title: [Acidity and microbial flora contaminating Senegalese reconstituted curdled milk produced on small scale].
abstract: The present study is carried out to appreciate the acidity, and survey the microbiological quality of reconstituted curdled milk (R.C.M.) obtained on small scale. For his, a total of 100 samples collected from Dakar's sellers were examined. The results show that: pH of R.C.M. is low and very variable: 4.17 +/- 0.30, titrable acidity is high: 152.6 +/- 26.5 degrees D, 5% of samples are contaminated by fecal coliforms and yielded counts of 20 germs/g, 19% of samples are polluted by Staphylococcus aureus to level equal to 10(2) germs/g or higher, yeasts and moulds are present in all samples, salmonella were absent. Saphylococcus aureus survival in curdled milk despite a dysgenesic acidity may be the result of very unhygienic conditions of preparation. Sellers and consumers must be encouraged to respect hygienic rules of preparation. It is the only way to prevent food poisoning.
authors.affiliation: E.I.S.M.V., Dakar, Sénégal.
authors.forename: M
authors.initials: M
authors.lastname: Seydi
authors.forename: M
authors.initials: M
authors.lastname: Ndiaye
mesh_terms: D000818:Animals; D005511:Food Handling; D006863:Hydrogen-Ion Concentration; D008892:Milk / Q000382:microbiology*; D012675:Senegal
vernacular_title: Acidité et flore microbienne de contamination du lait reconstitué caillé artisanal sénégalais.