Moroccan Journal of Agricultural and Veterinary Sciences

Vol. 9 No. 3 (2021): (Poultry farming - September 2021)
Health safety of poultry products

Egg sector in the city of Casablanca and egg products: Hygiene of production and marketing

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  • H. KARIB,
  • S. BOUZOUMA,
  • S. DAHANI
H. KARIB Unité d’Hygiène et Industrie des Denrées Alimentaires d’Origine Animale, Département de Pathologie et Santé Publique Vétérinaires, IAV Hassan II, Rabat, Maroc
S. BOUZOUMA Unité d’Hygiène et Industrie des Denrées Alimentaires d’Origine Animale, Département de Pathologie et Santé Publique Vétérinaires, IAV Hassan II, Rabat, Maroc
S. DAHANI Unité d’Hygiène et Industrie des Denrées Alimentaires d’Origine Animale, Département de Pathologie et Santé Publique Vétérinaires, IAV Hassan II, Rabat, Maroc

Published 2021-09-15

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Abstract

The aim of this work is to study the organization of the path of eggs for consumption and the egg products, and to characterize sanitary conditions in production and commercialisation of eggs and egg products.The study is based on investigations carried out in Casablanca region on different level of chain from production to commercialisation of eggs and the egg products. The results showed amultitude of commercialisation channels, with a total anarchy on the level of the market and points of sale. In this level, conditions of hygiene of the buildings, the equipment, the sale and storage, means of transport, hygiene of the personnel; amplify the risk of dissemination of the pathogenic agents. Such conditions cannot ensure an optimal quality of eggs. For salesmen, the major concern lies in the price of eggs, then the criteria of freshness, and the cleanliness of the shell are very neglected, which testifies to oneobvious lack in term of elementary knowledge and sensitizing to hygiene.On the level of supermarkets and conditioning centers; the building respects the three principles of hygiene and 100% of the places of sale and storage of eggs are well maintained, aired, and are in general under satisfactory conditions of hygiene. The personal state of health and clothing follows in generalthe standards required by the regulation.The processing industry of eggs in Morocco is currently at the stage of developement. Investigations carried out near a industry of egg product in Morocco, reveal a total control of hygiene quality and show that it adopts HACCP system in all processing steps.After having described the current state of hygiene of all the links of the path of eggs for consumption and egg products, as well as the failures which are inherent there; we made some propositions judged able to improve and active, consequently, the path towards a track of quality assurance and healthiness of the market product to the consumer.

Key word: Eggs and egg products, Hygiene, quality, production, commercialisation channels, Casablanca

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References