Effects of Ethylene Oxide on the Tissue and Flora of Fresh and Freeze Dried Cod Fillets

Summary. Attempts to sterilize fresh cod fillets with ethylene oxide resulted in protein denaturation with the commensurate exudation of soluble tissue materials. The bacterial colony forming units were reduced to a level of between zero and 100/g of tissue, but sterilization was never achieved. Freeze dried cod fillet sections treated with ethylene oxide and reconstituted with sterile Ringer's solution gave a sterile product which when inoculated with a natural bacterial flora produced normal spoilage odours.