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

摘要

The margin of safety between shelf-life (onset of sensory spoilage) and potential time to toxin production by Clostridium botulinum type E in retail type packages of fresh marine cod fillets packaged in high barrier film under selected atmospheres [100% air, a modified atmosphere (MA) containing 75% CO_2:25% iV,, and vacuum] and stored under refrigeration (4C) and temperature-abuse conditions (8 and 16C) was investigated. Margin of safety data of M,,t-packaged marine cod fillets was also compared with MA-packaged aquacultured tilapia, catfish, and salmon fillets. Sensory spoilage preceded onset of toxin presence for the marine cod fillets packaged in any of the atmospheres and storage temperatures tested. At 4C, 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 (8C) temperature-abuse conditions, MA-packaged marine cod showed a greater margin of safety compared to aquacultured tilapia, catfish, and salmon packaged under the same atmospheres and conditions. Fat content appeared to potentially influence the margin of safety in MA-packaged aquacultured fresh fish fillets during storage.