Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere- Packaged Fresh Aquacultured Salmon Fillets

1997 ◽  
Vol 60 (9) ◽  
pp. 1055-1063 ◽  
Author(s):  
N. R. REDDY ◽  
H. M. SOLOMON ◽  
H. YEP ◽  
M. G. ROMAN ◽  
E. J. RHODEHAMEL
Keyword(s):  
Shelf Life ◽  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Modified Atmospheres ◽  
C Storage ◽  
Clostridium Botulinum Type E ◽  
Time To Onset

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°C) and temperature-abuse conditions (8 and 16°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°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°C. Surface pH was not a good spoilage indicator for modified-atmosphere-packaged fillets. Toxin development preceded sensory spoilage at 16°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°C storage. At 4°C none of the fillets packaged in either of the atmospheres developed toxin, even 20 days after spoilage as determined by sensory characteristics.

Nonproteolytic Clostridium botulinum Toxigenesis in Cooked Turkey Stored under Modified Atmospheres

2000 ◽  
Vol 63 (11) ◽  
pp. 1511-1516 ◽  
Author(s):  
KATHLEEN A. LAWLOR ◽  
MERLE D. PIERSON ◽  
CAMERON R. HACKNEY ◽  
JAMES R. CLAUS ◽  
JOSEPH E. MARCY
Keyword(s):  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Type B ◽  
Modified Atmospheres ◽  
Toxic Product ◽  
Botulinum Type ◽  
Mild Temperature ◽  
Storage Temperatures

The ability of nonproteolytic Clostridium botulinum type B spores to grow and produce toxin in cooked, uncured turkey packaged under modified atmospheres was investigated at refrigeration and mild to moderate abuse temperatures. Cook-in-bag turkey breast was carved into small chunks, surface-inoculated with a mixture of nonproteolytic C. botulinum type B spores, packaged in O2-impermeable bags under two modified atmospheres (100% N2 and 30% CO2:70% N2), and stored at 4, 10, and 15°C. Samples were analyzed for botulinal toxin and indigenous microorganisms, as well as subjected to sensory evaluation, on days 0, 7, 14, 28, 42, and 60. Given sufficient incubation time, nonproteolytic C. botulinum type B grew and produced toxin in all temperature and modified atmosphere treatment combinations. At moderate temperature abuse (15°C), toxin was detected by day 7, independent of packaging atmosphere. At mild temperature abuse (10°C), toxin was detected by day 14, also independent of packaging atmosphere. At refrigeration temperature (4°C), toxin was detected by day 14 in product packaged under 100% N2 and by day 28 in product packaged under 30% CO2:70% N2. Reduced storage temperature significantly delayed toxin production and extended the period of sensory acceptability of cooked turkey, but even strict refrigeration did not prevent growth and toxigenesis by nonproteolytic C. botulinum. At all three storage temperatures, toxin detection preceded or coincided with development of sensory characteristics of spoilage, demonstrating the potential for consumption of toxic product when spoilage-signaling sensory cues are absent.

Toxin Production by Clostridium botulinum Type E in Packaged Channel Catfish

1997 ◽  
Vol 60 (11) ◽  
pp. 1358-1363 ◽  
Author(s):  
PING CAI ◽  
MARK A. HARRISON ◽  
YAO-WEN HUANG ◽  
JUAN L. SILVA
Keyword(s):  
Channel Catfish ◽  
Clostridium Botulinum ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Storage Conditions ◽  
Mouse Bioassay ◽  
Modified Atmosphere ◽  
Oxygen Barrier ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E

