Microbiological control of foodstuffs

Microorganisms are present everywhere in our environment. Many germs are harmless, others are pathogenic and can establish a disease. Food can be a real culture medium for these microorganisms. They are then capable of causing various ailments in the consumer. The microbiological examination is an essential tool for assessing the level of contamination of foodstuffs and the nature of their microflora. In this modest work, the microbiological quality of the collected foods was evaluated by determining the levels of contamination in total aerobic mesophilic flora, total and fecal coliforms, Staphylococcus aureus and yeasts and molds, in addition to the search for Salmonella, Clostridium perfringens and Shigella.

Autorentext

Chaymae Rochdi è nata nel 1996, una ragazza motivata, sociale e attenta. È una studentessa ricercatrice nel campo della fisiologia e della salute.