Comparison of margin of safety between sensory spoilage and onset of Clostridium botulinum toxin development during storage of modified atmosphere (MA)-packaged fresh marine cod fillets with MA-packaged aquacultured fish fillets

The margin of safety between shelf-life (onset of sensory spoilage) and pot ential time to toxin production by Clostridium botulinum type E in retail t ype packages of fresh marine cod fillets packaged in high barrier film unde r selected atmospheres [100% air, a modified atmosphere (MA) containing 75% CO2:25% N-2, and vacuum] and stored under refrigeration (4C) and temperatu re-abuse conditions (8 and 16C) was investigated. Margin of safety data of MA-packaged marine cod fillets was also compared with MA-packaged aquacultu red tilapia, catfish, and salmon fillets. Sensory spoilage preceded onset o f toxin presence for the marine cod fillets packaged in any of the atmosphe res and storage temperatures tested. At BC, none of the marine cod fillets packaged in either atmosphere developed toxin, even 20 days after spoilage, as determined by sensory characteristics. During storage at refrigeration and mild (BC) temperature-abuse conditions MA-packaged marine cod showed a greater margin of safety compared to aquacultured tilapia, catfish, and sal mon packaged under the same atmospheres and conditions. Fat content appeare d to potentially influence the margin of safety in MA-packaged aquacultured fresh fish fillets during storage.