Channel catfish were inoculated with 3 to 4 log spores/g of a mixed pool of four strains of C. botulinum type E (Beluga, Minnesota, G21-5, and 070) and were packaged with an oxygen-permeable overwrap, in an oxygen-barrier bag with a modified atmosphere of CO2-N2 (80:20) or in a master bag with the same modified atmosphere. Packaged fish were stored at either 4°C and sampled at intervals over 30 days or at 10°C and sampled at intervals over 12 days. An additional master bag treatment in which overwrap-packaged catfish was stored first at 4°C, then removed from the master bags and stored at 10°C, was sampled at intervals over 18 days. Toxin production was evaluated using the mouse bioassay. Aerobic psychrotrophic and anaerobic populations were enumerated, and product spoilage characteristics were noted. Under abusive storage conditions of 10°C, there was no difference among the potential for toxin production in the packaged fish, with botulinum toxin detected on fish from each package type by day 6. At 4°C, toxin production was detected on day 9 in the overwrapped packages, while it was on day 18 in the modified atmosphere packaging. No toxin was found in the master bags held continually at 4°C. Toxin was detected on day 18 from samples initially held at 4°C in the master bag and subsequently held at 10°C. Spoilage preceded toxin production for samples stored at 4°C for each type of packaging. At 10°C, spoilage and toxin detection times coincided.

Shelf Life of Modified-Atmosphere-Packaged Fresh Tilapia Fillets Stored under Refrigeration and Temperature-Abuse Conditions

1995 ◽  
Vol 58 (8) ◽  
pp. 908-914 ◽  
Author(s):  
N. R. REDDY ◽  
M. VILLANUEVA ◽  
D. A. KAUTTER
Keyword(s):  
Shelf Life ◽  
Generation Time ◽  
Storage Temperature ◽  
Sensory Characteristics ◽  
Lag Phase ◽  
Modified Atmosphere ◽  
K Value ◽  
Surface Ph ◽  
Microbial Counts ◽  
Tilapia Fillets

We investigated the shelf life of fresh Tilapia spp. fillets packaged in high-barrier film under both 100% air and a modified atmosphere (MA) of 75% CO2:25% N2, and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). The chemical spoilage indicators trimethylamine, K-value, and surface pH, as well as microbial counts, were compared with the sensory characteristics of spoilage. For fillets packaged under 100% air, the shelf life was 9 to 13 days at a storage temperature of 4°C, but decreased to 3 to 6 days at 16°C. However, the shelf life of MA-packaged fillets stored at 4°C increased to >25 days when the lag phase and generation time of the bacteria were extended. MA packaged fillets stored under temperature-abuse conditions (8 and 16°C) had a shorter shelf life. The trimethylamine content associated with onset of sensory spoilage for MA packaged fillets increased as storage temperature increased and differed for each temperature. The surface pH and K-values of MA-packaged fillets were not good indicators of spoilage onset.

Microbiological Aspects of Modified-Atmosphere Packaging Technology - A Review1

1991 ◽  
Vol 54 (1) ◽  
pp. 58-70 ◽  
Author(s):  
J. M. FARBER
Keyword(s):  
North America ◽  
Shelf Life ◽  
Foodborne Pathogens ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Food Groups ◽  
Microbiological Safety ◽  
Modified Atmospheres ◽  
Food Commodities

Modified-atmosphere packaged (MAP) foods have become increasingly more common in North America, as food manufacturers have attempted to meet consumer demands for fresh, refrigerated foods with extended shelf life. Although much information exists in the general area of MAP technology, research on the microbiological safety of these foods is still lacking. The great vulnerability of MAP foods from a safety standpoint is that with many modified atmospheres containing moderate to high levels of carbon dioxide, the aerobic spoilage organisms which usually warn consumers of spoilage are inhibited, while the growth of pathogens may be allowed or even stimulated. In the past, the major concerns have been the anaerobic pathogens, especially the psychrotrophic, nonproteolytic clostridia. However, because of the emergence of psychrotrophic pathogens such as Listeria monocytogenes, Aeromonas hydrophila, and Yersinia enterocolitica, new safety issues have been raised. This stems mainly from the fact that the extended shelf life of many MAP products may allow extra time for these pathogens to reach dangerously high levels in a food. This review focuses on the effects of MAP on the growth and survival of foodborne pathogens. Considered are the major psychrotrophic pathogens, the mesophiles such as the salmonellae and staphylococci, as well as the microaerophilic Campylobacter jejuni. The use of MAP in various food commodities such as beef, chicken, fish, and sandwiches is also discussed. Examples of various foods currently being packaged under MAP in North America are given, along with the specific atmospheres employed for the various food groups. Major safety concerns that still need to be addressed include the potential for growth and toxin production of Clostridium botulinum type E in MAP fish products, the growth of L. monocytogenes and A. hydrophila under modified atmospheres in various food commodities, and the enhanced survival of anaerobic spores and C. jejuni under certain gas atmospheres. Additional research with MAP foods is needed to ensure the microbiological safety of the numerous MAP products that will be available to the consumer in the next decade and beyond.

