Fresh Atlantic salmon fillets packaged under modified atmosphere (MA) (CO 2 :N 2 60:40) and air was stored at superchilled (-2°C) and chilled (+4°C) temperatures. Changes in sensory scores, microbial growth, headspace gas composition, water loss, and pH were monitored during 24 d of storage. The superchilled MA packaged salmon maintained a good quality, with negligible microbial growth (<1000 colony-forming units [CFU]/g) for more than 24 d based on both sensory and microbial analyses (aerobic plate count, H2S-producing, and psychrotrophic bacteria). Superchilled salmon in air had a 21-d sensory shelf life, whereas MA and air-stored fillets at chilled conditions was spoiled after 10 d and 7 d, respectively.

Modified atmosphere packaging (MAP) combined with superchilling (−1°C) was evaluated as a mild preservation method for farmed spotted wolf-fish (Anarhichas minor). Portions were packaged in air and in CO 2 : N 2 (60% : 40%) atmosphere with a gas : product ratio of approximately 1, at superchilled (−1.0°C ± 0.2°C) or chilled (+4.0°C ± 0.2°C) temperatures. A reduced bacterial growth (p < 0.001), measured as aerobic plate counts (APC) and psychrotrophic bacteria, was observed in modified atmosphere (MA) packaged wolf-fish at both −1°C and +4°C, compared to portions in air. MA-packaged wolf-fish had improved odour and flavour scores (p < 0.05), but also a higher drip loss than fish stored in air. A shelf-life of 15 days was obtained at −1°C for MA-packaged fish compared to 8-10 days in air, and at 4°C the shelf-life was 13 days in MA and 6-8 days in air.

Aims: To assess survival, growth and toxin production of spore-forming bacteria in sous vide products exposed to a relatively high heat treatment. Methods and Results: During a three-year period, 2168 sous vide-processed, commercially available ready-made meals with a shelf life of 3-5 weeks were examined. The products were stored at 4°C for the first 1 ⁄ 3 and at 7°C for the remaining 2 ⁄ 3 of their shelf life period. Threefourths of the samples had less than 10 bacteria per gram the day after production, and none had more than 1000. Similar numbers were found at the end of the shelf life when stored as described above. At abuse temperature (20°C), the number of bacteria increased to 10 6 )10 7 cfu g )1 7 d after production. A total of 350 isolates of Bacillus spp. were collected, but no Clostridium strains were detected. Only 11 of the 113 tested strains were able to grow at 7°C in broth, and none of the psychrotrophic strains were able to produce substantial amounts of toxins causing food poisoning. Conclusion: The health risk of these products is small as long as the temperature during storage is low. For microbial testing of the end products, traditional plating will suffice.

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