Table C.2.

Predicted log₁₀ increase of Listeria monocytogenes in different spots inside tubs and boxes (on the fish surface and the maximum temperature in the matrix of fish/water or fish/air) of the case studies of the ‘cooling‐keeping’ and ‘keeping’ processes of fresh fishery products with different fat content and size

Process	Fat content	Fish Dimension	Case study #	Time (day)	Location of fish in box or tub						Difference between boxes and tubsc
					BOX Middle – centre	TUB Bottom – centre	BOX Middle – corner	TUB Bottom – corner	BOX Maxa	TUB Maxb	Centre	Corner	Max
					1	2	3	4	5	6	(2) – (1)	(4) – (3)	(6) – (5)
‘Cooling‐keeping’	Lean	Small	1c	2	0.13	0.45	0.16	0.43	0.25	0.48	0.32	0.27	0.24
				3	0.20	0.58	0.25	0.58	0.39	0.65	0.38	0.33	0.26
				5	0.37	0.79	0.46	0.83	0.66	0.91	0.42	0.37	0.25
		Medium	2c	2	0.12	0.46	0.15	0.44	0.24	0.48	0.33	0.29	0.24
				3	0.18	0.58	0.22	0.58	0.37	0.64	0.41	0.36	0.27
				5	0.28	0.80	0.35	0.83	0.59	0.91	0.52	0.47	0.32
	Fat	Small	3c	2	0.14	0.46	0.16	0.44	0.25	0.49	0.32	0.28	0.24
				3	0.21	0.59	0.25	0.59	0.39	0.65	0.38	0.34	0.26
				5	0.37	0.80	0.46	0.84	0.67	0.92	0.43	0.38	0.25
		Medium	4c	2	0.12	0.47	0.16	0.45	0.25	0.49	0.34	0.29	0.24
				3	0.18	0.60	0.23	0.59	0.37	0.65	0.42	0.37	0.28
				5	0.29	0.81	0.36	0.84	0.60	0.92	0.53	0.48	0.32
‘Keeping’	Lean	Small	1k	2	0.11	0.18	0.14	0.23	0.23	0.28	0.08	0.10	0.05
				3	0.16	0.29	0.21	0.37	0.36	0.43	0.12	0.16	0.07
				5	0.29	0.49	0.37	0.62	0.60	0.70	0.20	0.25	0.10
		Medium	2k	2	0.10	0.19	0.13	0.24	0.23	0.27	0.09	0.11	0.05
				3	0.15	0.29	0.20	0.37	0.35	0.42	0.14	0.17	0.07
				5	0.27	0.50	0.35	0.62	0.60	0.69	0.23	0.27	0.09
	Fat	Small	3k	2	0.11	0.19	0.14	0.24	0.23	0.27	0.07	0.10	0.04
				3	0.17	0.29	0.21	0.38	0.36	0.43	0.12	0.16	0.07
				5	0.30	0.50	0.37	0.63	0.61	0.70	0.20	0.25	0.09
		Medium	4k	2	0.10	0.19	0.13	0.24	0.23	0.27	0.09	0.11	0.03
				3	0.15	0.30	0.20	0.38	0.36	0.43	0.14	0.17	0.07
				5	0.27	0.51	0.35	0.63	0.61	0.70	0.28	0.06	0.09

^aMaximum temperature on the surface of a fish located in the middle of the box, close to the wall.

^bMaximum temperature on the surface of a fish located at the bottom corner of the tub.

^cCalculated by subtracting the log₁₀ increase in tubs of the specified column number from the corresponding log₁₀ increase in the box, also indicated by the appropriate column number. A positive value indicates a greater growth potential (log₁₀ increase) in tubs compared to boxes, while the opposite is true for the negative values.