Quality Characteristics of Fresh Blue Crab Meat Held at 0 and 4°C in Tamper-Evident Containers

1996 ◽  
Vol 59 (3) ◽  
pp. 299-305 ◽  
Author(s):  
KEITH W. GATES ◽  
YAO-WEN HUANG ◽  
AMANDA H. PARKER ◽  
DAVID P. GREEN
Keyword(s):  
North Carolina ◽  
Shelf Life ◽  
Blue Crab ◽  
Clostridium Botulinum ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Toxin Production ◽  
Quality Characteristics ◽  
Industry Standard ◽  
Crab Meat

There has been a regulatory movement toward the required use of tamper-evident containers for fresh blue crab meat. North Carolina passed tamper-evident regulations in 1993. Blue crab processors had little information on possible changes in head-space gases, microbial growth, chemical decomposition, sensory quality, or shelf life caused by the new containers. Chemical, microbiological, physical, and sensory changes in fresh crab meat were monitored during 18 days of storage in ice and 13 days of storage refrigerated at 4°C. “Special” blue crab meat, chosen for the study, is the least expensive commercial form of white crab meat. The crab meat was packaged in four retail containers: copolymer polyethylene cups with polyethylene snap-on lids, copolymer polyethylene cups with snap-on polyethylene lids fastened to the cup with heat-shrink low-density polypropylene seals, copolymer polyethylene cans with aluminum easy-open ends, and copolymer polypropylene cups with a tamper-evident pull-tab on the lid. Control samples packaged in industry standard copolymer polyethylene cups maintained higher oxygen levels than meat stored in tamper-evident containers. No consistent differences in quality or shelf life were detected among the containers. Market shelf life was limited to 6 days for meat held at 4°C and 15 days for meat held at 0°C. Sensory quality deteriorated 6 days earlier for crab meat held at 4°C than meat held at 0°C. Collateral work showed that toxin production by Clostridium botulinum neither occurred following 18 days of storage at 4°C nor after 15 days of storage at 10°C. Definite spoilage occurred before any toxin production. The study suggests that blue crab processors can safely use the new tamper-evident packaging, which has little or no effect on product quality or shelf life. Processors may choose appropriate packaging options using price, packaging quality, market appearance, and ease of production as the deciding criteria.

Risk of Clostridium botulinum Type E Toxin Production in Blue Crab Meat Packaged in Four Commercial-Type Containers

1996 ◽  
Vol 59 (3) ◽  
pp. 257-260 ◽  
Author(s):  
MARK A. HARRISON ◽  
DONNA M. GARREN ◽  
YAO-WEN HUANG ◽  
KEITH W. GATES
Keyword(s):  
Botulinum Toxin ◽  
Blue Crab ◽  
Clostridium Botulinum ◽  
Storage Period ◽  
Toxin Production ◽  
Mouse Bioassay ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Entire Storage Period ◽  
Crab Meat

The aim of this investigation was to determine if a risk of Clostridium botulinum growth and toxin production existed in four different packaged crabmeat products. Freshly picked blue crab meat was inoculated with 103 to 104 spores per g of a mixed pool of four strains of C. botulinum type E (Beluga, Minnesota, G21-5, and 070). The lump crabmeat was packaged in four different packaging containers: (i) 12-oz copolymer polyethylene cups currently used by most crab processors; (ii) 12-oz copolymer polyethylene cups with heat-shrink, tamper-evident low-density polypropylene seals; (iii) 8-oz copolymer polyethylene cups with easy-open aluminum ends; and (iv) 8-oz copolymer polypropylene cups with integral tamper-evident pull-tabs. The packages were stored at either 4°C for 21 days or 10°C for 15 days. Storage at 10°C was used to simulate temperature abuse. The mouse bioassay was used to detect the presence of C. botulinum toxin. Psychrotrophic and anaerobic populations were enumerated and were found to increase with time regardless of packaging type. No botulinum toxin was detected in any of the four packaging types stored at 4°C or 10°C throughout the entire storage period.

