EDP Sciences logo
Web of Conferences logo
Search
Menu
All issues Volume 319 (2021) E3S Web Conf., 319 (2021) 01044 References
Open Access
Issue
E3S Web Conf.
Volume 319, 2021
International Congress on Health Vigilance (VIGISAN 2021)
Article Number 01044
Number of page(s) 6
DOI https://doi.org/10.1051/e3sconf/202131901044
Published online 09 November 2021
  1. Agriculture du Maghreb, Revue professionnelle des filières fruits et légumes, céréalière, élevage, N° 89 Novembre 2015 p 12. (2015). [Google Scholar]
  2. FISA, Présentation du secteur avicole. Visiter le Mercredi 19 mai 2020. (2019). http://www.fisamaroc.org.ma/ [Google Scholar]
  3. A. El Allaoui, F. Rhazi Filali, N. Ameur, Bouchrif B. Contamination des élevages de dinde de chair par Salmonella spp. au Maroc : prévalence, antibiorésistances et facteurs de risque associés. Rev. Sci. Tech. Off. Int. Epiz., 2017, 36 (3), 935-946. (2017) [Google Scholar]
  4. M. Belomaria, Y. Aboussaleh, A.O.T. Ahami, O. Bouazza, M. Mahly, Y. Khayati. Evolution des toxiinfections alimentaires collectives dans la région du Gharb-Chrarda-BniHsein au Nord Ouest du Maroc. Antropo, 21, 79-84. (2010) www.didac.ehu.es/antropo [Google Scholar]
  5. A. S. M. Abuelnaga, K. A. E. H. Abd El-Razik, N. S. Ata, R. H. Hedia, E. A. E. Elgabry, M. M. H. Soliman, H. S. A. W. Marie. Bacteriological assessment and multiplex-PCR test for the detection of meat adulteration of different animal species. Food Science and Technology, (AHEAD). (2020). [Google Scholar]
  6. S. Hanyinza, K. Ndashe, R. L. Mfune, E. Chirwa, G. Mwanza, B. Phiri, B. Mumba, M. Mubanga, &, B. M. Hang’ombe. Bacteriological Quality of Beef and Hygiene Practices of Food Handlers in Butcheries in Kasama District, Zambia. medRxiv. (2020) https://doi.org/10.1101/2020.06.06.20124214; [Google Scholar]
  7. D. G. Ngai, A. K. Nyamache, O. Ombori. Prevalence and Antimicrobial Resistance Profiles of Salmonella Species and Escherichia coli Isolates from Poultry Feeds in Ruiru Sub-County, Kenya. (2020). [Google Scholar]
  8. A.M. Ahmed, T. Shimamoto. Isolation and molecular characterization of Salmonella enterica, Escherichia coli O157: H7 and Shigella spp. from meat anddairy products in Egypt. Int. J. Food Microbiol. 168, 57–62. (2014). [Google Scholar]
  9. H. Jaber, R. Ijoub, A. Zaher, M. Chakit, N. Rhaiem, B. Bourkhiss, M. Ouhssine. Microbiological Study of Turkey Meat Marketed in Kenitra (North-oust of Morocco). J Nutr Food Sci.2017, 7: 620. doi: 10.4172/2155-9600.1000620. (2017). [Google Scholar]
  10. NM 08.0.184, Dénombrement des micro-organismes par comptage des colonies obtenues à 30°C après ensemencement par la méthode spirale (2012). [Google Scholar]
  11. NM 08.0.127. Méthode horizontale pour la recherche et le dénombrement d’Escherichia coli présumés – Technique du nombre le plus probable (2012). [Google Scholar]
  12. A. Amara, M. Badoum, M. Faid, K. Bouzoubaa. Microbial contamination of poultry slaughtered in traditionl shops in Morocco Microbial Aliments Nutrition.12:323–327. (1994). [Google Scholar]
  13. N. Cohen, H. Ennaji, B. Bouchrif, M. Hassar . H. Karib. Comparative Study of Microbiological Quality of Raw Poultry Meat at Various Seasons and for Different Slaughtering Processes in Casablanca (Morocco) J Appl Poult Res (2007) 16 (4): 502–508. (2007). [Google Scholar]
  14. A. Chaiba, F. Rhazi Filali. Impact des opérations d’abattage dans les tueries traditionnelles sur la qualité bactériologique de la viande de volaille à Meknès (Maroc), TROPICULTURA, 2011, 29, 3, 161–167. (2011). [Google Scholar]
  15. C. T. Thanh Huong, N. T. H. Duong, N. T. T. Hien. Contamination of some bacteria isolated from chicken meat in retail markets in Hanoi and examination of the antibiotic resistance ability of Salmonella and E. coli strains isolated, J. Sci. Dev. 2009, 7 (Eng.Iss. 2): 181 – 186. (2009). [Google Scholar]
  16. E. A Abdellah, R. F. Fouzia, O. Bouchra. Prevalence and Antibiogram Study of Escherichia coli and Staphylococcus aureus in Turkey Meat in Morocco. Pharmaceut Anal Acta 4: 270. doi: 10.4172/2153-2435.1000270. (2013). [Google Scholar]
  17. C. Zhao, B. GE, J. D. Villena, R. Sulder, E. yeh, S. Zhao, D. G. White, D. Wagner, J. Meng. Prevalence of Campylobacter spp., Escherichia coli, and Salmonella serovars in retail chicken, turkey, pork and beef from Greater Washington, D.C, Area. Approximately Appl Microbiol, 67:5431–5436. (2001). [Google Scholar]
  18. N. Gupta, S. Gupta. Microbial Quality of chicken meat samples collected from Durg (C. G.). Journal of veterinary public health, 7: 79–81.43 (2009). [Google Scholar]
