Bacteriological Quality of Citrus Fruits (Morocco)

In our research, we studied the bacteriological quality of citrus fruits. Thus, the bacterial microflora associated with citrus fruit is quite varied and diverse. It is usually a saprophyte flora easily be destroyed by moist heat. This plant belongs to the family Enterobacteriaceae, Vibrionaceae, Pseudomonadaceae, Micrococcaceae and Bacilaceae. This contamination is often untreated manure, organic fertilizer from a bad composting, irrigation water not clean. The hands of workers who come into contact with fruit are also a potential source of contamination across the production system of the juice, ie at all these stages: growing, harvesting, processing, packaging and transportation. This contamination is usually faecal origin toilet (hands of workers contaminated by fecal matter). The presence of E. Coli and Streptococcus feacalis is evidence of such contamination. Indeed, the presence of these bacteria indicates that other pathogens present in the feces of sick individuals or healthy carriers may be present (Salmonella, Vibrio, Clostridia...) what constitutes a risk of contamination of the entire production. Among the most dangerous pathogens that can be seen quite often on the fruit, quoting E. coli O157: H7, Salmonella spp.... Colereae Vibrio, which are Gram negative, the wall, composed of lipopolysaccharide (LPS), is an endotoxin. The ingestion of endotoxin causes a water leak at the level of the enterocytes (cells of the intestine) and consequently dehydration of the individual addict.