Kimura Bon, Kuroda Shusaku, Murakami Masatada, Fujii Tateo
Department of Food Science and Technology, Tokyo University of Fisheries, Konan, Minato, Tokyo 108.
The Japan Canned Food Inspection Association, Naka, Yokohama, Kanagawa 231.
J Food Prot. 1996 Jul;59(7):704-710. doi: 10.4315/0362-028X-59.7.704.
The growth of Clostridium perfringens inoculated in fish fillets of jack mackerel subsequently packaged under a controlled carbon dioxide gas atmosphere (40% CO, 60% N) was investigated at marginal growth (15°C) and stimulative ambient (30°C) handling temperatures. The fish fillets were inoculated with C. perfringens , packaged either with air or the modified controlled carbon dioxide atmosphere and stored at 15°C and 30°C. No increase in the C. perfringens population in the fish was noted regardless of the type of packaging at 15°C in 3 days storage time, when all samples were spoiled. C. perfringens rapidly increased in the abuse temperature (30°C) after a 2- to 4-h lag phase regardless of the package type, but growth was significantly more stimulated under the controlled carbon dioxide gas atmosphere within 6 h of storage time. When fish fillets inoculated with C. perfringens were stored at 5°C for 24 h before being held at 30°C for 6 h, C. perfringens did not grow during the abuse-temperature storage. This suggests a reduction of a health hazard risk by the organism when the distribution temperature of the fish fillets is strictly controlled below 5°C. However, the combination of two temperature-abuse events during distribution and consumer handling may lead to a higher food-poisoning risk by the organism in controlled CO modified atmosphere-packaged fish compared to air-packaged fish. Product control of the initial contamination of organisms at low levels during raw fish processing will prevent food poisoning.
研究了在马鲛鱼鱼片上接种产气荚膜梭菌后，在边际生长温度（15℃）和刺激性环境温度（30℃）下，于可控二氧化碳气体气氛（40% CO₂，60% N₂）中包装后的生长情况。将产气荚膜梭菌接种到鱼片中，分别用空气或改良的可控二氧化碳气氛进行包装，并在15℃和30℃下储存。在15℃储存3天期间，无论包装类型如何，当所有样品都变质时，鱼片中的产气荚膜梭菌数量均未增加。在2至4小时的延迟期后，无论包装类型如何，产气荚膜梭菌在滥用温度（30℃）下迅速增加，但在储存6小时内，在可控二氧化碳气体气氛下生长受到的刺激明显更大。当接种产气荚膜梭菌的鱼片在5℃下储存24小时，然后在30℃下保持6小时时，产气荚膜梭菌在滥用温度储存期间没有生长。这表明当鱼片的分发温度严格控制在5℃以下时，该生物体的健康危害风险降低。然而，与空气包装的鱼相比，在分发和消费者处理过程中两次温度滥用事件的组合可能会导致可控二氧化碳改良气氛包装的鱼中该生物体引发食物中毒的风险更高。在生鱼加工过程中对生物体的初始低水平污染进行产品控制将预防食物中毒。
