Résumé:
This study evaluated the microbiological quality of eight flour samples (wheat, corn, rice,
and oat), both packaged and sold in bulk, collected from markets in the Guelma region. The
analysis focused on mesophilic aerobic bacteria, total and fecal coliforms, E. coli,
Staphylococcus aureus, yeast and molds, Bacillus cereus, Salmonella, and Shigella. Results
revealed the absence of major foodborne pathogens such as E. coli, Salmonella, Shigella, and
B. cereus. However, several samples particularly some packaged and bulk flours exceeded
acceptable microbiological limits for mesophilic flora and S. aureus. Oat flour showed the
highest fungal contamination, likely due to its higher fat and fiber content. Variations in
contamination levels were attributed to differences in raw material composition, hygienic
practices during processing, packaging conditions, and environmental exposure. Although
this study did not assess productions facilities or supply chains directly, the microbiological
noncompliance observed in market ready products underscores the need for improved post-
harvest handling, secure packaging, and regular microbiological monitoring. These findings
support the recommendation for broader implementation of food safety systems such as
Hazard Analysis and Critical Control points (HACCP) to enhance the microbial safety of
cereal-based products in traditional and small-scale market settings.
