Food hygiene assessment in catering establishments in Hay Hassani district-Casablanca
Abstract
Contaminated food is responsible for a significant amount of illnesses. In Morocco, it has become a worrying concern. Numerous awareness campaigns are conducted to warn the population against the risks of such scourge in ways that will prevent foodborne illness. Lawful commissions are in charge of examining and ensuring food safety in production and catering establishments, in addition to the assessment of food poisoning risks. The aim of this study is to evaluate the hygienic quality of food handling, preparation, and storage in catering establishments within Hay Hassani prefecture in Casablanca. During the period 2006-2012 a total of 1765 food samples were taken and examined for microbiological quality tests. As analyzed, 562 per 1765 samples are declared unhealthy for consumption. We note that some products were highly contaminated as compared to other products (p <0.001), specifically vegetable dishes, and meat dishes. In Hay Hassani district food is generally prepared and sold under unhygienic conditions, adequate corrective measures have been announced to improve hygienic practices.The Pan African Medical Journal 2016;24
Published
2016-10-04
Issue
Section
Articles
Brief summary of the agreement
Anyone is free:
· to copy, distribute, and display the work;
· to make derivative works;
· to make commercial use of the work;
Under the following conditions: Attribution
· the original author must be given credit;
· for any reuse or distribution, it must be made clear to others what the license terms of this work are;
· any of these conditions can be waived if the authors gives permission.
Statutory fair use and other rights are in no way affected by the above
