Recherches preliminaires sur la contamination des anchois en saumure par Clostridium perfringens.

The contamination of maturated anchovies by sulfite reducing anaerobes S.R.A.) is investigated. Samples are fishes from Roussillon coast caught in June 1981, maturated at 20 degree C according to the carne a carne method which gives filets and final intestin remaining after nobbing, total viscera of anchovies from the Bay of Biscay fished in march 1982, presalted during 12 h and maintained at -18 degree C during 5 days, solar salt. The numerations are made in SPS agar, 0 and 3% salt added, sowed with heated or not grinds. The mature anchovy is lightly acid and has a weak a sub(W) value. It is an intermediate moisture product in which bacteria sporule. The contamination has a gut origin. The tested microorganisms are Clostridium perfringens). They cannot make black colonies in an agar the salinity of which is of pre-salting. Technology may limit the S.R.A. level by sporulation. In actuality, sporescan be eliminated from the edible part of Engraulis encrasicholus.