L’hygiène dans les restaurations collectives universitaires

dc.contributor.author	MOUMENE, ikram
dc.contributor.author	LEGAID, israa
dc.date.accessioned	2021-11-08T07:55:05Z
dc.date.available	2021-11-08T07:55:05Z
dc.date.issued	2021
dc.identifier.uri	http://e-biblio.univ-mosta.dz/handle/123456789/19417
dc.description.abstract	The study of the hygiene quality of these canteens evaluates the quality of hygiene. To analyze the bacteriological quality of foodstuffs in a university restaurant, we studied samples (minced meat before and after cooking, plates, hands) that were taken during the food chain at the level of two sites of university restaurants in the state of Mostaganem (University of Medicine 2000 beds and University of Ben Yahia Belkacem El Kharouba). Our goals are to determine the evolution of the hygienic and microbiological quality of prepared foods and dishes served to students and to identify different germs. The results were interpreted according to the legal standards of the Republic of Algeria	en_US
dc.language.iso	fr	en_US
dc.subject	Restauration Collective Analyse Microbiologique	en_US
dc.subject	Qualité Hygiénique	en_US
dc.subject	Mostaganem	en_US
dc.subject	d'altération	en_US
dc.subject	bactérie	en_US
dc.subject	toxi-infection alimentaires collectives.	en_US
dc.subject	Microbiologie	en_US
dc.subject	Denrée alimentaire	en_US
dc.subject	Restauration Universitaire	en_US
dc.title	L’hygiène dans les restaurations collectives universitaires	en_US
dc.type	Other	en_US