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Growth of Clostridium perfringens in fish fillets packaged with a controlled carbon dioxide atmosphere at abuse temperatures.

Author(s) : KIMURA B., KURODA S., MURAKAMI M., FUJII T.

Type of article: Article

Summary

Growth of Clostridium perfringens was investigated in different conditions of temperature and modified atmosphere packaging in fish fillets of jack mackerel. These experiences show that, after inoculation, a 24-hour stage at a temperature of 5 deg C involves an inhibition of subsequent growth of C. perfringens, even at 30 deg C. Influence of packaging is particularly studied. Recommendations are given.

Details

  • Original title: Growth of Clostridium perfringens in fish fillets packaged with a controlled carbon dioxide atmosphere at abuse temperatures.
  • Record ID : 1997-1656
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 7
  • Publication date: 1996/07
  • Document available for consultation in the library of the IIR headquarters only.

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