SHELF-LIFE AND CLOSTRIDIUM-BOTULINUM TOXIN DEVELOPMENT DURING STORAGEOF MODIFIED ATMOSPHERE PACKAGED FRESH CATFISH FILLETS

Shelf life (onset of sensory spoilage) and potential for toxin product ion by Clostridium botulinum type E in retail type packages of fresh c atfish fillets in high barrier film were investigated under selected a tmospheres when stored under refrigeration and temperature-abuse condi tions. Shelf life of fillets in all atmospheres decreased with increas e of storage temperature from 4 degrees C to 16 degrees C. Trimethylam ine content associated with onset of spoilage was different for each s torage temperature and atmosphere. Surface pH and K-values were not go od indicators of onset of sensory spoilage. Toxin development coincide d with sensory spoilage at 16 degrees C storage for fillets packaged i n either atmosphere. At 4 degrees C, none of the MA-packaged fillets b ecame toxic, even after 37 days of sensory spoilage.