  19. I. R. Iroha, E. C. Ugbo, D. C. Ilang, A. E. Oji, T. E. Ayogu. Bacteria Contamination of raw meat sold in Abakaliki, Ebonyi State Nigeria. J. Pub. Health. Epidemiol., 3: 49–5317, (2011). [Google Scholar]
  20. P. Feng Escherichia coli. In : Labbé R.G., García S. (Eds.), Guide to foodborne pathogens. John Wiley and Sons : New York, 2001, 143–162. (2001). [Google Scholar]
  21. Cartier. P. (1990). Méthodologie de contrôle de la qualité hygiénique d’un avant de bovins. Viandes et Produits Carnés 11 : 215–216. (2001). [Google Scholar]
  22. A. Boudouika et K. GHIAT. Étude de la contamination bactérienne des viandes réfrigérées par les Pseudomonas de la flore psychrotrophe. Mémoire Master : république algérienne démocratique et populaire, ministère de l’enseignement supérieur et de la recherche scientifique, université des frères Mentouri Constantine faculté des sciences de la nature et de la vie. (2017). [Google Scholar]
  23. M. L. Hutchison, L. D. Walters, G. C. Mead, M. Howell, V. M. Allen. An assessment of sampling methods and microbiological hygiene indicators for process verification in poultry slaughterhouses. Journal of Food Protection 69:145–153. (2006). [CrossRef] [PubMed] [Google Scholar]
  24. Y. Ghafir, B. China, K. Dierick, L. De Zutter, Daube G. Hygiene Indicator Microorganisms for Selected Pathogens on Beef, Pork, and Poultry Meats in Belgium, Journal of Food Protection, Vol. 71, No. 1, 2008, Pages 35–45. (2008). [CrossRef] [PubMed] [Google Scholar]
  25. C. O. Gill, C. Landers. Effects of spray-cooling processes on the microbiological conditions of de contaminated beef carcasses. Journal of Food Protection 66:1247–1252. (2003). [CrossRef] [PubMed] [Google Scholar]
  26. C. F. A. Salifou, K. C. Boko, Y. E. Attakpa, R. Agossa, I. Ogbankota, S. Farougou, G. A Mensah, S. Salifou, A. Clinquart, A. K. I. Youssao. Evaluation de la qualité bactériologique de viande fraîche de bovins abattus aux abattoirs de CotonouPorto-Novo au cours de la chaîne de distribution Journal of Animal &Plant Sciences, 2013. Vol.17, Issue 2: 2567–2579. (2013). [Google Scholar]
  27. J. Pierre, Hygiène et propreté des surfaces en milieu agro-alimentaire : produits humides. Collection Guide pratiques. p 25. (1998). [Google Scholar]
  28. F. Van Immerseel, J. De Buck, F. Pasmans, G. Huyghebaert, F. Haesebrouck, R. Ducatelle. Clostridium perfringens in poultry: An emerging threat for animal and public health. Avian Pathology 33:537–549. (2004). [Google Scholar]
  29. M. Lindblad, H. Lindmark, S. T. Lambertz, R. Lindqvist. Microbiological baseline study of broiler chickens at Swedish slaughterhouses. Journal of Food Protection 69:2875–2882. (2006). [CrossRef] [PubMed] [Google Scholar]
  30. Q. Wen, B. A. McClane. Detection of enterotoxigenic Clostridium perfringens type A isolates in American retail foods. Appl. Environ. Microbiol. 70:2685–2691. (2004). [Google Scholar]
  31. M. Alvarez-Astroga, R. Capita, C. Alonse-Calleja, B. Moreno, M. del Camino Garcia Fernandez. Microbiological quality of retail chicken by products in Spain. Meat science 62:45–50. (2002.). [Google Scholar]
  32. J.K. Skeels. Staphylococcies. In Clanek (ed.). 10th edition Diseases of poultry. Mosby-wolf, London, UK (1997). [Google Scholar]
  33. B. Simonsen. Microbiological criteria for poultry products. PP: 221–249. In Mead G.C. (ed.), Processing of poultry. Elsevier Applied Science. (1989). [Google Scholar]
  34. R. Gorman, S. Bloomfield, C. C. Adley. A study of cross contamination of food borne pathogens in the domestic kitchen in the republic of Ireland. Int. J. of Food Microbiol. 76:143–150. (2002). [CrossRef] [Google Scholar]
  35. L. Q. Huong, R. Fries, P. Padungtod, T. T. Hanh, N. Kyule Moses, P. O. Baumann Maximilian, H. Zessin Karl. Prevalence of Salmonella in retail chicken meat in Hanoi, Vietnam. Annals of the New York Academy of Sciences, 1081, 257–261. (2006). [CrossRef] [PubMed] [Google Scholar]
  36. T. T. Phan, L. T. Khai, N. Ogasawara, N. T. Tam, A. T. Okatani, M. Akiba, H. Hayashidani. Contamination of Salmonella in retail meats and shrimps in the Mekong delta, Vietnam. J. Food Prot. 68:1077–1080. (2005). [Google Scholar]
  37. J. E. L. Corry, V. M. Allen, W. R. Hudson, M. F. Breslin, R. H. Davies. Sources of Salmonella on broiler carcasses during transportation and processing: Modes of contamination and methods of control. Journal of Applied Microbiology 92:424–432. (2002). [CrossRef] [PubMed] [Google Scholar]
  38. G. Rasschaert, K. Houf, C. Godard, C. Wildemauwe, M. Pastuszczak-Frak, L. De Zutter. Contamination of carcasses with Salmonella during poultry slaughter. Journal of Food Protection 71:146–152. 6. (2008). [CrossRef] [PubMed] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.