Abstract
ABSTRACTPotential 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%CO2:25%N2, and vacuum] and stored under refrigeration (4°C) and abuse temperatures (8 and 16°C). Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either MA, or vacuum. At 8°C, toxin development in fillets packaged in either of the atmospheres occurred 7‐23 days after sensory spoilage. At 4°C, 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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