MICROBIOLOGICAL CHARACTERISTICS OF CAMEL MEAT RETAINED AND TREATED  ACCORDING TO DIFFERENT MODES

A BENAISSA; A OULD EL HADJ- KHELIL; A ADAMOU; B BABELHADJ

A BENAISSA Université Kasdi Merbah Ouargla. Laboratoire de protection des Ecosystèmes enZones arides et semi arides, Faculté des Sciences de la Nature et de la Vie, Algérie
A OULD EL HADJ- KHELIL Université Kasdi Merbah Ouargla. Laboratoire de protection des Ecosystèmes enZones arides et semi arides, Faculté des Sciences de la Nature et de la Vie, Algérie
A ADAMOU Université Kasdi Merbah Ouargla. Laboratoire de protection des Ecosystèmes enZones arides et semi arides, Faculté des Sciences de la Nature et de la Vie, Algérie
B BABELHADJ MICROBIOLOGICAL CHARACTERISTICS OF CAMEL MEAT RETAINED AND TREATED ACCORDING TO DIFFERENT MODES

Keywords: Meat, camel, refrigeration, citric acid, conservation, germs

Abstract

Fresh meat is the support for multiple microorganisms that will grow more or less abundantly as the method of conservation used. The application of cold is currently the best method of preservation, while having a certain number of disadvantages as the very short shelf life in the case of refrigeration and sensory and nutritional impact when applying freezing In order to put in evidencethe preservative effect of an organic acid often used in food industries and tolerated by national legislation, citric acid. The evaluation of the rate of microbial growth of certain bacteria contaminating camel meat kept under refrigeration was evaluated and previously treated with this acid has been studied. The samples were collected at the Ouargla slaughterhouse. The selected compartment for monitoring was the thigh(most demanded by consumers of the region). The obtained results of some germs reveal the absence of sulfito-reducing and Staphylococcus aureus. However we detected the presence of total mesophilic aerobic flora, yeasts, enterobacteria and fecal coliforms, the percentages were respectively 30.26%, 26.55%, 22.74% and 20.44%. The duration of cold preservation of this meat treated was nine days except for yeasts whose duration was seven days. The use of citric acid solutions at concentration spreading to the applied regulation seems prolong its conservation.