%0 Journal Article
%T Microbial analysis of raw ground beef marketed in Fez (Morocco)
%A Oumokhtar bouchra
%A Berrada Halima
%A Ameur Najia
%A El Fakir Samira
%J Technologies de Laboratoire
%D 2008
%I TECHNOP
%X The ground meat is highly perishable product. This foodstuff constitutes a potential risk for the consumer since it is mostly consumed while insufficiently cooked. The aim of the present study was to evaluate the bacterial quality of ground beef marketed in Fes. Forty samples of ground meat were collected randomly from butcheries during three months in Fez (Morocco). The samples were analyzed for the presence and counts of various bacteria. Results indicated that faecal coliforms and Escherichia coli were particularly high in all the samples analysed. The coagulase-positive Staphylococcus and anaerobic sulphite-reducing charges were not homogeneous. When Salmonella, and Shigella were detected respectively in 17,5 % and 2,5% of the ground beef samples. The ground beef samples contained 80% of bacteria above the maximum limits established by the Moroccan regulatory standards. These high levels of microbial contamination and occurrence of pathogenic bacteria reflect the poor hygienic quality of ground beef production and transport conditions.
%K hygienic quality
%K microbiology
%K raw ground beef
%U http://www.technolabo.ma/TL12-1.pdf