Evaluation de la contamination microbienne de viande rouge vendus dans les boucheries de la wilaya d’Ain Temouchent

Abstract

This thesis focuses on the microbiological quality of red meats (beef, mutton, horse) sold in the Aïn Témouchent region. Through an in-depth analysis of their nutritional, economic, and bacteriological aspects, it highlights the health risks linked to microbial contamination, particularly by Salmonella, E. coli, and Staphylococcus aureus. Samples collected from various butcher shops were tested to assess the presence of pathogenic bacteria. The findings show that several samples exceeded acceptable microbial limits, revealing shortcomings in hygiene, cold chain management, and meat handling. The thesis emphasizes the need to improve sanitary practices and strengthen quality control throughout the production chain to ensure consumer food safety.