TEMPERATURE PROFILES DURING COMMERCIAL PASTEURIZATION OF MEAT FROM THE BLUE CRAB

1974 ◽  
Vol 37 (12) ◽  
pp. 618-621 ◽  
Author(s):  
R. W. Dickerson ◽  
M. R. Berry
Keyword(s):  
North Carolina ◽  
South Carolina ◽  
Shelf Life ◽  
Clostridium Botulinum ◽  
Thermal Process ◽  
Temperature Profiles ◽  
Processing Water ◽  
Commercial Processing ◽  
Crab Meat ◽  
Spoilage Microorganisms

Crab meat is pasteurized to inactivate most of the spoilage microorganisms, thereby extending its shelf life under refrigeration, but the process is not intended to achieve commercial sterility. As a first step in determining if spores of Clostridium botulinum would survive the process, crab meat temperatures were measured during commercial pasteurization. Tests were done in commercial establishments in Florida, South Carolina, North Carolina, Virginia, and Maryland. Cans of crab meat were instrumented with thermocouples, and heating curves were recorded during normal commercial processing. Water bath temperatures were reasonably constant among the different processors, ranging from 186 to 189 F. Holding times were more variable and ranged from 92 to 150 min. Lethality of the lowest thermal process was estimated to be equivalent to 18 min at 180 F.

scholarly journals Effect of Humidity-Controlled Dehydration on Microbial Growth and Quality Characteristics of Fresh Wet Noodles

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 844
Author(s):  
Jun-Jie Xing ◽  
Dong-Hui Jiang ◽  
Zhen Yang ◽  
Xiao-Na Guo ◽  
Ke-Xue Zhu
Keyword(s):  
Shelf Life ◽  
Microbial Growth ◽  
Treatment Time ◽  
Positive Influence ◽  
Quality Characteristics ◽  
Plate Count ◽  
Cooking Properties ◽  
Total Plate Count ◽  
Different Temperatures

Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70% or 90%) and treatment time (5–32 min) on the total plate count (TPC), the shelf-life, and qualities of FWN were investigated. The results showed that HCD reduced the initial microbial load on the fresh noodles and extended the shelf-life up to 14–15 days under refrigeration temperature (10 °C). A 1.39 log10 CFU/g reduction for the initial TPC was achieved after HCD treatment at the temperature of 60 °C and RH of 90%. HCD with higher RH had a more positive influence on quality improvement. The L* values, the apparent stickiness, and the cooking properties of the noodle body were improved by HCD while good sensory and texture quality of noodles were still maintained after the dehydration process.

Shelf Life and Toxin Development by Clostridium botulinum during Storage of Modified-Atmosphere- Packaged Fresh Aquacultured Salmon Fillets

1997 ◽  
Vol 60 (9) ◽  
pp. 1055-1063 ◽  
Author(s):  
N. R. REDDY ◽  
H. M. SOLOMON ◽  
H. YEP ◽  
M. G. ROMAN ◽  
E. J. RHODEHAMEL
Keyword(s):  
Shelf Life ◽  
Clostridium Botulinum ◽  
Storage Temperature ◽  
Toxin Production ◽  
Modified Atmosphere ◽  
Surface Ph ◽  
Modified Atmospheres ◽  
C Storage ◽  
Clostridium Botulinum Type E ◽  
Time To Onset

