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Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets during storage.

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

Type of article: Article

Summary

Potential for toxin development was investigated in fresh tilapia fillets packaged in high barrier film under selected atmospheres (100% air, a modified atmosphere containing 75% CO2, 25% N2 and vacuum). Toxin development coincided with sensory spoilage at 16 deg C storage for fillets packaged in either modified atmosphere, or vacuum. At 8 deg C, toxin development in fillets packaged in either of the atmospheres occured 7-23 days after sensory spoilage. At 4 deg C, none of modified atmosphere packaged fillets became toxic until 10 days after onset of sensory spoilage. Toxin development did not precede sensory spoilage in any treatments or temperatures studied.

Details

  • Original title: Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets during storage.
  • Record ID : 1997-1667
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 61 - n. 3
  • Publication date: 1996/05
  • Document available for consultation in the library of the IIR headquarters only.

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