Nr. Reddy et al., TOXIN DEVELOPMENT BY CLOSTRIDIUM-BOTULINUM IN MODIFIED ATMOSPHERE-PACKAGED FRESH TILAPIA FILLETS DURING STORAGE, Journal of food science, 61(3), 1996, pp. 632-635
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.