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

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.