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Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets.

Author(s) : REDDY N. R., ROMAN M. G., VILLANUEVA M., SOLOMON H. M., KAUTTER D. A., RHODEHAMEL E. J.

Type of article: Article

Summary

Shelf life and potential for toxin production by Clostridium botulinum type E in retail type packages of fresh catfish fillets in high-barrier film were investigated under selected atmospheres. Shelf life decreased with increase of storage temperature from 4 to 16 deg C. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and potassium values were not good indicators. Toxin development coincided with sensory spoilage at 16 deg C storage for fillets packaged in either atmosphere. At 4 deg C, none of the modified atmosphere-packaged fillets became toxic.

Details

  • Original title: Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets.
  • Record ID : 1998-2996
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 4
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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