Performance specification of time-temperature integrators designed to protect against botulism in refrigerated fresh foods

Journal of Food Science

Volumn 68, Issue 1, 2003, Pages 2-9

  Welt, B A ^a   Sage, D S ^b   Berger, K L ^a  

^a UNIVERSITY OF FLORIDA   (United States)

^b LOUISIANA STATE UNIVERSITY   (United States)

Author keywords

Botulism; Fish; MAP; Oxygen; Package; Seafood; TTI; Vacuum

Indexed keywords

ARRHENIUS;

EID: 0037283621     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb14105.x     Document Type: Review

References (19)

1. Baker DA, Genigeorgis CA. 1990. Predicting the safe storage of fresh fish under modified atmospheres with respect to Clostridium botulinum toxigenesis by modeling length of the lag phase of growth. J. Food Protect. 53:131-40.
2. [FDA] Food and Drug Administration. 1998. Fish and fishery products hazards and controls guide. 2nd ed. Washington, D.C.: FDA.
3. [FDA] Food and Drug Administration. 2001. Fish and Fishery Products Hazards and Controls Guide: 3rd Ed. Washington, D.C.: FDA.
4. Federal Register. 1990. Alpha Omega Technology, Inc. Petition. Vol. 55, No. 51., Thurs., March 15, 1990.
5. Gerdes DL, Valdez S. 1991. Modified atmosphere packaging of commercial pacific red snapper (Sebastes entomelas, Sebastes flavidus or Sebastes goodie). Lebensm. Wiss. U. Technol., 24:256-8.
6. Hong LC, Leblanc EL, Hawrysh ZJ, Hardin RT. 1996. Quality of Atlantic mackerel (Scomber scombrus L.) fillets during modified atmosphere storage. J Food Sci 61(3):646-51.
7. Penney N, Graham-Bell R, Cummings TL. 1994. Extension of the chilled storage life of smoked blue cod (Parapercis Colias) by carbon dioxide packaging. Int J Food Sci Technol 29:167-78.
8. Post PS, Lee DA, Solberg M, Furhgang D, Specchio J, Graham C. 1985. Development of botulinal toxin and sensory deterioration during storage of vacuum and modified atmosphere packaged fish fillets. J Food Sci 50:990-6.
9. Price RJ. 1990. Why seafood spoils. In: The National Seafood Database. Grant nr NA85AA-D-SG140, Project nr A/EA-1, California Sea Grant College Program. Available at: http://foodsafety.ifas. ufl.edu/HTML/sea.htm
10. Reddy NR, Paradis A, Roman MG, Solomon HM, Rhodehamel EJ. 1996. Toxin development by Clostridium botulinum in modified atmosphere-packaged fresh tilapia fillets during storage. J Food Sci 61(3):632-5.
11. Reddy NR, Roman MG, Villanueva M, Solomon HM, Kautter DA, Rhodehamel EJ. 1997a. Shelf life and Clostridium botulinum toxin development during storage of modified atmosphere-packaged fresh catfish fillets. J Food Sci 62(4):878-84.
12. Reddy NR, Solomon HM, Yep H, Roman MG, Rhodehamel EJ. 1997b. Shelf life and toxin development by Clostridium botulinum during storage of modified atmosphere-packaged fresh aquacultured salmon fillets. J Food Protect 60(9):1055-63.
13. Robertson GL. 1993. Food packaging. New York: Marcel Dekker, Inc. Ch. 15.
14. Sarathchandra SU, Wolf J, Barker AN. 1977. Germination responses in 3 Clostridium species. In: Barker AN, Wolf J, Ellar DJ, Dring GJ, Gould GW, editors. Spore research. New York: Academic Press. p 721-34.
15. Scarlatti C. 1965. System for preserving fresh fish on board deep-water vessels. In: Fish handling and preservation. Paris: Organization for Econonomic Co-operation and Development.
16. Shimoni E, Anderson EM, Labuza TP. 2001. Reliability of time temperature indicators under temperature abuse. J Food Sci 66(9):1337-40.
17. Skinner GE, Larkin JW. 1998. Conservative prediction of time to Clostridium botulinum toxin formatin for use with time-temperature indicators to ensure the safety of foods. J Food Protect 61(9):1154-60.
18. Stammen K, Gerdes D, Caporaso F. 1990. Modified atmosphere packaging of seafood. Critical Rev Food Sci Nutr 29(5):301-31.
19. Welt BA, Teixeira AA, Chau CV, Balaban MO, Hintenlang DE. 1997. Explicit finite difference methods for heat transfer simulation and thermal process design. J Food Sci 62(2):230-6.