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Bacteriological Quality Of The Water Used In Food-processing Industries In The North Of Morocco

Congress: 2015
FST Tanger1, Institut Pasteur du Maroc Tanger2

Keyword(s): Sub-theme 6: Links with the energy, food and environmental sectors,

Corresponding authors: Haijoubi E.: FST Tanger,, 00212671175750 /Benyahya F. Institut Pasteur du Maroc Tanger,, 00212651304916


Water is used in a essential way during all the process of the industrializing of foodstuffs. It can be water public, well water, spring water or sea water. The food industries of the North of Morocco use various sources of waters but the water public and the well water are the main sources. This water can turn out the main source of the possible contaminations of food. So, the food-processing industry has to take all the possible measures to guarantee the healthiness of the water. The aim of our study is to estimate the bacteriological quality of the water used by food-processing industries, to identify the various germs responsible for the pollution of these waters and to define the main causes of this pollution.

Materials and Methods:

Samples of water taken in faucets or wells are analyzed for the search for the indicator germs of the pollution (CT, CF, E, MOR, anaerobic sulfito-reducing) and pathogenic germs (Salmonellas, Staphylococci, Pseudomonas aeruginosa). The technique of filtration and the incorporation were used to enumerate the bacteria.

Results and discussion:

The results showed that public waters are good quality bacteriological. Whereas, 40 % of waters of well are unsatisfactory. The non-compliance is due to the indicators of pollution CT, CF, E and MOR. Pathogenic germs, in particular Salmonellas, are absent in waters of all the analyzed wells.

Conclusion :

The pollution of these wells is generally bound to the failure to respect the hygienic conditions. The bacteriological quality of waters of these wells can be improved by an adequate protection.


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2011 IWRA - International Water Resources Association - - Admin