Bacterial resistance to antibiotics is now a major public health problem in the world as well as in Morocco. The situation appears particularly worrying in hospital since it disseminates the micro-organisms to long distance, and insidiously contributes to their transmission to various inert media. Infections favored may be reduced by the mastery of the environment and the establishment of good disinfection strategy, based on natural and powerful molecules. In this context, we have tested the antibacterial action of two essential oils (Thymus vulgaris and Lavandula officinalis) on 27 strains collected from the environment of the Al Ghassani hospital's hemodialysis center of Fez city. The determination of the antibacterial power was conducted by the Vincent method. The minimum inhibitory concentrations (MIC) of the various essential oil were determined by the solid medium diffusion method. The oil of Thymus vulgaris showed a strong antimicrobial activity against the strains studied with diameters of inhibitions between 16 to 40 mm. The HE Lavandula officinalis presented narrow antibacterial activities, with diameters of inhibition ranging from 8 to 28 mm. The MIC of lavender are more important than those of thyme. This activity could be due to a synergy of their major compounds. It would be interesting to analyze the chemical composition of these oils, to maximize the impact of the factors that can amplify their efficacy, and to establish disinfection

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).