Résumé:
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.
