Abstract: Food products sold in grocery stores and kiosks
near the schools have become a source of alimentation for
students during breakfasts and breaks. But lately, these
students show from time to time alimentary intoxications.
To make sure of the quality of these foods and to search
the origin of these intoxications. A qualitative study is
conducted on the most consumed products.
Physicochemical, microbiological and organoleptic
analyses are realized. The physicochemical parameters
studied are the pH, the acidity and the temperature. For
microbiological species searched are: FMAT, total and
faecal coliforms, faecal Streptococci, mold and yeast,
Clostridium botulinum, Staphylococcus aureus,
Escherichia coli, Salmonella and lactic bacteria. While
the organoleptic and olfactory-taste criteria focused on the
color, taste and flavor of the products. The results
obtained showed that on the microbiological side these
products are free of the germs of deterioration and germs
pathogens while for physicochemical parameters, the food
storage temperature exceeds the norm for 80% of the food
products tested. For organoleptic criteria, taste
modification has been noted in the liquid products.
N. Rhaiem, M. Youss, L. Zeghari, S. Rhaimi1, 2D. Hemoni and M. Ouhssine, 2019. Physicochemical and Microbiological Analysis of Alimentary Products. Journal of Food Technology, 17: 41-45.