Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Fillets (Paralichthys dentatus)
Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There is considerable commercial interest in marketing VAC and MAP refrigerated (never frozen) raw fish fi...
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Veröffentlicht in: | Journal of food protection 2007-05, Vol.70 (5), p.1159-1164 |
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description | Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There is considerable commercial interest in marketing VAC and MAP refrigerated (never frozen) raw fish fillets. The objective of this study was to determine if Clostridium botulinum toxin development precedes microbiological spoilage in raw, refrigerated flounder fillets. Aquacultured flounder (Paralichthys dentatus) individual fish fillets either were packed with a film having an oxygen transmission rate (OTR) of 3,000 cm3 m(-2) 24 h(-1) at 22.8 degrees C or were vacuum packaged or packaged under 100% CO2 with a film having an OTR of 7.8 cm3 m(-2) 24 h(-1) at 21.1 degrees C and were stored at 4 and 10 degrees C. Samples were analyzed by aerobic plate count (APC) for spoilage and qualitatively for botulinum toxin with a mouse bioassay. The results demonstrate that flounder fillets (4 degrees C) packaged with a film having an OTR of 3,000 were microbiologically spoiled (APC, >10(7) CFU/g) on day 15, but there was no toxin formation, even after 35 days of storage. However, at 10 degrees C, toxin production occurred (day 8), but it was after microbial spoilage and absolute sensory rejection (day 5). Vacuum-packaged fillets and 100% CO2 fillets (4 degrees C) packaged with a film having an OTR of 7.8 were toxic on days 20 and 25, respectively, with microbial spoilage (APC, >10(7) CFU/g) not occurring during the tested storage period (i.e., >35 days). At 10 degrees C, in vacuum-packaged flounder, toxin formation coincided with microbiological spoilage (days 8 to 9). In the 100% CO2-packaged fillets, toxin formation occurred on day 9, with microbial spoilage occurring on day 15. This study indicates that films with an OTR of 3,000 can be used for refrigerated fish fillets and still maintain the safety of the product. |
doi_str_mv | 10.4315/0362-028X-70.5.1159 |
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There is considerable commercial interest in marketing VAC and MAP refrigerated (never frozen) raw fish fillets. The objective of this study was to determine if Clostridium botulinum toxin development precedes microbiological spoilage in raw, refrigerated flounder fillets. Aquacultured flounder (Paralichthys dentatus) individual fish fillets either were packed with a film having an oxygen transmission rate (OTR) of 3,000 cm3 m(-2) 24 h(-1) at 22.8 degrees C or were vacuum packaged or packaged under 100% CO2 with a film having an OTR of 7.8 cm3 m(-2) 24 h(-1) at 21.1 degrees C and were stored at 4 and 10 degrees C. Samples were analyzed by aerobic plate count (APC) for spoilage and qualitatively for botulinum toxin with a mouse bioassay. The results demonstrate that flounder fillets (4 degrees C) packaged with a film having an OTR of 3,000 were microbiologically spoiled (APC, >10(7) CFU/g) on day 15, but there was no toxin formation, even after 35 days of storage. However, at 10 degrees C, toxin production occurred (day 8), but it was after microbial spoilage and absolute sensory rejection (day 5). Vacuum-packaged fillets and 100% CO2 fillets (4 degrees C) packaged with a film having an OTR of 7.8 were toxic on days 20 and 25, respectively, with microbial spoilage (APC, >10(7) CFU/g) not occurring during the tested storage period (i.e., >35 days). At 10 degrees C, in vacuum-packaged flounder, toxin formation coincided with microbiological spoilage (days 8 to 9). In the 100% CO2-packaged fillets, toxin formation occurred on day 9, with microbial spoilage occurring on day 15. This study indicates that films with an OTR of 3,000 can be used for refrigerated fish fillets and still maintain the safety of the product.