| Titre : |
Les toxi-infections alimentaires collectives dans l’est algerien. |
| Type de document : |
texte imprimé |
| Auteurs : |
Abdelkrim Bouza, Auteur ; Fodhil Khelifa, Directeur de thèse |
| Editeur : |
Constantine : Université Mentouri Constantine |
| Année de publication : |
2009 |
| Importance : |
95 f. |
| Format : |
31 cm |
| Note générale : |
2 copies imprimées disponibles |
| Langues : |
Français (fre) |
| Catégories : |
Français - Anglais
Nutrition, Alimentation et Technologies Agro-Alimentaires
|
| Tags : |
Sciences Alimentaires et Nutrition: Alimentation, Nutrition et Santé Toxi-infections alimentaires collectives Est algérien |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
The following study relates to the collective food accidents raised in the Algerian east during last years. Parmis the cases listed on the level of the services pecialized such as the Regional Laboratory of the Scientific Police force of Constantine, the Laboratory of hygiene of the wilaya, the services of the Management of the Quality and the Repression of Frauds (DCP) and that of the services of hygiene and the prevention of the commune, only most characteristic have summers quoted in this work, in the form of observations thus bringing back the details on:
* Consumed menus and the various food accused in these circumstances. * Reports/ratios of first information of the accident. * Clinical signs observed. * Levies on the relieves of the meals. * Results of the bacteriological examinations and their interpretations. Thus the detailed study of the observations and the carried out epidemiologic survey, us made it possible to highlight in the accused food relieves, the responsible germ so that the doubt is raised on the origin of the stain in order to quickly be able to take prophylactic measurements necessary to put an end to these accidents and to avoid its renewal while recalling the existing legislation and putting forward the desirable measures or modifications at each stage or chain link which can be likely to influence the quality of food or the meals put at consumption. |
| Note de contenu : |
Annexes. |
| Diplôme : |
Post-graduation spécialisée |
| En ligne : |
../theses/agronomie/BOU5404.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
index.php?lvl=notice_display&id=5889 |
Les toxi-infections alimentaires collectives dans l’est algerien. [texte imprimé] / Abdelkrim Bouza, Auteur ; Fodhil Khelifa, Directeur de thèse . - Constantine : Université Mentouri Constantine, 2009 . - 95 f. ; 31 cm. 2 copies imprimées disponibles Langues : Français ( fre)
| Catégories : |
Français - Anglais
Nutrition, Alimentation et Technologies Agro-Alimentaires
|
| Tags : |
Sciences Alimentaires et Nutrition: Alimentation, Nutrition et Santé Toxi-infections alimentaires collectives Est algérien |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
The following study relates to the collective food accidents raised in the Algerian east during last years. Parmis the cases listed on the level of the services pecialized such as the Regional Laboratory of the Scientific Police force of Constantine, the Laboratory of hygiene of the wilaya, the services of the Management of the Quality and the Repression of Frauds (DCP) and that of the services of hygiene and the prevention of the commune, only most characteristic have summers quoted in this work, in the form of observations thus bringing back the details on:
* Consumed menus and the various food accused in these circumstances. * Reports/ratios of first information of the accident. * Clinical signs observed. * Levies on the relieves of the meals. * Results of the bacteriological examinations and their interpretations. Thus the detailed study of the observations and the carried out epidemiologic survey, us made it possible to highlight in the accused food relieves, the responsible germ so that the doubt is raised on the origin of the stain in order to quickly be able to take prophylactic measurements necessary to put an end to these accidents and to avoid its renewal while recalling the existing legislation and putting forward the desirable measures or modifications at each stage or chain link which can be likely to influence the quality of food or the meals put at consumption. |
| Note de contenu : |
Annexes. |
| Diplôme : |
Post-graduation spécialisée |
| En ligne : |
../theses/agronomie/BOU5404.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
index.php?lvl=notice_display&id=5889 |
|
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