title: Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus).
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 3000 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.
authors.affiliation: Department of Food Science and Technology, Virginia Tech, Duck Pond Drive, Blacksburg, Virginia 24061, USA.
authors.forename: Fletcher M
authors.initials: FM
authors.lastname: Arritt
authors.forename: Joseph D
authors.initials: JD
authors.lastname: Eifert
authors.forename: Michael L
authors.initials: ML
authors.lastname: Jahncke
authors.forename: Merle D
authors.initials: MD
authors.lastname: Pierson
authors.forename: Robert C
authors.initials: RC
authors.lastname: Williams
mesh_terms: D000818:Animals; D001905:Botulinum Toxins / Q000096:biosynthesis* / Q000302:isolation & purification; D002245:Carbon Dioxide / Q000032:analysis; D003014:Clostridium botulinum / Q000254:growth & development / Q000378:metabolism*; D003257:Consumer Product Safety; D005432:Flounder / Q000382:microbiology*; D005506:Food Contamination / Q000032:analysis*; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006801:Humans; D010100:Oxygen / Q000032:analysis; D017747:Seafood / Q000382:microbiology*; D013696:Temperature; D013997:Time Factors; D014618:Vacuum
chemical_list: D002245:Carbon Dioxide; D001905:Botulinum Toxins; D010100:Oxygen