Résumé:
Raw milk constitutes an irreplaceable food and occupies an exceptional place in meeting the needs of a large part of the Algerian population. This is why it must be a product of impeccable sanitary and hygienic quality before putting it on the market and being used by the consumer. For this, and in order to guarantee good quality products, microbiological and analyzes are systematically carried out in the milk manufacturing units, with a view to verifying the conformity of the quality of the milk to the Algerian standards of JORA N° 39 of 2/7 /2017.This work is part of the monitoring of these units and made it possible to evaluate the health quality of different types of pasteurized milk coming from different dairies and which are marketed in the Wilaya of Mostaganem. The results of the bacteriological analyzes carried out concerning aerobic germs at 30°C, enterobacteriaceae and salmonella show overall that the pasteurized milks placed on the market are of satisfactory health quality and are free of salmonella. Which confirms that pasteurization is effective in eliminating pathogenic germs. The final microbiological quality and shelf life of pasteurized milks strongly depend on hygiene during their preparation operations, their conservation in the manufacturing unit, without forgetting adequate heat treatment to destroy spoilage microbial flora. and pathogenic and finally, their transport to the units or points of sale. Furthermore, the disinfection of devices must be rigorous using approved disinfectants and detergents and the education of staff on the rules of personal hygiene is more than essential.
