Abstract:
With the aim of determining the state of contamination of collective restaurants and
controlling the level of hygiene, our study concerns a microbiological analysis of the surfaces
and utensils used often in contact with foodstuffs (sink, trays, the various machines,
refrigerator and food) at the level of the four collective university restaurants in the wilaya of
Ghardaïa; two private and two state.
Where specific germs are sought in specific culture media, we cite total coliforms,
Escherichia coli, proteus; total staphylococci, Staphylococcus aureus, streptococcus and
yeasts.
The above-mentioned micro-organisms present a potential risk of health
contamination. This evidence clearly shows the importance of implementing a
microbiological control plan that serves to combat possible health risks. It is also desirable to
make staff aware of the need for hygiene and the design of its rules. Broadly speaking,
collective catering requires a permanent fight against these species through a well-developed
protocol by regularly making improvements to its procedures during the moment of
application, validation and evaluation.
