Microbiological Quality and Risk Factor of Contamination of Whey in Meknes (Morocco)
Journal Title: Biomedical Journal of Scientific & Technical Research (BJSTR) - Year 2018, Vol 6, Issue 5
Abstract
Lben is traditional fermented milk produced in rural and consumed throughout Morocco, without prior treatment. The main objective of this research is was to study the microbiological quality of lben marketed by street traders in Meknes city of Morocco. Lben samples were collected randomly between May 2015 and April 2016 from 3 street trader’s sale point, two were located in popular neighborhoods (site 1) and one in popular market (site 2). The samples were analyzed for the presence and counts bacteria. Results indicated the maximum microbiological load with Total plate count (9.23 log10 ufc.mL-1), Total coliforms (7.20 log10 cfu.mL1), Lactic acid bacteria (8.93 log10ufc. mL-1), yeasts and molds (3.90 log10 ufc.mL-1). For pathogenic bacteria the percentages found in the total of lben samples analyzed are for Escherchia coli 27/36 (75.00%), Staphylococcus aureus 27/36 (75.00%), Clostridium perfringens 20/36 (55.55%) and Listeria monocytogenes 7/36 (19.88 %). The examined samples did not contain Salmonella. For all stations, the highest bacterial counts in whey samples were recorded during the hot season (P < 0.05). However, the sampling site has no significant effect on the quality of the product. These high levels of microbiological load and occurrence of bacteria pathogenic, reflect the poor hygienic quality of lben samples during the course of its preparation and its condition sale.The Moroccan lben (Whey) is a refreshing cultured prepared by spontaneous fermentation of raw milk until coagulation, followed by a slight wetting, then a churn, allowing to collect a more or less fat in the form of raw butter called (Smen) (Benkerrouma 2004). Whey is a product rich in an aroma compounds such as, ethanol, acetoin, diacetyl and acetaldehyde, that play an important role in its organoleptic quality, also it’s rich a moisture, poor a fat and crude proteins, compared to raw better, smen and jben. It spontaneously fermented at ambient temperature until goagulation. It has played a major role in the diet and communities in the rural region (Benkerrouma 2004). Whey is considered as a natural medium for spoilage and pathogen bacteria, lactic acid bacteria (LAB) contribute to an improvement of organoleptic, gastronomic and bio-conservative quality of food and as an alternative antibiotics by its natural substance such as, organic acids, fatty acids, sugars, hydrogen peroxide, vitamins, bacteriocins, alcohol, aromatic compounds and flavors (Lorey 2004). Also studies showed that LAB may be opportunistic and obligate pathogens responsible for human infections and diseases Carr et al. [1]. Other work reveled that Lactococcus Leuconoctoc, and Enteroccoci species were isolated in moroccan whey, with pathogenic microorganisms such as coliforms, Escherchia coli, group D streptococci, Staphylococcus aureus, Listeria monocytogenes, moulds and yeast (Benkerrouma 2004) [2-7]. Despite its poorly hygienic quality, Whey is being the most sold by street traders, who supply the traditional dairies in towns and cities. The consumption of dairy products remains relatively low, with nearly 45 liters per person per year, against 90 liters per person per year are recommended (Bertrand 2007). From 1998 to 2005, data in the USA indicate 39 outbreaks causing 831 cases with 66 hospitalizations and one death which were related to the consumption of raw milk.
Authors and Affiliations
Bouymajane A, Rhazi Filali F, Aboulkacem A, Ed-Dra A, Chaiba A
Keywords
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- EP ID EP598311
- DOI 10.26717/BJSTR.2018.06.001410
- Views 132
- Downloads 0
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