Botulism Challenge Studies of a Modified Atmosphere Package for Fresh Mussels: Inoculated Pack Studies

2012 ◽  
Vol 75 (6) ◽  
pp. 1157-1166 ◽  
Author(s):  
C. R. NEWELL ◽  
LI MA ◽  
MICHAEL DOYLE
Keyword(s):  
Lactic Acid ◽  
Botulinum Toxin ◽  
Shelf Life ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Gas Composition ◽  
Plate Counts ◽  
Sampling Times

A series of botulism challenge studies were performed to determine the possibility of production of botulinum toxin in mussels (Mytilus edulis) held under a commercial high-oxygen (60 to 65% O2), modified atmosphere packaging (MAP) condition. Spore mixtures of six strains of nonproteolytic Clostridium botulinum were introduced into mussel MAP packages receiving different packaging buffers with or without the addition of lactic acid bacteria. Dye studies and package flipping trials were conducted to ensure internalization of spores by packed mussels. Inoculated mussel packages were stored at normal (4°C) and abusive (12°C) temperatures for 21 and 13 days, respectively, which were beyond the packaged mussels' intended shelf life. Microbiological and chemical analyses were conducted at predetermined intervals (a total of five sampling times at each temperature), including total aerobic plate counts, C. botulinum counts, lactic acid bacterial counts, package headspace gas composition, pH of packaging buffer and mussel meat, and botulinum toxin assays of packaging buffer and mussel meat. Results revealed that C. botulinum inoculated in fresh mussels packed under MAP packaging did not produce toxin, even at an abusive storage temperature and when held beyond their shelf life. No evidence was found that packaging buffers or gas composition influenced the lack of botulinum toxin production in packed mussels.

Bacteria Associated with Processed Crawfish and Potential Toxin Production by Clostridium botulinum Type E in Vacuum-Packaged and Aerobically Packaged Crawfish Tails†

2000 ◽  
Vol 63 (12) ◽  
pp. 1687-1696 ◽  
Author(s):  
W. J. LYON ◽  
C. S. REDDMANN
Keyword(s):  
Shelf Life ◽  
Clostridium Botulinum ◽  
Hazard Analysis ◽  
Bacterial Species ◽  
Control Point ◽  
Toxin Production ◽  
Critical Control Point ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Shelf Life Studies

Refrigerated vacuum-packaged storage has been shown to increase significantly the shelf life of fresh fish and seafood products, but the effect, if any, on the outgrowth and toxin production of Clostridium botulinum type E on cooked crawfish is unknown. Microflora associated with live crawfish reflect the microbial populations of the harvest water and sediments in which they are living. The presence or absence of specific pathogens in either vacuum-packaged or air-permeable bags of cooked crawfish have not been thoroughly evaluated. This study evaluates the potential survival and outgrowth of biological hazards in both vacuum-packaged and air-permeable-packaged cooked crawfish held at 4 and 10°C for 30 days. During shelf-life studies of vacuum-packaged and air-permeable-bagged cooked crawfish, a total of 31 bacterial species were isolated and identified from crawfish samples using both selective and nonselective media. The only pathogens isolated from both vacuum-packed and air-permeable bags of processed crawfish samples during shelf-life studies were strains of Aeromonas hydrophila and Staphylococcus aureus. C. botulinum type E and Clostridium perfringens species were not isolated from any of the uninoculated crawfish samples. Cooked crawfish were inoculated with 103 C. botulinum type E spores per g of crawfish tail meat to determine whether cooked crawfish tails would support the growth of C. botulinum type E strains and produce toxin at refrigerated temperatures. Spore-inoculated crawfish tails were vacuum packaged in both a high barrier film and an air-permeable bag and stored at 4°C and 10°C for 30 days. C. botulinum toxin E was not detected in any of the spore-inoculated packages throughout the shelf-life study until day 30. Microbiological data from this study should be useful in the development and implementation of the hazard analysis and critical control point plans for processed crawfish tails.

