Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus)

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dc.contributor.authorArritt, Fletcher M.en
dc.contributor.authorEifert, Joseph D.en
dc.contributor.authorJahncke, Michael L.en
dc.contributor.authorPierson, Merle D.en
dc.contributor.authorWilliams, Robert C.en
dc.contributor.departmentVirginia Cooperative Extension (VCE)en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2016-11-29T14:20:27Zen
dc.date.available2016-11-29T14:20:27Zen
dc.date.issued2007-05-01en
dc.description.abstractPackaging 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 cm<sup>3</sup> m<sup>-2</sup> 24 h<sup>-1</sup> at 22.8°C or were vacuum packaged or packaged under 100% CO<sub>2</sub> with a film having an OTR of 7.8 cm<sup>3</sup> m<sup>-2</sup> 24 h<sup>-1</sup> at 21.1°C and were stored at 4 and 10°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°C) packaged with a film having an OTR of 3,000 were microbiologically spoiled (APC, >10<sup>7</sup> CFU/g) on day 15, but there was no toxin formation, even after 35 days of storage. However, at 10°C, toxin production occurred (day 8), but it was after microbial spoilage and absolute sensory rejection (day 5). Vacuum-packaged fillets and 100% CO<sup>2</sup> fillets (4°C) packaged with a film having an OTR of 7.8 were toxic on days 20 and 25, respectively, with microbial spoilage (APC, >10<sup>7</sup> CFU/g) not occurring during the tested storage period (i.e., >35 days). At 10°C, in vacuum-packaged flounder, toxin formation coincided with microbiological spoilage (days 8 to 9). In the 100% CO<sub>2</sub>-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.en
dc.description.versionPublished versionen
dc.format.extent1159 - 1164 (6) page(s)en
dc.format.mimetypeapplication/pdfen
dc.identifier.issn0362-028Xen
dc.identifier.issue5en
dc.identifier.urihttp://hdl.handle.net/10919/73522en
dc.identifier.volume70en
dc.language.isoenen
dc.publisherInt Assoc Food Protectionen
dc.relation.urihttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000246244100014&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=930d57c9ac61a043676db62af60056c1en
dc.rightsIn Copyrighten
dc.rights.urihttp://rightsstatements.org/vocab/InC/1.0/en
dc.subjectBiotechnology & Applied Microbiologyen
dc.subjectFood BIOTECHNOLOGY & APPLIED MICROBIOLOGYen
dc.subjectFOOD NONPROTEOLYTIC TYPE-Ben
dc.subjectSHELF-LIFEen
dc.subjectSALMON FILLETSen
dc.subjectREFRIGERATED FOODSen
dc.subjectRAINBOW-TROUTen
dc.subjectFISH FILLETSen
dc.subjectSTORAGEen
dc.subjectGROWTHen
dc.subjectVACUUMen
dc.subjectSAFETYen
dc.titleEffects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus)en
dc.title.serialJournal of Food Protectionen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
pubs.organisational-group/Virginia Techen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciencesen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/CALS T&R Facultyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Food Science and Technologyen
pubs.organisational-group/Virginia Tech/Agriculture & Life Sciences/Virginia Seafood ARECen
pubs.organisational-group/Virginia Tech/All T&R Facultyen

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