La qualité Hygiénique et Microbiologique de la restauration collective : cas de restaurants universitaires de Tissemsilet

Abstract

In catering university in particular, large quantities of food are prepared daily as basic hygiene is often neglected. This is particularly true in our country where labor is often a low level of education. The study of the sanitary quality of these canteens will assess the hygienic quality. With the aim of analyze the bacteriological quality of foodstuffs in a catering university, we studied, samples which were taken during the food chain on sites catering university (Ahmed El OuancharissiTissemsilet) (the samples of food, surfaces, equipment - hardware, and hands), Our objectives consisted in determining the evolution o f the hygienic and microbiological quality of food and finished dishes served to students and in identifying the various germs in cause (aerobic Flora mésophile, Total, faecal and anaerobic Coliformessulfito-reducteurs, aureus Staphylococci and Salmonella). The results were interpreted according to the standards and legal criteria of the Algerianrepublic.