Evaluation quantitative de l’exposition au Clostridium sulfito-réducteur apporté par les épices dans le Shawarma : cas de la région d’Ain Témouchent

Abstract

Clostridium spp is a spore-forming bacterium that causes food poisoning, especially in heattreated foods. Due to the high consumption of Shawarma nowadays and the importance of foodborne diseases, which can be more or less serious and in some cases can be fatal, we found that some analysis of some Shawarma spices would be interesting. Our objective is to investigate and estimate the growth of clostridium spp in Shawarma spices. In addition, to study the destruction and thermo-resistance of clostridium. The results of an overview are unsatisfactory, proving the risk of foodborne diseases. This study is preliminary and further studies should be implemented.