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Volume 5, Issue 2 (Suppl) J Infect Dis Ther 2017
ISSN: 2332-0877, JIDT an open access journal Infection Congress 2017
May 11-12, 2017
May 11-12, 2017 Barcelona, Spain
4th International Congress on
Infectious Diseases
Horia Radid et al., J Infect Dis Ther 2017, 5:2 (Suppl)
Microbiological quality evaluation of the commercialized raw cow’s milk in sale
Horia Radid1, 2 and Samira Senouci1
1National Institute of Hygiene-Rabat, Morocco
2Faculty of Sciences-University Mohammed V Rabat
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.
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.