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| Campello, François; Colas, Anne. |
| 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... |
| Tipo: Text |
Palavras-chave: Languedoc Roussillon MED; France; Clostridium perfringens Infectious diseases Curing. |
| Ano: 1981 |
URL: http://archimer.ifremer.fr/doc/1981/publication-1897.pdf |
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