Evaluation de la contamination microbiologique de certains produits de charcuterie cuits conditionnés : Cachir

Abstract

Poultry meat is increasingly used by processors due to its high nutritional value (an important source of protein) and its good price, as well as its richness in basic animal raw materials. Indeed, the transformation of meat into a meat product always requires various ingredients and additives. For this, our work aims to conduct a study on the physicochemical and microbiological quality of chicken pâté. This study consists of determining the technological process of its production, from the raw material to the finished product Manufacturing must develop a product that meets the criteria of stable, healthy, and wholesome formation and characteristics without risk to consumer health, requiring physicochemical (pH, Aw, protein and fat content) and microbiological (total mesophilic flora (MTBF), fecal coliforms, Clostridium, Staphylococcus aureus, and Salmonella) analyses. In order to satisfy strong consumer demand in a relatively short time while preserving or even improving the organoleptic and hygienic qualities of the products produced.