Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco
Food hygiene is important both for its impact on the health of citizens and also for the cost of the infections that it can generate. In Morocco, it has become a concern of authorities. This work, realized for the first time in the center of Morocco, is aimed at describing the microbiological qualit...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2023-01-01
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| Series: | International Journal of Food Science |
| Online Access: | http://dx.doi.org/10.1155/2023/2820506 |
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| author | Rachid Amaiach Sanae Lairini Mouhcine Fadil Moussa Benboubker Rabia Bouslamti Soukaina El Amrani Abdelhakim El Ouali Lalami |
| author_facet | Rachid Amaiach Sanae Lairini Mouhcine Fadil Moussa Benboubker Rabia Bouslamti Soukaina El Amrani Abdelhakim El Ouali Lalami |
| author_sort | Rachid Amaiach |
| collection | DOAJ |
| description | Food hygiene is important both for its impact on the health of citizens and also for the cost of the infections that it can generate. In Morocco, it has become a concern of authorities. This work, realized for the first time in the center of Morocco, is aimed at describing the microbiological quality of foodstuffs marketed in collective catering in central Morocco. This study was conducted retrospectively from January 2015 to December 2019 in Fez city, central Morocco. The samples collected by the competent authority during official control from restaurants and food outlets were analyzed. Non-conformity was chosen as an indicator of food quality according to the official Moroccan standards. The samples were presented according to several variables: year/month/season, category/subcategory, communes, and establishment. The statistical processing of the results was done by SPSS 25. The Chi2 statistical test was calculated to determine a relationship between non-conformity and the type of analyzed matrix (year, season, and food category). The test was considered statistically significant for a p value < 0.05. A total of 2223 food samples were investigated, with an annual average of 445 samples. Overall, the rate of non-compliance during 2015-2019 was 31%, reaching its maximum in 2017 (36.4%) and its minimum in 2018 (27.5%).This rate varies by food type. Juices/drinks and meat products are the most contaminated with 71.7% and 58.1%, respectively, followed by milk and derivatives with 43.2%, seasoning sauces with 28.6%, pastries and pastry creams with 21.4%, and 14.4% for ready meals. The main causes of food non-conformity were fecal contamination germs with 67% positive fecal coliforms and 15% of total coliforms followed by total germs (7%), Staphylococcus aureus (5%), yeasts and molds (3%), sulfite-reducing anaerobes (2%), and Salmonella (1%). Given the obtained results, improving the hygienic quality of foods is necessary to ensure better consumer safety. |
| format | Article |
| id | doaj-art-31d49f03ecc446dbb59aec76df87b994 |
| institution | Kabale University |
| issn | 2314-5765 |
| language | English |
| publishDate | 2023-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | International Journal of Food Science |
| spelling | doaj-art-31d49f03ecc446dbb59aec76df87b9942025-02-03T06:42:49ZengWileyInternational Journal of Food Science2314-57652023-01-01202310.1155/2023/2820506Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central MoroccoRachid Amaiach0Sanae Lairini1Mouhcine Fadil2Moussa Benboubker3Rabia Bouslamti4Soukaina El Amrani5Abdelhakim El Ouali Lalami6Laboratory of MaterialsLaboratory of MaterialsPhysico-Chemical Laboratory of Inorganic and Organic MaterialsHuman Pathology Bio-Health and Environment LaboratoryLaboratory of MaterialsLaboratory of MaterialsLaboratory of MaterialsFood hygiene is important both for its impact on the health of citizens and also for the cost of the infections that it can generate. In Morocco, it has become a concern of authorities. This work, realized for the first time in the center of Morocco, is aimed at describing the microbiological quality of foodstuffs marketed in collective catering in central Morocco. This study was conducted retrospectively from January 2015 to December 2019 in Fez city, central Morocco. The samples collected by the competent authority during official control from restaurants and food outlets were analyzed. Non-conformity was chosen as an indicator of food quality according to the official Moroccan standards. The samples were presented according to several variables: year/month/season, category/subcategory, communes, and establishment. The statistical processing of the results was done by SPSS 25. The Chi2 statistical test was calculated to determine a relationship between non-conformity and the type of analyzed matrix (year, season, and food category). The test was considered statistically significant for a p value < 0.05. A total of 2223 food samples were investigated, with an annual average of 445 samples. Overall, the rate of non-compliance during 2015-2019 was 31%, reaching its maximum in 2017 (36.4%) and its minimum in 2018 (27.5%).This rate varies by food type. Juices/drinks and meat products are the most contaminated with 71.7% and 58.1%, respectively, followed by milk and derivatives with 43.2%, seasoning sauces with 28.6%, pastries and pastry creams with 21.4%, and 14.4% for ready meals. The main causes of food non-conformity were fecal contamination germs with 67% positive fecal coliforms and 15% of total coliforms followed by total germs (7%), Staphylococcus aureus (5%), yeasts and molds (3%), sulfite-reducing anaerobes (2%), and Salmonella (1%). Given the obtained results, improving the hygienic quality of foods is necessary to ensure better consumer safety.http://dx.doi.org/10.1155/2023/2820506 |
| spellingShingle | Rachid Amaiach Sanae Lairini Mouhcine Fadil Moussa Benboubker Rabia Bouslamti Soukaina El Amrani Abdelhakim El Ouali Lalami Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco International Journal of Food Science |
| title | Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco |
| title_full | Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco |
| title_fullStr | Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco |
| title_full_unstemmed | Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco |
| title_short | Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco |
| title_sort | microbiological profile and hygienic quality of foodstuffs marketed in collective catering in central morocco |
| url | http://dx.doi.org/10.1155/2023/2820506 |
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