Qualité sanitaire du lait cru issu de différentes populations de dromadaires d’Algérie

Abstract

Dromedary milk is an invaluable food resource for people in the arid and semi-arid regions of our country. This product is consumed fresh or in the fermented form. It is a product relatively rich in basic nutrients. It has a natural protective and self-purifying system that allows it to keep relatively better compared to milks of other dairy species. So, in order to contribute to a better knowledge of this food matter, we have carried out a quantitative as well as qualitative study which aims to have a better knowledge of the sanitary quality of camel raw milk. The microbiological analysis was carried out on 7 microbial groups: among the hygiene indicator groups (total mesophilic aerobic flora (FAMT), coliforms, yeasts and molds, enterobacteriaceae, fecal streptococci), and certain potentially pathogenic groups (Staphylococcus aureus, sufito-reducing clostridia and salmonella). Contamination levels were interpreted on the basis of the microbiological criteria defined by the interministerial decree of 24 January 1998. Our results reveal the total absence of pathogenic germs as well as the bacteria fecal contamination index (faecal coliforms) and the number of total germs is found to comply with Algerian standards. Finally, the present study confirms the interest of setting up a milking hygiene training for breeders in order to obtain a good quality microbiological milk.