المستودع الرقمي في جامعة غرداية

Étude de la qualité microbiologique des surfaces et des ustensiles dans les restaurants collectifs

عرض سجل المادة البسيط

dc.contributor.author Oulad Haddar, Laila
dc.date.accessioned 2023-06-25T09:05:34Z
dc.date.available 2023-06-25T09:05:34Z
dc.date.issued 2023-06-12
dc.identifier.uri https://dspace.univ-ghardaia.edu.dz/xmlui/handle/123456789/6077
dc.description.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. EN_en
dc.language.iso fr EN_en
dc.publisher Faculté Science de la Nature et de la Vie et Sciences de la Terre - Université de Ghardaïa EN_en
dc.subject restaurants, microorganismes, contaminations, risque sanitaire, hygiène EN_en
dc.subject restaurants, microorganisms, contamination, health risk, hygiene. EN_en
dc.title Étude de la qualité microbiologique des surfaces et des ustensiles dans les restaurants collectifs EN_en


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