Probability of growth and toxin production by nonproteolytic Clostridium botulinum in rockfish fillets stored under modified atmospheres

Ikawa, Judy Y.; Genigeorgis, Constantin

doi:10.1016/0168-1605(87)90024-9

Cited by 57 publications

(22 citation statements)

References 30 publications

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“…These results confirmed results (Reddy et al, 1996) on MA-packaged fresh tilapia fillets, which were packaged under the same atmospheres and storage conditions. Our findings were similar to those of and Ikawa and Genigeorgis (1987) for salmon and rockfish fillets at 4ЊC storage. However, these studies used different packaging conditions and nonproteolytic C. botulinum spores (types B, E, and F) at 10 4 to 10 Ϫ1 spores/50g to inoculate two fillets packaged under vacuum, 100% CO 2 , or 70% CO 2 :30% air.…”

Section: Relationship Of Sensory Spoilage To Toxin Productionsupporting

confidence: 94%

Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere‐packaged Fresh Catfish Fillets

Reddy¹,

Roman²,

Villanueva³

et al. 1997

Journal of Food Science

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Shelf life (onset of sensory spoilage) and potential for toxin production by Clostridium botulinum type E in retail type packages of fresh catfish fillets in high barrier film were investigated under selected atmospheres when stored under refrigeration and temperature-abuse conditions. Shelf life of fillets in all atmospheres decreased with increase of storage temperature from 4ЊC to 16ЊC. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and K-values were not good indicators of onset of sensory spoilage. Toxin development coincided with sensory spoilage at 16ЊC storage for fillets packaged in either atmosphere. At 4ЊC, none of the MA-packaged fillets became toxic, even after 37 days of sensory spoilage.

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Section: Relationship Of Sensory Spoilage To Toxin Productionsupporting

confidence: 94%

Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere‐packaged Fresh Catfish Fillets

Reddy¹,

Roman²,

Villanueva³

et al. 1997

Journal of Food Science

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“…In contrast, Post et al (1985) found toxin before sensory spoilage in fresh cod and whiting fillets packaged under 100% CO 2 and stored at 4ЊC. However, our findings were similar to those of and Ikawa and Genigeorgis (1987) for salmon and rockfish fillets at 4ЊC storage. The packaging type and conditions, modified atmospheres used, and inoculum types and levels differed in all of these studies.…”

Section: Relationship Of Sensory Spoilage To Toxin Productioncontrasting

confidence: 71%

Toxin Development by Clostridium botulinum in Modified Atmosphere‐Packaged Fresh Tilapia Fillets During Storage

Reddy

Paradis

Roman

et al. 1996

Journal of Food Science

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Potential for toxin development by Clostridium botulinum type E was investigated in retail-type packages of fresh tilapia fillets packaged in high barrier film under selected atmospheres [100% air, a modified atmosphere (MA) containing 75%CO 2 :25%N 2 , and vacuum] and stored under refrigeration (4ЊC) and abuse temperatures (8 and 16ЊC). Toxin development coincided with sensory spoilage at 16ЊC storage for fillets packaged in either MA, or vacuum. At 8ЊC, toxin development in fillets packaged in either of the atmospheres occurred 7-23 days after sensory spoilage. At 4ЊC, none of MA-packaged fillets became toxic until 10 days after onset of sensory spoilage. Toxin development did not precede sensory spoilage in any treatments or temperatures studied.

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“…1998; Salter et al . 2000); growth probability and toxin production of Clostridium botulinum in fish filet, stored under modified atmospheres (Ikawa and Genigeorgis 1987), and also to determine the growth probability depending on time of incubation (shelf life) (Lopez‐Malo and Palou 2000; Peña et al . 2004).…”

Section: Introductionmentioning

confidence: 99%

Modeling the Growth Limit of Alicyclobacillus Acidoterrestris Cra7152 in Apple Juice: Effect of Ph, Brix, Temperature and Nisin Concentration

Peña

Massaguer

Zuñiga

et al. 2011

Journal of Food Processing and Preservation

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The logistic regression model was used to describe the temperature effect (25 to 50C), pH (3.5 to 5.5), soluble solids concentration (11 to 19) and nisin concentration (0 to 70 IU/mL) on the growth probability of Alicyclobacillus acidoterrestris CRA 7152 in apple juice. The model concordance was 97.3%, indicating a good fit of the observed data. The results showed that with pH 3.7 the growth probabilities were small (<10−5) for nisin concentrations above 50 IU/mL. At 0.05 growth probability, minimum values of pH were established between 3.8 and 4.6 to inhibit the growth with the nisin synergistic action in concentration of 0 and 20 IU/mL, respectively, when the juice is incubated at 30C. The logistic model obtained can provide data to be used in quality control and at processes development. PRACTICAL APPLICATIONS This work applied predictive microbiology to develop a logistic model that can be used to reduce the recontamination of apple juice. The model obtained can be immediately used to food quality control, quality management, risk assessment and management, hazard analysis by control critical point, good manufacturing practices and cost reducing by allowing the prediction. The results also show that nisin plays an important role in the control of apple juice contamination by Alicyclobacillus acidoterrestris and it can be used in combination with pH, soluble solids concentration and temperature.

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Probability of growth and toxin production by nonproteolytic Clostridium botulinum in rockfish fillets stored under modified atmospheres

Cited by 57 publications

References 30 publications

Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere‐packaged Fresh Catfish Fillets

Shelf Life and Clostridium botulinum Toxin Development during Storage of Modified Atmosphere‐packaged Fresh Catfish Fillets

Toxin Development by Clostridium botulinum in Modified Atmosphere‐Packaged Fresh Tilapia Fillets During Storage

Modeling the Growth Limit of Alicyclobacillus Acidoterrestris Cra7152 in Apple Juice: Effect of Ph, Brix, Temperature and Nisin Concentration

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