Fruits and vegetables are essential for human health due to their nutritional qualities, but the consumption of raw foods leads to food safety problems as they are recognized as sources of transmission of infectious diseases. The objective of this work is to assess the microbiological quality of some fruits and vegetables marketed in the Kenitra city. The samples were purchased at the fruit and vegetable markets during the period from April to July 2018.The detection of microorganisms in the samples requires several steps which are weighing, dilution, isolation, enumeration and 'identification. The results of the microbiological analysis of fruits and vegetables studied show significant concentrations of the total aerobic mesophilic flora varies between 2.25 and 8.48 log10 CFU / ml, Concerning total coliforms the contamination rates vary between 1.92 and 8.42 log10UFC / ml, as well as the presence of fecal coliforms between 1.13 and 8.05 log10UFC / ml, in the same samples analyzed, strains such as: Escherichia coli, staphylococcus aureus and a total absence of salmonella and shegilla. In order to improve the safety and hygienic quality of fruits and vegetables, the application of good hygienic practices as well as continuous microbial quality control is necessary to protect the health of consumers.
Several studies have been conducted on the factors influencing the quality of Argan oil, including the geographical origin and extraction method denounced by Cayuela et al. 6) , the storage of Argan almonds 7) , and filtration, which negatively influences the oxidative stability and the quality parameters of Argan oil, more broadly, the peroxide index parameter 8) . In addition, other factors influence the quality of Argan products, including artisanal and modern extraction processes and roasting 9,10) .The deterioration of Argan oil is a result of several factors, including the storage conditions and auto-oxidation that is due to the initial composition of Argan oil, the quality indices, and the content of minor components dispersed in the unsaponifiable fraction of Argan oil, including the tocopherols, minerals, chlorophylls
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