Journal of Nutrition & Food Sciences
Open Access

Abstract

Microbiological Study of Turkey Meat Marketed in Kenitra (North-oust of Morocco)

Jaber H, Ijoub R, Zaher A, Chakit M, Rhaiem N, Bourkhiss B and Ouhssine M

Turkey meat is considered among meat of poultry most consumed by the Moroccan population, and this due to its richness in vitamins, proteins and essential elements for growth, which gives him an excellent nutritional value. In addition, it is characterized by a low content of fatty acids. But this highly perishable commodity could constitute a real danger of food-borne illness. The aim of present study is to assess the hygienic quality of 168 samples collected from twenty four points of sales located in six neighborhoods in Kenitra. The analysis of the microbiological quality of the samples shows that the percentage of non-compliance for the parameter Total Aerobic Mesophilic Flora is 35%, with the mean concentration 7.21 (log10 cfu/g). The respective percentages of non-compliance of the total and fecal coliforms are 68 and 75% with bacterial concentrations 6.69 (log10 cfu/g) and 6.42 (log10 cfu/g). This non-compliance is due to the presence of the germs of fecal contamination among the identified isolates. The four identified species showed following prevalence: Escherichia coli (67.9%), Klebsiella pneumonia (17, 9%), Pseudomonas sp. (14.1%) and Salmonella (0%).