"Clostridium botulinum" type E is a Gram positive, anaerobic, spore-forming foodborne pathogen. It is a member of the non-proteolytic, psychrotrophic group comprised of "C. botulinum" B, F, and E. "C. botulinum" Type E is isolated from water, aquatic sediments and organisms. Estimated concentrations of "C. botulinum" Type E range from 1-200 per kg, although some studies have indicated 2,000- 3,000 spores/kg (Lund and Peck, 2000). This organisms is indigenous to the aquatic environment and fish is an excellent substrate for growth. Spores can survive cooking or adequate heating. The organism also has ability to grow at temperatures as low as 38 degrees F (3.3 degrees C) (Eklund et al., 1982; 1992) or even down to 37 degrees F (3.0 degrees C) (graham et al., 1997). Eklund (1992) identified the following conditions for foodborne illness from "C. botulinum" to occur: the food must be contaminated with spores or vegetative cells; the processing treatment must be inadequate to inactive spores of the product is recontaminated after processing; the food must support growth and toxin formation when temperatures exceed 38 degrees F (3.3 degrees C); and the food is consumed without cooking or after inadequate heating to inactivate preformed toxin. The use of MAP and VAC can increase the shelflife of refrigerated fish products (Reddy et al., 1992), shelflife is increased by the inhibition of aerobic spoilage bacteria, but VAC and MAP will not inhibit the growth if "Clostridium botulinum" (ICMSF, 1996). Fish inoculated with high numbers of spores and stores under VAC or MAP conditions have become toxic within 6-8 days during refrigerated storage when temperatures approached 50 degrees F (10 degrees C)(NACMCF, 1992). This is a concern, since in distribution and retail storage, product temperatures have been found to fluctuate between 40-50 degrees F (4.0-10 degrees C), (NACMCF, 1992).
ASFA 3: Aquatic Pollution & Environmental Quality; Health & Safety Science Abstracts; ASFA 1: Biological Sciences & Living Resources; VSGCP-R-04-010; Temperature; Clostridium botulinum; Aquatic environment; Fish storage; Toxicants; Technology; cooking; Public health; Pathogens; Pathogenic bacteria; Sediments; Disease control; Packing fishery products; ANE, Sweden, Malmoehus, Lund; Storage; Atmosphere; Packaging; Marine fish; food-borne diseases; H 4000:Food and Drugs; Q1 08627:Food quality and standards; Q5 08524:Public health, medicines, dangerous organisms