Estimation de la concentration de B. cereus sensu lato dans le lait pasteurisé au moment de la consommation : cas de la région de Ain Témouchent

Abstract

Milk is generally considered the source of most nutrients for the human body weather a child or an adult. It is used in many food industries and home recipies. That’s why it is a sensitive food and a suitable medium for the growth of many microorganisms, which constitute a real problem for human health. Our work focused on studying the estimation of the speared of bacteria Bacillus cereus in pasteurized milk through all stages (from the farm to kitchen table) Results showed that the high concentration of bacteria is greatly in the raw material and during the transfer of the product to the market with variation in the rest of the results due to the absence of respect for the appropriate work conditions, hygiene conditions or climatic condition Hence, respecting the conditions represented in the temperature and the time required for transportation guarantees the quality and security off the product Key word: Pasteurized milk, bacillus cereus, estimation