Combined Effect of Modified Atmosphere Packaging and Low-Dose Irradiation on Toxin Production by Clostridium botulinum in Fresh Pork

1991 ◽  
Vol 54 (2) ◽  
pp. 94-101 ◽  
Author(s):  
ANNE D. LAMBERT ◽  
JAMES P. SMITH ◽  
KAREN L. DODDS
Keyword(s):  
Clostridium Botulinum ◽  
Irradiation Dose ◽  
Storage Temperature ◽  
Modified Atmosphere Packaging ◽  
Toxin Production ◽  
Combined Effect ◽  
Modified Atmosphere ◽  
Headspace Oxygen ◽  
And Storage ◽  
Design Experiments

The combined effect of three initial levels of oxygen (0, 10, and 20%), irradiation dose (0, 0.5, and 1 kGy), and storage temperature (5, 15, and 25°C) on toxin production by Clostridium botulinum in inoculated modified atmosphere packaged pork were investigated using factorial design experiments. Toxin was detected after only 2 d in all treatments stored at 25°C. At 15°C, irradiated and nonirradiated product packaged with 10 or 20% headspace oxygen were toxic after 14 d. For product packaged with 0% oxygen and an oxygen absorbent, toxin was detected after 21 d in nonirradiated samples compared to 43 d for product treated with an irradiation dose of 1 kGy. No toxin was detected in any product stored at 5°C, even after 44 d. Headspace oxygen in product initially packaged with 20% oxygen decreased to 0.1% after 14 d at 15°C and to ≤3% after 5 d at 25°C, with a concomitant increase in package headspace CO2 to 25–40%. For product packaged with 0% O2 and an oxygen absorbent, oxygen remained at ≤2% throughout the storage trial, while CO2 increased to 10 and 24% for nonirradiated and irradiated samples, respectively. Initial packaging of product with O2 appeared to enhance toxin production by C. botulinum in product stored at 15°C, probably as a result of increased CO2 enhancing spore germination.

Effect of Salt Level and Nitrite on Toxin Production by Clostridium botulinum Type E Spores in Smoked Great Lakes Whitefish1

1987 ◽  
Vol 50 (3) ◽  
pp. 212-217 ◽  
Author(s):  
S. L. CUPPETT ◽  
J. I. GRAY ◽  
J. J. PESTKA ◽  
A. M. BOOREN ◽  
J. F. PRICE ◽  
...  
Keyword(s):  
Great Lakes ◽  
Water Activity ◽  
Salt Concentration ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Water Phase ◽  
Salt Level ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Average Water

The effect of salt level and nitrite on botulinal safety of smoked whitefish was investigated. An average water-phase (wp) salt concentration of 4.4% inhibited outgrowth of Clostridium botulinum type E spores (103 spores/g) for over 35 d in temperature-abused (27°C) smoked whitefish. Incorporation of nitrite (220 mg/kg) during brining to the smoked salted (4.4%, wp) whitefish inhibited toxin production for 56 d at 27°C. An average salt concentration of 6.2% (wp), with or without nitrite, totally inhibited toxin production for the duration of the study (83 d). The effect of pH and water activity in temperature-abused smoked whitefish as a means of controlling toxin production by C. botulinum type E spores was evaluated.

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