Journal of Microbial & Biochemical Technology

Microbiological quality evaluation of raw cow′s milk taken from the farms in Sale, Morocco

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Horia Radid and Samira Senouci

University Mohammed V, Rabat, Morocco
National Institute of Hygiene, Rabat, Morocco

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

Statement of the problem: 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 had never been respected. Aim: The objective of this study allows estimating the microbiological quality of raw cowâ�?�?s milk of 40 taken samples, at Sale, from four farms, during spring 2013. Methodology: 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 �?²-hemolyticus, Listeria monocytogenes, Salmonella and Brucella abortus. Findings: The synthesis of the obtained global results during the microbiological tests of the cowâ�?�?s raw milk which is collected from farms, doesnâ�?�?t show any specific fluctuations during all the way long of the trial period. The microbiological quality test is always the same whether it is qualitatively or quantitatively. Conclusion: 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.

Biography :

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.