Shelf life (onset of sensory spoilage) and the potential for toxin production by Clostridium botulinum type E in retail-type packages of fresh aquacultured salmon fillets packaged in high-barrier film bags under selected atmospheres (100% air, a modified atmosphere containing 75% CO2:25% N2, and vacuum) and stored under refrigeration (4°C) and temperature-abuse conditions (8 and 16°C) were investigated. Chemical spoilage indicators (trimethylamine and surface pH) and microbial populations were compared with sensory spoilage characteristics. Storage temperature influenced the time to onset of both sensory spoilage and toxin development in salmon fillets packaged in all atmospheres. The shelf life of fillets packaged in all atmospheres decreased with increase of storage temperature from 4 to 16°C. Trimethylamine content associated with the onset of spoilage for 100% air-packaged fillets increased as storage temperature increased. However, for modified-atmosphere-packaged fillets, the trimethylamine content associated with the onset of spoilage increased as storage temperature decreased from 8 to 4°C. Surface pH was not a good spoilage indicator for modified-atmosphere-packaged fillets. Toxin development preceded sensory spoilage at 16°C storage for fillets packaged in modified atmospheres. Toxin development coincided with sensory spoilage or was slightly delayed for the fillets packaged in all the atmospheres at 8°C storage. At 4°C none of the fillets packaged in either of the atmospheres developed toxin, even 20 days after spoilage as determined by sensory characteristics.

Bacteria Associated with Processed Crawfish and Potential Toxin Production by Clostridium botulinum Type E in Vacuum-Packaged and Aerobically Packaged Crawfish Tails†

2000 ◽  
Vol 63 (12) ◽  
pp. 1687-1696 ◽  
Author(s):  
W. J. LYON ◽  
C. S. REDDMANN
Keyword(s):  
Shelf Life ◽  
Clostridium Botulinum ◽  
Hazard Analysis ◽  
Bacterial Species ◽  
Control Point ◽  
Toxin Production ◽  
Critical Control Point ◽  
Botulinum Type ◽  
Clostridium Botulinum Type E ◽  
Shelf Life Studies

Refrigerated vacuum-packaged storage has been shown to increase significantly the shelf life of fresh fish and seafood products, but the effect, if any, on the outgrowth and toxin production of Clostridium botulinum type E on cooked crawfish is unknown. Microflora associated with live crawfish reflect the microbial populations of the harvest water and sediments in which they are living. The presence or absence of specific pathogens in either vacuum-packaged or air-permeable bags of cooked crawfish have not been thoroughly evaluated. This study evaluates the potential survival and outgrowth of biological hazards in both vacuum-packaged and air-permeable-packaged cooked crawfish held at 4 and 10°C for 30 days. During shelf-life studies of vacuum-packaged and air-permeable-bagged cooked crawfish, a total of 31 bacterial species were isolated and identified from crawfish samples using both selective and nonselective media. The only pathogens isolated from both vacuum-packed and air-permeable bags of processed crawfish samples during shelf-life studies were strains of Aeromonas hydrophila and Staphylococcus aureus. C. botulinum type E and Clostridium perfringens species were not isolated from any of the uninoculated crawfish samples. Cooked crawfish were inoculated with 103 C. botulinum type E spores per g of crawfish tail meat to determine whether cooked crawfish tails would support the growth of C. botulinum type E strains and produce toxin at refrigerated temperatures. Spore-inoculated crawfish tails were vacuum packaged in both a high barrier film and an air-permeable bag and stored at 4°C and 10°C for 30 days. C. botulinum toxin E was not detected in any of the spore-inoculated packages throughout the shelf-life study until day 30. Microbiological data from this study should be useful in the development and implementation of the hazard analysis and critical control point plans for processed crawfish tails.

Vacuum-Packed Cooked Potatoes: Toxin Production by Clostridium botulinum and Shelf Life

1981 ◽  
Vol 44 (8) ◽  
pp. 572-575 ◽  
Author(s):  
S. NOTERMANS ◽  
J. DUFRENNE ◽  
M. J. H. KEIJBETS
Keyword(s):  
Public Health ◽  
Health Risk ◽  
Shelf Life ◽  
Potential Risk ◽  
Clostridium Botulinum ◽  
Toxin Production ◽  
Public Health Risk ◽  
Cooking Process ◽  
Storage Temperatures ◽  
Potential Public Health

The potential risk of toxin production by Clostridium botulinum in vacuum-packed and subsequently cooked potatoes (95 C for 40 min) was determined. Spores of both proteolytic and non-proteolytic C. botulinum survived the cooking process. Vacuum-packed cooked potatoes seemed to be an ideal substrate for C. botulinum to produce toxin. At storage temperatures of 10. 15 and 20 C, toxin production occurred before the product was spoiled. Only if stored at temperatures below 4 C can the product be guaranteed to have no potential public health risk.

