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Reduced Oxygen Packaging And Safety Of Refrigerated Raw Flounder And Refrigerated Fully Cooked Battered And Breaded Fish Portions
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2005
[PDF-1.08 MB]
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Description:New refrigerated foods with extended shelf life present a highly profitable opportunity for food processors. Packaging products under vacuum (VAC) and modified atmosphere packaging (MAP) conditions can significantly extend shelf life of refrigerated raw and fully cooked fishery products. However, several pathogens (such as Clostridium botulinum) can grow at refrigerated temperatures, and for some pathogens ingestion of only a few cells can cause illness. This research project sought to determine the safety of refrigerated raw flounder fillets and fully cooked battered and breaded Pollock portions in reduced oxygen packaging (ROP). A sensory panel rejected many of the tested samples because of odor or appearance before dangerous toxins were formed. Some of the samples did not form toxin in the 35-day testing period. However, toxin formed in some of the samples before or at about the same time as sensory rejection. This means that consumers could potentially think that the fish is wholesome when dangerous toxins are already present. These data can help establish handling temperatures and sell-by or use-by dates to ensure the safety of these type products to consumers.
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Sea Grant Document Number:VSGCP-T-05-007
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Rights Information:Public Domain
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Compliance:Library
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