Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria

Bousbia, Aissam; Boudalia, Sofiane; Gueroui, Yassine; Belaize, B.; Meguelati, S.; Amrouchi, M.; Ghebache, R.; Belkheir, Boussad; Benidir, Mohammed

doi:10.18805/ajdfr.dr-123

Cited by 8 publications

(7 citation statements)

References 7 publications

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“…The mineral fraction of milk plays an important role in dairy technology and more precisely in cheese maker, in the coagulation-syneresis phase and in improving the texture of the cheese curd. Indeed, any change in the mineral distribution affects the technological properties of milks and the rheological properties of coagulum (Bousbia et al, 2018;Eck and Gillis, 2006). pH Through our results the pH values of our milk samples are standardized in our dairy cows between 6.65 and 6.7 tolerable by the I.D.F norm standard is between 6.6 and 6.8.…”

Section: Mineral Contentmentioning

confidence: 99%

Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria

Tahlaiti

Dahou

Rechidi

et al. 2020

AJDFR

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Background: The cheese-making ability of milks varies due to its chemical composition and several factors related to good farming practices.Methods: Among these factors, the lactation stage was studied on a batch of 15 Prim’Holstein dairy cows under real production conditions at the experimental farm of the University of Mostaganem. The fresh milks produced were tested with simple criteria of chemical composition in protein rate, butyrous rate, mineral intake, on coagulation ability and cheese yield with a repeatability spread over 3 months. Result: The results indicated that the lactation stage has a significant effect, on the composition of milk, especially in terms of protein and mineral richness and on its ability to coagulate. In addition, the urea dosage showed a deficiency in the food ration of digestible nitrogen to the herd directly influenced the protein mass of milk and consequently on the technological processing times and cheese yields.

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Section: Mineral Contentmentioning

confidence: 99%

Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria

Tahlaiti

Dahou

Rechidi

et al. 2020

AJDFR

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“…Staphylococcal food-borne disease (SFD) is a gastrointestinal illness with rapid onset caused by consuming foods contaminated with enterotoxins produced by the bacterium (Bousbia et al, 2018). Approximately 0.5 ng/mL concentration of staphylococcal enterotoxin (SEs) in contaminated food may cause a large outbreak .…”

Section: Introductionmentioning

confidence: 99%

Prevalence and Virulence Characterization of Staphylococcus aureus Isolates from Chicken Meat and Ready to Eat Chicken Products to Assess Hygiene and Consumer Safety

Thakur¹,

Gupta²,

Singh³

et al. 2023

AJDFR

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Background: Meat and meat products are good source of proteins and essential amino acids for health. These products are contaminated with various pathogens like S. aureus, Salmonella spp, E coli and Listeria spp., S. aureus is one of most important food borne pathogen associated with food products. The present study was carried out to estimate prevalence of S. aureus and their molecular characterization in raw chicken meat and ready-to-eat chicken products in Jabalpur city. Methods: The samples were collected from different retails outlets and processed as per standard microbiological procedures for isolation of S. aureus and subjected further for molecular characterization and processed to assess the prevalence of S. aureus. A total of 100 raw chicken meat and 70 ready to eat chicken meat products (chicken samosa, momos, pattis, tikka, barbeque etc.) have been collected. Result: The overall prevalence of S. aureus was observed 38.82% with 38.00% in raw chicken meat and 40.00% in ready-to-eat chicken (RTE) products. The molecular study revealed that all the S. aureus isolates were positive for 16s ribosomal RNA (rRNA). Out of 66 isolates, 27 (71.05%) from raw chicken meat and 12 (42.85%) from ready to eat chicken meat products isolates were found to be positive for sea gene where as 3 (7.8%) isolates from raw chicken meat and 6 (21.42%) from ready-to-eat chicken products were found positive for nuc gene respectively.

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“…This concern affects not only imports and exports but also foods produced for local consumption (FAO/WHO 2005). According to Bousbia et al (2018), the multiple food crises, the "mad cow" crisis, the "dioxin chicken" crisis, the melamine adulterated milk scandal (China), and numerous cases of food poisoning ended up instilling "food fears" among consumers. Thus, all this alarming information imposes vigilance on the food chain.…”

Section: Introductionmentioning

confidence: 99%

Assessment of the Impact of Temperature and Shelf Life on the Microbiological Quality of Feed Supplements Enriched with Probiotic Bacteria

2023

Int J Vet Sci

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This study was initiated to assess the impact of shelf life on the microbiological quality and the influence of temperature on the vitality of probiotic strains contained in feed supplements made from whey. Three groups of samples were analyzed: Group I (A3, C, TB), Group II (A3, C, TB), and Group III (A3, C, TB). Samples A3, C and TB were stabilized feed supplements made from white sorghum flour successively enriched with probiotic strains of Lactobacillus spp. thermophilic, Lactobacillus spp. mesophile and Bifidobacterium spp. mesophile isolated from raw milk and whey whose initial concentrations were respectively 200.10 8 , 250.10 8, and 80.10 7 CFU/g. Each complementary weighed 50g, and the moisture and dry matter contents were: 19.12% and 80.88%. Storage temperatures were between 2 and 4°C, 22 and 24°C and then 29 and 31°C for 42 days. The samples of groups I, II, and III were used to assess the influence of temperature on the vitality of the probiotic strains while group I was also used to evaluate the microbiological quality. The mass inoculation and surface spreading methods were used. The presence of germs indicating the state of hygiene, organoleptic quality and food poisoning was sought. Codex Alimentarius Commission and AFSSA 2007-SA-0174 standards were used in the interpretation of the results. The analysis results revealed the total absence of these germs. The appropriate temperature for storing probiotic strains is 2 to 4°C. In compliance with Codex Alimentarius Commission and AFSSA 2007-SA-0174 standards, the probiotic feed supplements analyzed are suitable for animal consumption.

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Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria

Cited by 8 publications

References 7 publications

Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria

Assessment of the Cheese-making Ability of Individual Cow’s Milks from the Experimental Farm of the University of Mostaganem, Algeria

Prevalence and Virulence Characterization of Staphylococcus aureus Isolates from Chicken Meat and Ready to Eat Chicken Products to Assess Hygiene and Consumer Safety

Assessment of the Impact of Temperature and Shelf Life on the Microbiological Quality of Feed Supplements Enriched with Probiotic Bacteria

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