Toxin Production by Clostridium botulinum in Pasteurized Milk Treated with Carbon Dioxide

1999 ◽  
Vol 62 (8) ◽  
pp. 872-876 ◽  
Author(s):  
KATHLEEN A. GLASS ◽  
KRISTINE M. KAUFMAN ◽  
ANGELIQUE L. SMITH ◽  
ERIC A. JOHNSON ◽  
JOSEPH H. CHEN ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Shelf Life ◽  
High Density Polyethylene ◽  
Clostridium Botulinum ◽  
Gas Injection ◽  
Toxin Production ◽  
Injection System ◽  
Pasteurized Milk ◽  
Standard Plate ◽  
Plate Counts

The addition of carbon dioxide to milk at levels of <20 mM inhibits the growth of selected spoilage organisms and extends refrigerated shelf life. Our objective was to determine if the addition of CO2 influenced the risk of botulism from milk. Carbon dioxide was added to pasteurized 2% fat milk at approximately 0, 9.1, or 18.2 mM using a commercial gas-injection system. The milk was inoculated with a 10-strain mixture of proteolytic and nonproteolytic Clostridium botulinum spore strains to yield 101 to 102 spores/ml. Milk was stored at 6.1 or 21°C for 60 or 6 days, respectively, in sealed glass jars or high-density polyethylene plastic bottles. Milk stored at 21°C curdled and exhibited a yogurt-like odor at 2 days and was putrid at 4 days. Botulinal toxin was detected in 9.1 mM CO2 milk at 4 days and in all treatments after 6 days of storage at 21°C. All toxic samples were grossly spoiled based on sensory evaluation at the time toxin was detected. Although botulinal toxin appeared earlier in milk treated with 9.1 mM CO2 compared to both the 18.2 mM and untreated milk, gross spoilage would act as a deterrent to consumption of toxic milk. No botulinal toxin was detected in any treatment stored at 6.1°C for 60 days. At 6.1°C, the standard plate counts (SPCs) were generally lower in the CO2-treated samples than in controls, with 18.2 mM CO2 milk having the lowest SPC. These data indicate that the low-level addition of CO2 retards spoilage of pasteurized milk at refrigeration temperatures and does not increase the risk of botulism from treated milk stored at refrigeration or abuse temperatures.

Note: Shelf Life Determination of Korean Seasoned Side Dishes

2003 ◽  
Vol 9 (4) ◽  
pp. 257-263 ◽  
Author(s):  
Gi-Tae Kim ◽  
Yong-Duck Ko ◽  
Dong Sun Lee
Keyword(s):  
Shelf Life ◽  
Sensory Quality ◽  
Microbial Growth ◽  
Storage Temperature ◽  
Microbial Quality ◽  
Soybean Sprouts ◽  
Different Temperatures ◽  
Side Dishes ◽  
Physical And Chemical

Three Korean side dishes of seasoned beef soup, soybean sprouts and fried tofu were stored at 0, 3 and 10 C. Changes in sensory, physical and chemical indexes were compared with microbial quality deterioration for shelf life determination. For beef soup, shelf life, based on a microbial quality limit of 106 cfu/g, was comparable to that obtained from sensory quality. The primary quality factor criterion for seasoned soybean sprouts determining shelf life varied with storage temperature. For seasoned tofu, shelf life estimates based on a microbial criterion of 106 cfu/g represented a more conservative estimate than those based on sensory quality at 3 and 10 C. Microbial quality was generally to be a common and sensitive criterion for shelf life determination, thus a microbial growth model was used to estimate shelf life at different temperatures.

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