</description><identifier>ISSN: 0362-028X</identifier><identifier>EISSN: 1944-9097</identifier><identifier>DOI: 10.4315/0362-028X-70.5.1159</identifier><identifier>PMID: 17536674</identifier><identifier>CODEN: JFPRDR</identifier><language>eng</language><publisher>Des Moines, IA: International Association of Milk, Food and Environmental Sanitarians</publisher><subject>Animals ; bacterial contamination ; Biological and medical sciences ; botulinum toxin ; Botulinum Toxins - biosynthesis ; Botulinum Toxins - isolation & purification ; carbon dioxide ; Carbon Dioxide - analysis ; Clostridium botulinum ; Clostridium botulinum - growth & development ; Clostridium botulinum - metabolism ; Consumer Product Safety ; flounder ; Flounder - microbiology ; food contamination ; Food Contamination - analysis ; Food industries ; Food Microbiology ; food packaging ; Food Packaging - methods ; food pathogens ; Food Preservation - methods ; food spoilage ; food storage ; Fundamental and applied biological sciences. Psychology ; General aspects ; Handling, storage, packaging, transport ; Humans ; modified atmosphere packaging ; oxygen ; Oxygen - analysis ; Paralichthys dentatus ; raw fish ; refrigeration ; Seafood - microbiology ; seafoods ; shelf life ; storage time ; Temperature ; Time Factors ; Vacuum ; vacuum packaging</subject><ispartof>Journal of food protection, 2007-05, Vol.70 (5), p.1159-1164</ispartof><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c433t-e8bb5220b1d4de33bd1376a11423c7adcf299cd58a277f178cc4146eec54c72c3</citedby><cites>FETCH-LOGICAL-c433t-e8bb5220b1d4de33bd1376a11423c7adcf299cd58a277f178cc4146eec54c72c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>315,781,785,27926,27927</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18747014$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/17536674$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Arritt, F.M</creatorcontrib><creatorcontrib>Eifert, J.D</creatorcontrib><creatorcontrib>Jahncke, M.L</creatorcontrib><creatorcontrib>Pierson, M.D</creatorcontrib><creatorcontrib>Williams, R.C</creatorcontrib><title>Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Fillets (Paralichthys dentatus)</title><title>Journal of food protection</title><addtitle>J Food Prot</addtitle><description>Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There is considerable commercial interest in marketing VAC and MAP refrigerated (never frozen) raw fish fillets. The objective of this study was to determine if Clostridium botulinum toxin development precedes microbiological spoilage in raw, refrigerated flounder fillets. Aquacultured flounder (Paralichthys dentatus) individual fish fillets either were packed with a film having an oxygen transmission rate (OTR) of 3,000 cm3 m(-2) 24 h(-1) at 22.8 degrees C or were vacuum packaged or packaged under 100% CO2 with a film having an OTR of 7.8 cm3 m(-2) 24 h(-1) at 21.1 degrees C and were stored at 4 and 10 degrees C. Samples were analyzed by aerobic plate count (APC) for spoilage and qualitatively for botulinum toxin with a mouse bioassay. The results demonstrate that flounder fillets (4 degrees C) packaged with a film having an OTR of 3,000 were microbiologically spoiled (APC, >10(7) CFU/g) on day 15, but there was no toxin formation, even after 35 days of storage. However, at 10 degrees C, toxin production occurred (day 8), but it was after microbial spoilage and absolute sensory rejection (day 5). Vacuum-packaged fillets and 100% CO2 fillets (4 degrees C) packaged with a film having an OTR of 7.8 were toxic on days 20 and 25, respectively, with microbial spoilage (APC, >10(7) CFU/g) not occurring during the tested storage period (i.e., >35 days). At 10 degrees C, in vacuum-packaged flounder, toxin formation coincided with microbiological spoilage (days 8 to 9). In the 100% CO2-packaged fillets, toxin formation occurred on day 9, with microbial spoilage occurring on day 15. This study indicates that films with an OTR of 3,000 can be used for refrigerated fish fillets and still maintain the safety of the product.