Octopus vulgaris Fishing Industry Staff Hands and Equipment Surfaces Microbiological Contamination Study


The contamination in the industries of treatment and transformation of halieutic products in particular the common octopus leads to an awareness of their impact on the quality of common octopus. Cleaning and disinfection are fundamental methods in the industry of treatment and conditioning of common octopus because they allow limiting contamination of 54 samples and 18 smears on the three studied technological stages: Reception, Plating, and Threshing. The rates obtained of the total aerobic mesophilic flora on the technological surfaces studied upstream is 0.175 colony-forming units per square centimeter which represents 97.9% and fecal coliforms are present in the order of 71%. These results show that the degree of efficiency is not satisfactory, the high rate of contamination by total aerobic mesophilic flora and fecal coliforms are due to the inefficiency of the cleaning and disinfection protocols used. On the other hand, the results obtained by the Total Aerobic Mesophilic Flora and fecal coliforms downstream which are respectively 2.3.104 colony- forming units per square centimeter representing 38.6% and 3.9.104 colony-forming units per square centimeter which represents 0.08%, these results reveal that the degree of effectiveness is satisfactory because the values are lower than the standards established by the committee of microbial contamination of surfaces of the laboratory section “committee of microbial contamination of surfaces of the laboratory ”.

The equipment for processing and packaging of food products are likely to be the source of bio-contamination of certain microorganisms that are attached to Listeria monocytogenes.The safety of food is currently a major concern, not only of all those who assume, at different levels, responsibilities in public health, but also consumers who make it one of the important criteria of their choice of purchase. If the microbiological risk often appears in the public as the most worrying microbiologists and hygienists agree that it is the microbiological contamination that remains the most difficult to control today. Operators of the fishing industry sector are careful to ensure the microbiological quality of food delivered to the consumer because the error is intolerable in this area.Operators in the fish industry sector are obliged to implement a quality approach based on the principles of hygiene and quality control throughout the production process of common octopus. The effectiveness of the cleaning depends on the training and commitment of the staff, both those who work on the production lines and those who are responsible for the cleaning process itself. In a well-managed company, sufficient time is essential to ensure complete and effective cleaning, and the entire process is properly documented, using appropriate checklists and is specially trained, which ensures maximum efficiency.The method of cleaning and disinfection has been applied empirically for a long time, currently, the problem of hygiene in the fishing industries is very closely related to the ineffectiveness of method cleaning and disinfection implemented). The HACCP approach (Hazard Analysis for Control Critical Point), is systematic, structured, and rationale for the control of hygiene (control of microbiological hazards to ensure quality and well adapted to the control of critical points. The advantage of cleaning and disinfection in the practice of HACCP is not to demonstrate. The objective of this study is to develop objective and efficient analytical tools to characterize the germs likely to contaminate the surfaces of equipment and the hands of staff and to assess the progress made in the fishing industry in the field of quality policy and sanitary safety of products through the approach of cleaning and disinfection.