title: [Bacteriologic quality of the prepared dishes in cafeterias].
abstract: In this work, we reports results of bacteriologic analysis of 352 cooked meals (vegetables, meats, desserts). Although, 32% of analysed samples are bacteriologically good, 68% are contamined either by S.P.C but potentially dangerous either by pathogenic bacteria involved in food-born infections.
authors.affiliation: Laboratoire de Bactériologie Alimentaire, Institut Pasteur d'Algérie.
authors.forename: F
authors.initials: F
authors.lastname: Mouffok
authors.forename: E
authors.initials: E
authors.lastname: Lebres
authors.forename: B
authors.initials: B
authors.lastname: Makhlouf
mesh_terms: D000462:Algeria; D001419:Bacteria / Q000145:classification / Q000302:isolation & purification*; D005506:Food Contamination / Q000706:statistics & numerical data; D005511:Food Handling / Q000592:standards; D005516:Food Microbiology; D005658:Fungi / Q000302:isolation & purification*; D008460:Meat; D012147:Restaurants / Q000706:statistics & numerical data; D014675:Vegetables
vernacular_title: Qualite bactériologique des plats cuisinés en restauration collectivé.