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.

The objective of this work is the study of the quality of a derivative of Moroccan dates: Tahlaoute. It is a vital and essential product oasis whose population exceeds two million. However, this product has been a little or no studies. The study was performed on 220 samples (110 samples of traditional Tahlaoute and 110 samples of industrialized Tahlaoute), the physicochemical characteristics (4 criteria), the microbiological and hygienic (10 criteria) were assessed against the standards. The results showed that the quality of industrialized Tahlaoute is much larger than traditional Tahlaoute and this on all criteria studied whether physico- chemical or microbiological (60% of samples of traditional Tahlaoute are not consistent with international standards). In addition, storage conditions are generally unfavorable, resulting in an alteration of traditional Tahlaoute and its susceptibility to contamination by microorganisms. 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.