@article{MAKHILLJFT20191738347,
    title = {Physicochemical and Microbiological Analysis of Alimentary Products},
    journal = {Journal of Food Technology},
    volume = {17},
    number = {3},
    pages = {41-45},
    year = {2019},
    issn = {1684-8462},
    doi = {jftech.2019.41.45},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2019.41.45},
    author = {N.,M.,L.,S.,2D. and},
    keywords = {Alimentary product,alimentary intoxication,physical-chemical analysis,microbiological analysis,liquid,storage},
    abstract = {Food products sold in grocery stores and kiosks<br>
near the schools have become a source of alimentation for<br>
students during breakfasts and breaks. But lately, these<br>
students show from time to time alimentary intoxications.<br>
To make sure of the quality of these foods and to search<br>
the origin of these intoxications. A qualitative study is<br>
conducted on the most consumed products.<br>
Physicochemical, microbiological and organoleptic<br>
analyses are realized. The physicochemical parameters<br>
studied are the pH, the acidity and the temperature. For<br>
microbiological species searched are: FMAT, total and<br>
faecal coliforms, faecal Streptococci, mold and yeast,<br>
<i>Clostridium botulinum, Staphylococcus aureus,<br>
Escherichia coli</i>, Salmonella and lactic bacteria. While<br>
the organoleptic and olfactory-taste criteria focused on the<br>
color, taste and flavor of the products. The results<br>
obtained showed that on the microbiological side these<br>
products are free of the germs of deterioration and germs<br>
pathogens while for physicochemical parameters, the food<br>
storage temperature exceeds the norm for 80% of the food<br>
products tested. For organoleptic criteria, taste<br>
modification has been noted in the liquid products.}
    }