Aberkane, Meriem2024-11-282024-11-282022http://dspace.univ-oeb.dz:4000/handle/123456789/20925This course handout, prepared for third-year students in Microbiology, offers essential theoretical and practical knowledge about microbiological control techniques, with a particular focus on quality control as per Algerian and international standards. The material is designed to be accessible, covering foundational concepts such as hygiene and technological quality components, control policies, and the preparation and handling of samples. In addition, the document delves into classical microbiological counting techniques, including microscopic examination, solid and liquid media, and rapid detection methods. Further sections explore phenetic identification, including the use of cultural, morphological, biochemical, physiological, immunological, and molecular characteristics to identify microorganisms. Additional focus is given to controlling raw materials, sourdoughs, manufacturing, cleaning, disinfection, and finished products in the context of microbiological quality control.enMicrobiological Control; Quality Control; Hygiene and Technological Components; Microbial Counting Techniques; Rapid Detection Methods; Identification; Microorganisms; Raw Material Control ; Disinfection ; Quality Standards Other