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The meat is regarded as one of the main sources of food-borne diseases; its evaluation can constitute a valuable source of information that can be used in the design of the collective prophylaxis programs in public health. The purpose of this study consisted in evaluating the quality of two types of minced meat (frozen and fresh), 30 samples from each type were collected from butchers in warm season (May-June) in the region of western Algeria. The analyses of laboratories have focused on the total aerobic mesophilic flora (TAMF), total coliforms (TC), fecal (FC), spores of sulfite-reducing clostridia (SRC), Staphylococci (Stap) and salmonella. Psychrophilic bacteria were investigated at the frozen meat and yeast at the fresh meat. Expressed as log cfu/g of meat; the overall results were 4.88, 3.89, 3.08, 2.09 and 4.45 respectively for TAMF, TC, FC, SRC and Stap. The fresh minced meat appeared more contaminated than the frozen one but the difference is significant only for total mesophilic flora and total coliforms. Salmonella was isolated only in frozen minced

Hygienic Quality of Minced Meat Retailed in Western Algeria