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
Hauptverfasser: Arritt, F.M, Eifert, J.D, Jahncke, M.L, Pierson, M.D, Williams, R.C
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container_issue 5
container_start_page 1159
container_title Journal of food protection
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creator Arritt, F.M
Eifert, J.D
Jahncke, M.L
Pierson, M.D
Williams, R.C
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.
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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, &gt;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, &gt;10(7) CFU/g) not occurring during the tested storage period (i.e., &gt;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. 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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&amp;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, &gt;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, &gt;10(7) CFU/g) not occurring during the tested storage period (i.e., &gt;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. 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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 &amp; purification</topic><topic>carbon dioxide</topic><topic>Carbon Dioxide - analysis</topic><topic>Clostridium botulinum</topic><topic>Clostridium botulinum - growth &amp; 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. 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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, &gt;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, &gt;10(7) CFU/g) not occurring during the tested storage period (i.e., &gt;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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