</description><subject>Animals</subject><subject>bacterial contamination</subject><subject>Biological and medical sciences</subject><subject>botulinum toxin</subject><subject>Botulinum Toxins - biosynthesis</subject><subject>Botulinum Toxins - isolation & purification</subject><subject>carbon dioxide</subject><subject>Carbon Dioxide - analysis</subject><subject>Clostridium botulinum</subject><subject>Clostridium botulinum - growth & development</subject><subject>Clostridium botulinum - metabolism</subject><subject>Consumer Product Safety</subject><subject>flounder</subject><subject>Flounder - microbiology</subject><subject>food contamination</subject><subject>Food Contamination - analysis</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food packaging</subject><subject>Food Packaging - methods</subject><subject>food pathogens</subject><subject>Food Preservation - methods</subject><subject>food spoilage</subject><subject>food storage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Handling, storage, packaging, transport</subject><subject>Humans</subject><subject>modified atmosphere packaging</subject><subject>oxygen</subject><subject>Oxygen - analysis</subject><subject>Paralichthys dentatus</subject><subject>raw fish</subject><subject>refrigeration</subject><subject>Seafood - microbiology</subject><subject>seafoods</subject><subject>shelf life</subject><subject>storage time</subject><subject>Temperature</subject><subject>Time Factors</subject><subject>Vacuum</subject><subject>vacuum packaging</subject><issn>0362-028X</issn><issn>1944-9097</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNpF0d1qFDEUB_Agit1Wn0DQ3FT0YtZ8zWRyuSytChUX24J3IZNkdqOZyTYf2H0U39YZdrFXOYTfOQfOH4A3GC0ZxfUnRBtSIdL-rDha1kuMa_EMLLBgrBJI8Odg8V-cgfOUfiGEiCDNS3CGeU2bhrMF-HvV91bnBEMPvwXjemcNXOUhpP3ORgs3Sv9WWzduYRjhXXh0I9zEYIrObvroDnDtQ8rRGVcG2IVcvBunamI_1B-4eihKF59LnKbelmGwEV77UEYzF857O23-sFFRead3eXdI0Ngxq1zSx1fgRa98sq9P7wW4v766W3-pbr5__rpe3VSaUZor23ZdTQjqsGHGUtoZTHmjMGaEaq6M7okQ2tStIpz3mLdaM8waa3XNNCeaXoD3x7n7GB6KTVkOLmnrvRptKEliIahoOZ0gPUIdQ0rR9nIf3aDiQWIk50TkfG8531tyJGs5JzJ1vT2NL91gzVPPKYIJXJ6ASlr5PqpRu_TkWs44wrN7d3S9ClJt42TubwnCFCHeYtLW9B_sAqBO</recordid><startdate>20070501</startdate><enddate>20070501</enddate><creator>Arritt, F.M</creator><creator>Eifert, J.D</creator><creator>Jahncke, M.L</creator><creator>Pierson, M.D</creator><creator>Williams, R.C</creator><general>International Association of Milk, Food and Environmental Sanitarians</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7T2</scope><scope>7T7</scope><scope>7U2</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F1W</scope><scope>FR3</scope><scope>H95</scope><scope>H97</scope><scope>L.G</scope><scope>P64</scope></search><sort><creationdate>20070501</creationdate><title>Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Fillets (Paralichthys dentatus)</title><author>Arritt, F.M ; Eifert, J.D ; Jahncke, M.L ; Pierson, M.D ; Williams, R.C</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c433t-e8bb5220b1d4de33bd1376a11423c7adcf299cd58a277f178cc4146eec54c72c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>Animals</topic><topic>bacterial contamination</topic><topic>Biological and medical sciences</topic><topic>botulinum toxin</topic><topic>Botulinum Toxins - biosynthesis</topic><topic>Botulinum Toxins - isolation & purification</topic><topic>carbon dioxide</topic><topic>Carbon Dioxide - analysis</topic><topic>Clostridium botulinum</topic><topic>Clostridium botulinum - growth & development</topic><topic>Clostridium botulinum - metabolism</topic><topic>Consumer Product Safety</topic><topic>flounder</topic><topic>Flounder - microbiology</topic><topic>food contamination</topic><topic>Food Contamination - analysis</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food packaging</topic><topic>Food Packaging - methods</topic><topic>food pathogens</topic><topic>Food Preservation - methods</topic><topic>food spoilage</topic><topic>food storage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Handling, storage, packaging, transport</topic><topic>Humans</topic><topic>modified atmosphere packaging</topic><topic>oxygen</topic><topic>Oxygen - analysis</topic><topic>Paralichthys dentatus</topic><topic>raw fish</topic><topic>refrigeration</topic><topic>Seafood - microbiology</topic><topic>seafoods</topic><topic>shelf life</topic><topic>storage time</topic><topic>Temperature</topic><topic>Time Factors</topic><topic>Vacuum</topic><topic>vacuum packaging</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Arritt, F.M</creatorcontrib><creatorcontrib>Eifert, J.D</creatorcontrib><creatorcontrib>Jahncke, M.L</creatorcontrib><creatorcontrib>Pierson, M.D</creatorcontrib><creatorcontrib>Williams, R.C</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Safety