Growth of Clostridium perfringens in Fish Fillets Packaged with a Controlled Carbon Dioxide Atmosphere at Abuse Temperatures

Abstract

The growth of Clostridium perfringens inoculated in fish fillets of jack mackerel subsequently packaged under a controlled carbon dioxide gas atmosphere (40% CO2, 60% N2) was investigated at marginal growth (15°C) and stimulative ambient (30°C) handling temperatures. The fish fillets were inoculated with C. perfringens, packaged either with air or the modified controlled carbon dioxide atmosphere and stored at 15°C and 30°C. No increase in the C. perfringens population in the fish was noted regardless of the type of packaging at 15°C in 3 days storage time, when all samples were spoiled. C. perfringens rapidly increased in the abuse temperature (30°C) after a 2- to 4-h lag phase regardless of the package type, but growth was significantly more stimulated under the controlled carbon dioxide gas atmosphere within 6 h of storage time. When fish fillets inoculated with C. perfringens were stored at 5°C for 24 h before being held at 30°C for 6 h, C. perfringens did not grow during the abuse-temperature storage. This suggests a reduction of a health hazard risk by the organism when the distribution temperature of the fish fillets is strictly controlled below 5°C. However, the combination of two temperature-abuse events during distribution and consumer handling may lead to a higher food-poisoning risk by the organism in controlled CO2 modified atmosphere-packaged fish compared to air-packaged fish. Product control of the initial contamination of organisms at low levels during raw fish processing will prevent food poisoning