Characterizations physicochemical and microbiological of dried figs collected from the markets of Rabat-Sale, Temara and Casablanca

Figs are fruits of Ficus carica L., a member of the family Moraceae. Fig is known as a healthy fruit due to its high dietary fiber and mineral content. Figs are usually consumed as dried. This study evaluates the characterizations physicochemical and microbiological of 72 samples of dry figs, taken from markets of Rabat and Casablanca. The results showed that samples of the markets of Rabat have the highest contamination level with average high total coliform, fecal coliforms, yeasts and moulds and redox potential and acidity very low. The least contaminated samples were collected in the markets of Casablanca. The identification of germs pathogens, isolated for all samples, showed that the Enterobacter is the most common type (45%). However, other types have a lower rate such as: Klebsiella (30%), Buttiaux agrestis (5%), Serratia marcescens (10%)Escherichia Coli (10%). Finally, the strains, tested for sensitivity to the twelve types of antibiotics, have shown some resistance to ampicillin, amoxicillin, amoxicillin + Ac clavulanic, cefalotine, ticarcilline and co-trimoxazole.