The Relationship Between Botulinal Toxin Production and Spoilage of Fresh Tomatoes Held at 13 and 23°C Under Passively Modified and Controlled Atmospheres and Air.

The formation of botulinal toxin relative to spoilage of fresh whole tomatoes was investigated at 13 and 23°C under passively modified (MA) and controlled atmospheres (CA) and air. Tomatoes were subsurface inoculated with a composite of type A and proteolytic and nonproteolytic type B strains of Clostridium botulinum spores. Some were also inoculated with Alternaria mold spores.