in some parts of Morocco, people are resorting to the consumption of natural waters. In the majority of cases, those waters pose potential health risks, because few studies focus on their quality. In this regard, our study consists to evaluate physicochemical and bacteriological quality of both types of natural waters used for food by people. A well's water in the region of Ain Chgague, and source's water of Sid Bettare, both located near the Fez city. According to standardized norms, we evaluated the physico-chemical and bacteriological quality of those waters. The physico-chemical quality of those waters is studied by measuring temperature, pH, dissolved oxygen, nitrate, ammonium and total phosphorus. As for the bacteriological quality, is evaluated by counting the revivable germs at 37 °C, total coliforms, fecal coliforms, intestinal enterococci, and sulfite-reducing anaerobes. The results obtained show a difference of parameter values analyzed in water to another. For the physicochemical study, all parameters are conforming to standards. While, the majority of bacteriological parameters studied, far exceed the drinking water quality standards. Indicating a microbial pollution, that represents an alarming health risk for consumers of these waters.

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).