Contribution à l’étude du pH et la qualité bactériologique d’olive verte fermentée (aliments de rue d’origine végétale) dans la ville de BISKRA

Abstract

6 samples of fermented green olives prepared traditionally marketed in the street, from the city Biskra. Are evaluated for their hygienic quality. In each zone, a sample is analyzed for their bacteriological properties. Bacteriological examinations reveal the presence of fecal contamination control organisms, pathogenic staphylococci, salmonella and bacillus. The presence of this flora of contamination testifies to a lack of hygiene in the places of sale because of the non-respect of the rules of hygiene and a lack of good manufacturing practices to ensure the good stability of the olives. Key words: Olive, bacteriological analysis, hygienic quality.