*1Mennane, Z., 2Houlali, I., 3Charof, R., 1Abrini, J., and 1Elmtili, N.
1Food and Health Team, Laboratory of Biology and Health, Faculty of Science, Abdelmalek Essaidi University, P. O. Box 2121, Tetouan, Morocco
2Faculty of Science and Technology, Beni Mellal, Environment Laboratory, Morocco
3Laboratory of Medical Bacteriology, National Institute of Hygiene, Rabat, Morocco
Correspondence to: [email protected]; 212634564754
Background: Table olives are one of the most important vegetable canning products in Morocco, which is considered one of the world’s largest producing countries. Currently, many outlets prepare table olives by different methods that do not comply with standard hygiene practices. Hence, this research was conducted to assess the quality standard of these olives by evaluating their physico-chemical and microbiological properties. Continue reading “Hygiene quality of traditional and industrial table olives from markets in Rabat-Salé and Temara cities in Morocco”