Quality Study of a derivative of Moroccan dates (case Dkess) and identification of antibiotics in case of intoxication

• Published in: International journal of innovation and applied studies Vol. 12; no. 3; p. 619
• Main Authors: Haddia, Nazha, Mennane, Zakaria, Charof, Reda, Berny, El Hassan, Mardhy, Abdelhakim, Kerak, Ebrahim
• Format: Journal Article
• Language: English
• Published: 01.08.2015
• Subjects: Antibiotics; Bacteria; Derivatives; Dough; Health; Intoxication; Semifabricated products
• ISSN: 2028-9324; 2028-9324

The objective of this work is the study of the physico-chemical and microbiological quality of a derivative of Moroccan dates: Dkess. This is the basis for Food Saharan regions. Despite the sensitivity of Dkess to alteration and that poses serious problems to human health found that few studies conducted on this product. This study was performed on 300 samples, physico-chemical characteristics, microbiological and hygienic were assessed against the standards. A Characterization of microbial flora and a study of the antibiotic susceptibility of some isolated bacteria were performed. The results showed that the quality of pulp is much more developed than that of traditional pulp and semi industrialized, and this on all the criteria examined whether physicochemical or microbiological 42% of the samples of traditional pulp and 33% of dough semi industrialized does not conform to international standards. The control of manufacturing processes and preparation as well as the entire food chain of these products must be improved to ensure the health and safety of consumers.