TOXIN DEVELOPMENT BY CLOSTRIDIUM-BOTULINUM IN MODIFIED ATMOSPHERE-PACKAGED FRESH TILAPIA FILLETS DURING STORAGE

Potential for toxin development by Clostridium botulinum type E was in vestigated in retail-type packages of fresh tilapia fillets packaged i n high barrier film under selected atmospheres [100% air, a modified a tmosphere (MA) containing 75%CO2:25%N-2, and vacuum] and stored under refrigeration (4 degrees C) and abuse temperatures (8 and 16 degrees C ). Toxin development coincided with sensory spoilage at 16 degrees C s torage for fillets packaged in either MA, or vacuum. At 8 degrees C, t oxin development in fillets packaged in either of the atmospheres occu rred 7-23 days after sensory spoilage. At 4 degrees C, none of MA-pack aged fillets became toxic until 10 days after onset of sensory spoilag e. Toxin development did not precede sensory spoilage in any treatment s or temperatures studied.