Science and Risk</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ASFA: Aquatic Sciences and Fisheries Abstracts</collection><collection>Engineering Research Database</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 1: Biological Sciences & Living Resources</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) 3: Aquatic Pollution & Environmental Quality</collection><collection>Aquatic Science & Fisheries Abstracts (ASFA) Professional</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of food protection</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Arritt, F.M</au><au>Eifert, J.D</au><au>Jahncke, M.L</au><au>Pierson, M.D</au><au>Williams, R.C</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Fillets (Paralichthys dentatus)</atitle><jtitle>Journal of food protection</jtitle><addtitle>J Food Prot</addtitle><date>2007-05-01</date><risdate>2007</risdate><volume>70</volume><issue>5</issue><spage>1159</spage><epage>1164</epage><pages>1159-1164</pages><issn>0362-028X</issn><eissn>1944-9097</eissn><coden>JFPRDR</coden><abstract>Packaging fishery products under vacuum atmosphere packaging (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend the shelf life of raw, refrigerated fish products. There is considerable commercial interest in marketing VAC and MAP refrigerated (never frozen) raw fish fillets. The objective of this study was to determine if Clostridium botulinum toxin development precedes microbiological spoilage in raw, refrigerated flounder fillets. Aquacultured flounder (Paralichthys dentatus) individual fish fillets either were packed with a film having an oxygen transmission rate (OTR) of 3,000 cm3 m(-2) 24 h(-1) at 22.8 degrees C or were vacuum packaged or packaged under 100% CO2 with a film having an OTR of 7.8 cm3 m(-2) 24 h(-1) at 21.1 degrees C and were stored at 4 and 10 degrees C. Samples were analyzed by aerobic plate count (APC) for spoilage and qualitatively for botulinum toxin with a mouse bioassay. The results demonstrate that flounder fillets (4 degrees C) packaged with a film having an OTR of 3,000 were microbiologically spoiled (APC, >10(7) CFU/g) on day 15, but there was no toxin formation, even after 35 days of storage. However, at 10 degrees C, toxin production occurred (day 8), but it was after microbial spoilage and absolute sensory rejection (day 5). Vacuum-packaged fillets and 100% CO2 fillets (4 degrees C) packaged with a film having an OTR of 7.8 were toxic on days 20 and 25, respectively, with microbial spoilage (APC, >10(7) CFU/g) not occurring during the tested storage period (i.e., >35 days). At 10 degrees C, in vacuum-packaged flounder, toxin formation coincided with microbiological spoilage (days 8 to 9). In the 100% CO2-packaged fillets, toxin formation occurred on day 9, with microbial spoilage occurring on day 15. This study indicates that films with an OTR of 3,000 can be used for refrigerated fish fillets and still maintain the safety of the product.</abstract><cop>Des Moines, IA</cop><pub>International Association of Milk, Food and Environmental Sanitarians</pub><pmid>17536674</pmid><doi>10.4315/0362-028X-70.5.1159</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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subjects | Animals bacterial contamination Biological and medical sciences botulinum toxin Botulinum Toxins - biosynthesis Botulinum Toxins - isolation & purification carbon dioxide Carbon Dioxide - analysis Clostridium botulinum Clostridium botulinum - growth & development Clostridium botulinum - metabolism Consumer Product Safety flounder Flounder - microbiology food contamination Food Contamination - analysis Food industries Food Microbiology food packaging Food Packaging - methods food pathogens Food Preservation - methods food spoilage food storage Fundamental and applied biological sciences. Psychology General aspects Handling, storage, packaging, transport Humans modified atmosphere packaging oxygen Oxygen - analysis Paralichthys dentatus raw fish refrigeration Seafood - microbiology seafoods shelf life storage time Temperature Time Factors Vacuum vacuum packaging |
title | Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Summer Flounder Fillets (Paralichthys dentatus) |
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