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Shelf life (onset of sensory spoilage) and potential for toxin production by Clostridium botulinum type E in retail type packages of fresh catfish fillets in high barrier film were investigated under selected atmospheres when stored under refrigeration and temperature‐abuse conditions. Shelf life of fillets in all atmospheres decreased with increase of storage temperature from 4°C to 16°C. Trimethylamine content associated with onset of spoilage was different for each storage temperature and atmosphere. Surface pH and K‐values were not good indicators of onset of sensory spoilage. Toxin development coincided with sensory spoilage at 16°C storage for fillets packaged in either atmosphere. At 4°C, none of the MA‐packaged fillets became toxic, even after 37 days of sensory spoilage.
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Reddy et al. (1997) studied this question.
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