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Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere-packaged Fresh Catfish Fillets |
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| Authors: | N.R. REDDY M.G. ROMAN M. VILLANUEVA H.M. SOLOMON D.A. KAUTTER E.J. RHODEHAMEL |
| Affiliation: | Author Reddy is with the National Center for Food Safety &Technology, Food &Drug Administration, Division of Food Processing and Packaging, 6502 S. Archer Road, Summit-Argo, IL 60501. Author Roman is with Kraft Foods, Inc., Technology Center, 801 Waukegan Road, Glenview, IL 60025. Author Villanueva, formerly with Liquid Carbonic Industries Corporation, Technical Center, is now with Silliker Labs. Group, Inc. of Illinois, 1304 Halstead Street, Chicago Heights, IL 60411. Author Solomon is with the Food &Drug Administration, Division of Microbiological Studies, 200 C. Street, S. W., Washington, DC 20204. Author Rhodehamel is with the Food &Drug Administration, Division of HACCP Programs, 200 C. Street, S. W., Washington, DC 20204. Author Kautter, formerly with FDA, Div. of HACCP Programs, is deceased. |
| Abstract: | Shelf life (onset of sensory spoilage) 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 when stored under refrigeration and temperature-abuse conditions. Shelf life of fillets in all atmospheres decreased with increase of storage temperature from 4°C to 16°C. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and K-values were not good indicators of onset of sensory spoilage. Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either atmosphere. At 4°C, none of the MA-packaged fillets became toxic, even after 37 days of sensory spoilage. |
| Keywords: | modified atmospheres Clostridium botulinum catfish trimethylamine shelf life |