Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Jaber H
Faculty of Science,
University Campus, Kenitra, 14000
Morocco
Research Article
Microbiological Study of Turkey Meat Marketed in Kenitra (North-oust of
Morocco)
Author(s): Jaber H, Ijoub R, Zaher A, Chakit M, Rhaiem N, Bourkhiss B and Ouhssine MJaber H, Ijoub R, Zaher A, Chakit M, Rhaiem N, Bourkhiss B and Ouhssine M
Turkey meat is considered among meat of poultry most consumed by the Moroccan population, and this due to its richness in vitamins, proteins and essential elements for growth, which gives him an excellent nutritional value. In addition, it is characterized by a low content of fatty acids. But this highly perishable commodity could constitute a real danger of food-borne illness. The aim of present study is to assess the hygienic quality of 168 samples collected from twenty four points of sales located in six neighborhoods in Kenitra. The analysis of the microbiological quality of the samples shows that the percentage of non-compliance for the parameter Total Aerobic Mesophilic Flora is 35%, with the mean concentration 7.21 (log10 cfu/g). The respective percentages of non-compliance of the total and fecal coliforms are 68 and 75% with bacterial concentrations 6.69 (log10 cfu/g) and 6.42.. View More»
DOI:
10.4172/2155-9600.1000620