Analyses Physico-Chimiques et Microbiologiques des Olives de Table Vertes Commercialisées au Niveau de la Wilaya d'Ain Temouchent

Abstract

This work has focused on the physicochemical and microbiological analysis of ten samples of table green olives (the packing brine and olive itself) taken food stores in the region of Ain Temouchent. The physicochemical analyzes (pH and acidity) and microbiological analyzes that had as objective the detection and enumeration of total mesophilic aerobic flora, total and fecal coliforms, Staphylococcus aureus and salmonella, yeasts and molds as well as lactic acid bacteria, we show that green olives tables and their packing brine have a satisfying physicochemical quality, but not satisfying microbiological quality