Évaluation de la qualité bactériologique et organoleptique des Saucisses type « Merguez » commercialisées au niveau de la ville d’Ain Témouchent.

Abstract

"Merguez" is among the meat products most exposed to microbiological alterations and risk of contamination by microorganisms of hygienic and sanitary concern. This study mainly aims to evaluate the bacteriological quality of merguez-type sausages commercialized in the city of Aïn Témouchent. An organoleptic evaluation of the samples was also performed to assess their sensory characteristics and correlate them with the bacteriological results. In total, 05 samples were collected from different retail outlets across the city (local butcher shops). The microbiological analysis focused on the enumeration of hygiene indicator and pathogenic microorganisms, notably Total Mesophilic Aerobic Flora (FMAT) and fecal coliforms, as well as the detection of specific pathogens such as Staphylococcus aureus and Salmonella. In parallel, the organoleptic evaluation was based on the criteria of color, odor, appearance, and texture. The microbiological results reveal a worrying situation with a variable overall quality ranging between satisfactory (20%), acceptable (40%), and unsatisfactory (40%), reflecting deficiencies during the grinding, stuffing, or cold chain maintenance stages, or a high initial microbial load of the raw material. On the organoleptic level, most samples exhibited an acceptable visual quality despite a high underlying microbial contamination, thereby highlighting that organoleptic evaluation alone is insufficient to conclude on the hygienic quality of the product. It must therefore be interpreted in conjunction with microbiological and physicochemical analyses. This study emphasizes the imperative need to strengthen hygiene measures and intensify official controls.