alexa Microbiological Quality Evaluation Of The Commercialized Raw Cows Milk In Sale
ISSN: 2332-0877

Journal of Infectious Diseases & Therapy
Open Access

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4th International Congress on Infectious Diseases
May 11-12, 2017 Barcelona, Spain

Horia Radid and Samira Senouci
National Institute of Hygiene-Rabat, Morocco
Faculty of Sciences-University Mohammed V Rabat
Posters & Accepted Abstracts: J Infect Dis Ther
DOI: 10.4172/2332-0877-C1-024
Among the most popular origins of diseases that have relation with feeding, we find, the perishable commodities and particularly the milk and its products especially during the very hot summer days. The matched methods for conservation of milk and the hygiene measures have never been respected. The objective of this study allows estimating the microbiological quality of raw cow’s milk of 120 taken samples, at sale, from four farms, four peddlers and four dairies during spring 2013. In all the samples that we analyzed, we looked for many micro-organisms, like the total aerobic mesophilic flora, the total coliforms and fecal coliforms, Escherichia coli, Staphylococcus aureus, Streptococcus β-hemolyticus, Listeria monocytogenes, Salmonella and Brucella abortus. The synthesis of the obtained global results during the microbiological tests of the cow’s raw milk which is collected from farms, peddlers and dairies, doesn’t show any specific fluctuations during all the way long of the trial period. Indeed, it doesn’t matter if the raw milk has been collected from a farm, peddler or a dairy; the microbiological quality test is always the same whether it is qualitatively or quantitatively. It is then necessary to create some effective control measures, in order to protect the health of the consumer. For the best milk quality, the dairy farmers must submit the most efficient hygienic methods.

Horia Radid is currently working as a faculty of Sciences, University Mohammed V Rabat, Morocco. She possess laboratory experiments in “Microbiology and genomic biology, medical, bacteriological and microbiological of food, water and food hygiene analysis”. Her research work mainly focuses to evaluate the microbiological quality of foods and food hygiene in order to raise the consumer awareness and to establish in the whole country a successful information system for the investigation and monitoring of the diseases that have a feeding origin.


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