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L’hygiène dans les restaurations collectives universitaires

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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

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