MSU Scientists Urge Opening Vacuum-Packed Fish Before Thawing
Michigan State University Extension (MSUE) scientists on May 31 published an article urging consumers and foodservice employees to "open your vacuum packed fish before thawing." The reason? Both Clostridium botulinum and Listeria monocytogenes can survive in reduced oxygen packaging at refrigerator temperatures, and thawing the fish before opening the package may promote the growth of those pathogens, according to the article.
The article provides additional information on both types of bacteria and the illnesses they can cause. It especially focuses on Clostridium botulinum, explaining that the anaerobic bacteria form spores which, under favorable conditions, develop into vegetative cells that can produce the toxin that causes botulism.