TY  - JOUR
T1  - Physicochemical and Microbiological Analysis of Alimentary Products
AU - Rhaiem, N. AU - Youss, M. AU - Zeghari, L. AU - Rhaimi1, S. AU - Hemoni, 2D. AU - Ouhssine, M. 
JO  - Journal of Food Technology
VL  - 17
IS  - 3
SP  - 41
EP  - 45
PY  - 2019
DA  - 2001/08/19
SN  - 1684-8462
DO  - jftech.2019.41.45
UR  - https://makhillpublications.co/view-article.php?doi=jftech.2019.41.45
KW  - Alimentary product
KW  -alimentary intoxication
KW  -physical-chemical analysis
KW  -microbiological analysis
KW  -liquid
KW  -storage
AB  - 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.
ER  -