Contribution au contrôle biochimique et microbiologique des plats préparés commercialisés sur le marché algérien

Abstract

The purpose of this study is to contribute to the control of the microbiological and biochemical quality of some prepared and packaged dishes sold on the Algerian market (canned Tadjine zitoune, frozen fish sticks, frozen turnovers filled with minced meat). Microbiological quality, by means of analyses carried out and interpreted in accordance with the recommendations of the Algerian Official Journal, in which specific germs are sought and counted on specific culture media. These include mesophilic aerobic germs, faecal coliforms, sulphite-reducing Clostridium, Staphylococcus aureus and Salmonella. In order to assess biochemical quality, mineral matter, ash content, dietary fibre, lipid content, protein content and carbohydrate content are determined.. The microbiological analysis results showed that the FTAM content was satisfactory for all samples. However, the levels of faecal coliforms and Staphylococcus aureus did not comply with current norms. Conversely, no traces of Salmonella or Clostridium sulphito redactor were detected. Assessment of biochemical quality revealed acceptable values in line with those stated on the labeling for water content, ash and fibre. Nevertheless, a reduction was observed for lipids, carbohydrates and proteins compared to the nutritional information. These results suggest that the hygienic and nutritional quality of these dishes is undesirable, however regular checks are required to ensure that the products comply with current standards and therefore protect consumer health.