[ Etude de la qualité d'un dérivé de dattes Marocaines (cas de Dkess) et identification des antibiotiques en cas d'une intoxication ]
Volume 12, Issue 3, August 2015, Pages 619–630
Nazha Haddia1, Zakaria Mennane2, Réda Charof3, El Hassan Berny4, Abdelhakim Mardhy5, and Ebrahim Kerak6
1 Laboratoire de Virologie, Microbiologie et Qualité / Eco-toxicologie et Biodiversité, Faculté des Sciences et Techniques, B.P: 146, Quartier Yasmina, Mohammedia, Morocco
2 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
3 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
4 Laboratoire de Biotechnologie et Biologie Environnement et Qualité, Faculté des Sciences - Iben Tofail, Kenitra, Morocco
5 Faculty of Sciences and Techniques - Mohammedia, Hassan II - Casablanca University, Morocco
6 Laboratoire de virologie, microbiologie, qualité et biotechnologie: ETB-FST-Mohammedia, Morocco
Original language: French
Copyright © 2015 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 objective of this work is the study of the physico-chemical and microbiological quality of a derivative of Moroccan dates: Dkess (date paste). This is the basis for Food Saharan regions. Despite the sensitivity of Dkess to alteration and that poses serious problems to human health found that few studies conducted on this product. The study was performed on 300 samples, physico-chemical characteristics (4 criteria), microbiological and hygienic (10 criteria) were assessed against the standards. A Characterization of microbial flora and a study of the antibiotic susceptibility of some isolated bacteria were performed. The results showed that the quality of pulp is much more developed than that of traditional pulp and semi industrialized and this on all the criteria examined whether physicochemical or microbiological (42% of the samples of traditional pulp and 33% of dough semi industrialized does not conform to international standards). In addition, the poor preservation of places of production causes an alteration of traditional pasta and pasta semi industrialized dates and their susceptibility to contamination by microorganisms, and the damage is even more important as storage conditions and storage are not adequate. The control of manufacturing processes and preparation as well as the entire food chain of these products must be improved to ensure the health and safety of consumers.
Author Keywords: Morocco, dates, Dkess, quality, microbiological study, physicochemical analysis.
Volume 12, Issue 3, August 2015, Pages 619–630
Nazha Haddia1, Zakaria Mennane2, Réda Charof3, El Hassan Berny4, Abdelhakim Mardhy5, and Ebrahim Kerak6
1 Laboratoire de Virologie, Microbiologie et Qualité / Eco-toxicologie et Biodiversité, Faculté des Sciences et Techniques, B.P: 146, Quartier Yasmina, Mohammedia, Morocco
2 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
3 Department of Medical Bacteriology, National Institute of Hygiene, Ibn Battuta Avenue, B.P. 769, Agdal, Rabat 11000, Morocco
4 Laboratoire de Biotechnologie et Biologie Environnement et Qualité, Faculté des Sciences - Iben Tofail, Kenitra, Morocco
5 Faculty of Sciences and Techniques - Mohammedia, Hassan II - Casablanca University, Morocco
6 Laboratoire de virologie, microbiologie, qualité et biotechnologie: ETB-FST-Mohammedia, Morocco
Original language: French
Copyright © 2015 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 objective of this work is the study of the physico-chemical and microbiological quality of a derivative of Moroccan dates: Dkess (date paste). This is the basis for Food Saharan regions. Despite the sensitivity of Dkess to alteration and that poses serious problems to human health found that few studies conducted on this product. The study was performed on 300 samples, physico-chemical characteristics (4 criteria), microbiological and hygienic (10 criteria) were assessed against the standards. A Characterization of microbial flora and a study of the antibiotic susceptibility of some isolated bacteria were performed. The results showed that the quality of pulp is much more developed than that of traditional pulp and semi industrialized and this on all the criteria examined whether physicochemical or microbiological (42% of the samples of traditional pulp and 33% of dough semi industrialized does not conform to international standards). In addition, the poor preservation of places of production causes an alteration of traditional pasta and pasta semi industrialized dates and their susceptibility to contamination by microorganisms, and the damage is even more important as storage conditions and storage are not adequate. The control of manufacturing processes and preparation as well as the entire food chain of these products must be improved to ensure the health and safety of consumers.
Author Keywords: Morocco, dates, Dkess, quality, microbiological study, physicochemical analysis.
Abstract: (french)
L'objectif de ce travail est l'étude de la Qualité physico-chimique et microbiologique d'un dérivé de dattes marocaines : Dkess (pâte de dattes). Ce dernier représente la base de l'alimentation humaine des régions sahariennes. Malgré la sensibilité de Dkess à l'altération et qui pose de gros problèmes sur la santé humaine on ne trouve que des rares travaux réalisés sur ce produit. L'étude a été réalisée sur 300 échantillons, des caractéristiques physico-chimiques (4 critères), microbiologiques et hygiéniques (10 critères) ont été évaluées par rapport aux normes en vigueur. Une Caractérisation des flores microbiennes et une étude de la sensibilité aux antibiotiques de certaines bactéries isolés ont été effectuées aussi. Les résultats ont montré que la qualité de pâte industrialisée est beaucoup plus importante que celle de pâte traditionnelle et semi industrialisée et ceci sur tous les critères étudiés qu'ils soient physico-chimiques ou microbiologiques (42% des échantillons de pâte traditionnelle et 33% de pâte semi industrialisé ne sont pas conformes aux normes internationales). En outre, la mauvaise conservation sur les lieux de production entraîne une altération des pâtes traditionnelles et de pâtes semi industrialisées des dattes et leur prédisposition à des contaminations par les microorganismes, et cette altération est d'autant plus importante tant que les conditions de stockage et d'entreposage ne sont pas adéquates. La maitrise des procédés de fabrication et de préparation ainsi que toute la chaine alimentaire de ces produits doit être améliorée pour garantir leur salubrité et la sécurité des consommateurs.
Author Keywords: Maroc, dattes, Dkess, qualité, étude microbiologique, analyse physicochimique.
How to Cite this Article
Nazha Haddia, Zakaria Mennane, Réda Charof, El Hassan Berny, Abdelhakim Mardhy, and Ebrahim Kerak, “Quality Study of a derivative of Moroccan dates (case Dkess) and identification of antibiotics in case of intoxication,” International Journal of Innovation and Applied Studies, vol. 12, no. 3, pp. 619–630, August 2015.
