Microbiological Quality and Risk Factor of Contamination of Whey in Meknes (Morocco)

Bouymajane A¹, Rhazi Filali F¹*, Aboulkacem A², Ed-Dra A¹ and Chaiba A¹

Received: July 06, 2018;   Published: July 13, 2018

DOI: 10.26717/BJSTR.2018.06.001410

Full Text PDF

To view the Full Article   Peer-reviewed Article PDF

Abstract

Lben is traditional fermented milk produced in rural and consumed throughout Morocco, without prior treatment. The main objective of this research is was to study the microbiological quality of lben marketed by street traders in Meknes city of Morocco. Lben samples were collected randomly between May 2015 and April 2016 from 3 street trader’s sale point, two were located in popular neighborhoods (site 1) and one in popular market (site 2). The samples were analyzed for the presence and counts bacteria. Results indicated the maximum microbiological load with Total plate count (9.23 log10 ufc.mL^-1), Total coliforms (7.20 log10 cfu.mL¹), Lactic acid bacteria (8.93 log10ufc. mL^-1), yeasts and molds (3.90 log10 ufc.mL^-1). For pathogenic bacteria the percentages found in the total of lben samples analyzed are for Escherchia coli 27/36 (75.00%), Staphylococcus aureus 27/36 (75.00%), Clostridium perfringens 20/36 (55.55%) and Listeria monocytogenes 7/36 (19.88 %). The examined samples did not contain Salmonella. For all stations, the highest bacterial counts in whey samples were recorded during the hot season (P < 0.05). However, the sampling site has no significant effect on the quality of the product. These high levels of microbiological load and occurrence of bacteria pathogenic, reflect the poor hygienic quality of lben samples during the course of its preparation and its condition sale.

Keywords: Whey; Street Traders; Microbiological Quality; Season

Abstract| Introduction| Materials and Methods| Results and Discussion| Factors Influencing the Risks of Contamination| Conclusion| References|