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Toxin Development by Clostridium botulinum in Modified Atmosphere‐Packaged Fresh Tilapia Fillets During Storage
Author(s) -
REDDY N.R.,
PARADIS A.,
ROMAN M.G.,
SOLOMON H.M.,
RHODEHAMEL E.J.
Publication year - 1996
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1996.tb13174.x
Subject(s) - food spoilage , food science , modified atmosphere , clostridium botulinum , vacuum packing , chemistry , tilapia , toxin , shelf life , microbiology and biotechnology , fish <actinopterygii> , biology , fishery , biochemistry , bacteria , genetics
Potential for toxin development by Clostridium botulinum type E was investigated in retail‐type packages of fresh tilapia fillets packaged in high barrier film under selected atmospheres [100% air, a modified atmosphere (MA) containing 75%CO 2 :25%N 2 , and vacuum] and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either MA, or vacuum. At 8°C, toxin development in fillets packaged in either of the atmospheres occurred 7‐23 days after sensory spoilage. At 4°C, none of MA‐packaged fillets became toxic until 10 days after onset of sensory spoilage. Toxin development did not precede sensory spoilage in any treatments or temperatures studied.