Microbiological Profile and Hygienic Quality of Foodstuffs Marketed in Collective Catering in Central Morocco

Table 2

Percentage of non-compliance for each food category by germ.

Food category	Germs
	Total germs (%)	Total coliform (%)	Fecal coliform (%)	S. aureus (%)	S.R.A. (%)	Yeast and mold (%)	Salmonella (%)
(1) Milk and milk derivatives	2.8	2.6	40.4	0.3	0	0	0.20
(2) Eggs and egg products	0	0	12.5	0	0	0	0
(3) Pastry and pastry creams	1.4	6.5	19.6	1.4	0	0	0
(4) Prepared dishes	2.0	4.9	13.1	0.4	0.1	0	0
(5) Vegetables and raw vegetables	2.4	11.8	34.4	1.2	0	0	0
(6) Meat and meat products	4.3	0	51.6	13.4	8.1	0.5	2.7
(7) Fish and fish products	0	0	0	0	0	0	0
(8) Seasoning sauces	0	28.6	10.7	0	0	0	0
(9) Juices and drinks	39.1	56.5	54.3	23.9	0	47.8	0

: within the food category.