http://depot.umc.edu.dz/handle/123456789/10100 2026-04-30T17:10:40Z 2026-04-30T17:10:40Z Becila, Abdelhakim Mekhancha, Djamel-Eddine http://depot.umc.edu.dz/handle/123456789/10120 2023-10-08T13:47:48Z 2009-04-19T00:00:00Z

Préventions des altérations et des contaminations microbiennes des aliments. Becila, Abdelhakim; Mekhancha, Djamel-Eddine The systems of medical safety of food of the developed countries and under development have problems without precedent. The food safety, whose microbiological quality of food is an essential component, represents a considerable stake. The present study was carried out with an aim to detect sources potential of microbial contamination of food during three last years in wilaya of Constantine by basing statistical data. Then to propose preventive strategies in order to avoid any contamination of the foodstuffs who will have a serious effect more or months on quality of the product and health of the consommer.and which would make it possible to guarantee healthy and nutritive food provisioning. This work comprises three parts: • A bibliographical synthesis divided into two parts in which evoking us the role of each agro-alimentary speaker of the chains and the behavior of the micro-organisms in food. • The second part comprise the method of collection of the data and interpretation of the situation of the microbial contaminations of food during years 2005-2006-2007 which have occurred on the level of the wilaya of Constantine to allow to prove the reality of the contaminations of food, to characterize the causes, to locate the most contaminated food, to identify the germs in causes and the modes of contamination of food by the 5M. • The third part recommends the preventive strategies which would make it possible to guarantee healthy food provisioning and a control of the medical safety of food. 90 f.

2009-04-19T00:00:00Z M’hatef, Mouna Mekhancha, Djamel-Eddine http://depot.umc.edu.dz/handle/123456789/10117 2023-09-10T08:37:03Z 2009-04-18T00:00:00Z

Enquête anthropologique sur la perception de la qualité des aliments par le consommateur algérien M’hatef, Mouna; Mekhancha, Djamel-Eddine The quality of food is a concept which exceeds the research of the greatest medical quality of the products, even if this dimension is fundamental and essential to any construction of a device of food quality. Thus, food quality implies at the same time aspects scientific, economic, cultural and social, that one is located on the local level, national, Community or international. Perception is defined as the process by a which individual chooses, organizes and interprets external data elements to build an image coherent of the world which surrounds it. The scientific approach of the risk as that of quality underwent similar evolutions during these last years. The authorities in charge of food control must better appreciate the role of science within the framework of the approach centered on the risks and make profitable the average scientists available to the centre of the international community. The sociological data acquisition can be done thanks to six great techniques we chose for this work two between them has to know: The questionnaire is a central tool in sociology, it makes it possible to collect great quantities of data which will be the object of automated treatments. The participating observation it consists in being integrated in a social group and sharing its life, in the most concrete way, for one period. One distinguishes two principal types from them of data: practices and representations. The limits of this work are obvious, would be only because of its exploratory descriptive character. By analyzing the various bonds which are created starting from the perception of the products by The consumer and the nature of the uncertainty which results from this, it arises that these mechanisms are likely to influence strongly the strategies as well producers as of the distributors of the foodstuffs. 71 f.

2009-04-18T00:00:00Z Bendjaballah, Sandra Yagoubi-Benatallah, L http://depot.umc.edu.dz/handle/123456789/10103 2025-05-13T07:19:58Z 2009-04-27T00:00:00Z

Etat des lieux de la restauration scolaire a Constantine et El Tarf (2007). Bendjaballah, Sandra; Yagoubi-Benatallah, L The objective of this work is to see the state of catering in two walleyes and know the rules and measures taken in the catering. This thesis is divided into two parts, one which is part of a tour places in six schools, three in Constantine and three in El Tarf and the second part is the theory for the regulations made in catering. It is clear that students still call on the meal or they prefer things that the establishment does not and at the same time the establishment prepares meals are based on budget and the number of students beneficiaries the canteen. 89 f.

2009-04-27T00:00:00Z