Shelf life and toxin development by Clostridium botulinum during storage of modified-atmosphere-packaged fresh aquacultured salmon fillets

• Published in: Journal of food protection Vol. 60; no. 9; pp. 1055 - 1063
• Main Authors: Reddy, N.R. (U.S. Food and Drug Administration, Summit-Argo, IL.), Solomon, H.M, Yep, H, Roman, M.G, Rhodehamel, E.J
• Format: Journal Article
• Language: English
• Published: Des Moines, IA International Association of Milk, Food and Environmental Sanitarians 01.09.1997
• Subjects: ALIMENTOS; ALMACENAMIENTO ATMOSFERA CONTROLADA; ANALISIS ORGANOLEPTICO; ANALYSE ORGANOLEPTIQUE; APTITUD PARA LA CONSERVACION; APTITUDE A LA CONSERVATION; Biological and medical sciences; CLOSTRIDIUM BOTULINUM; CONDITIONNEMENT; CONTROLLED ATMOSPHERE STORAGE; EMPAQUETADO; Fish and seafood industries; Food industries; FOOD SAFETY; FOODS; Fundamental and applied biological sciences. Psychology; INNOCUITE DES PRODUITS ALIMENTAIRES; INOCUIDAD ALIMENTARIA; KEEPING QUALITY; MODIFIED ATMOSPHERE STORAGE; ORGANOLEPTIC ANALYSIS; PACKAGING; PRODUIT ALIMENTAIRE; SALMON; SAUMON; STOCKAGE EN ATMOSPHERE CONTROLEE; STORAGE LIFE; Edible fish; Clostridium botulinum; Salmon; Organoleptic properties; Clostridiales; Alteration; Temperature effect; Shelf life; Fish fillet; Toxin; Trimethylamine; Correlation analysis; Warehousing; Pathogenic; Clostridiaceae; pH; Bacteria; Modified atmosphere; Biological contamination; salmon; modified atmospheres; packaging
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-60.9.1055

Shelf life (onset of sensory spoilage) and the potential for toxin production by Clostridium botulinum type E in retail-type packages of fresh aquacultured salmon fillets packaged in high-barrier film bags under selected atmospheres (100% air, a modified atmosphere containing 75% CO2:25% N2, and vacuum) and stored under refrigeration (4 degrees C) and temperature-abuse conditions (8 and 16 degrees C) were investigated. Chemical spoilage indicators (trimethylamine and surface pH) and microbial populations were compared with sensory spoilage characteristics. Storage temperature influenced the time to onset of both sensory spoilage and toxin development in salmon fillets packaged in all atmospheres. The shelf life of fillets packaged in all atmospheres decreased with increase of storage temperature from 4 to 16 degrees C. Trimethylamine content associated with the onset of spoilage for 100% air-packaged fillets increased as storage temperature increased. However, for modified-atmosphere-packaged fillets, the trimethylamine content associated with the onset of spoilage increased as storage temperature decreased from 8 to 4 degrees C. Surface pH was not a good spoilage indicator for modified-atmosphere-packaged fillets. Toxin development preceded sensory spoilage at 16 degrees C storage for fillets packaged in modified atmospheres. Toxin development coincided with sensory spoilage or was slightly delayed for the fillets packaged in all the atmospheres at 8 degrees C storage. At 4 degrees C none of the fillets packaged in either of the atmospheres developed toxin, even 20 days after spoilage as determined by sensory characteristics