Table C.4.

Predicted log₁₀ increase of Clostridium botulinum 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 (days)	Location of fish in box or tub						Difference between boxes and tubs c
					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	0.01	0.46	0.02	0.41	0.11	0.53	0.45	0.39	0.42
				3	0.01	0.46	0.02	0.46	0.19	0.62	0.45	0.44	0.43
				5	0.01	0.46	0.07	0.48	0.32	0.70	0.45	0.41	0.38
		Medium	2c	2	0.01	0.47	0.02	0.42	0.11	0.53	0.46	0.40	0.42
				3	0.01	0.47	0.02	0.45	0.18	0.62	0.46	0.43	0.44
				5	0.01	0.47	0.02	0.48	0.26	0.69	0.46	0.46	0.43
	Fat	Small	3c	2	0.01	0.46	0.02	0.42	0.11	0.55	0.45	0.40	0.44
				3	0.01	0.46	0.02	0.47	0.20	0.64	0.45	0.45	0.44
				5	0.01	0.46	0.07	0.49	0.33	0.71	0.45	0.42	0.38
		Medium	4c	2	0.01	0.49	0.02	0.42	0.22	0.53	0.48	0.40	0.31
				3	0.01	0.49	0.02	0.47	0.30	0.61	0.48	0.45	0.31
				5	0.01	0.49	0.02	0.49	0.37	0.69	0.48	0.47	0.32
‘Keeping’	Lean	Small	1k	2	0.00	0.00	0.00	0.03	0.09	0.09	0.00	0.03	0.00
				3	0.00	0.00	0.00	0.06	0.16	0.17	0.00	0.06	0.01
				5	0.00	0.00	0.00	0.09	0.25	0.26	0.00	0.09	0.01
		Medium	2k	2	0.00	0.00	0.00	0.04	0.09	0.10	0.00	0.04	0.01
				3	0.00	0.00	0.00	0.06	0.16	0.17	0.00	0.06	0.01
				5	0.00	0.00	0.00	0.09	0.25	0.24	0.00	0.09	−0.01
	Fat	Small	3k	2	0.00	0.00	0.01	0.05	0.10	0.10	0.00	0.04	0.00
				3	0.00	0.00	0.01	0.08	0.18	0.18	0.00	0.07	0.00
				5	0.00	0.00	0.01	0.11	0.28	0.25	0.00	0.10	−0.03
		Medium	4k	2	0.00	0.00	0.00	0.06	0.21	0.02	0.00	0.06	−0.19
				3	0.00	0.00	0.00	0.09	0.29	0.03	0.00	0.09	−0.26
				5	0.00	0.00	0.00	0.12	0.39	0.04	0.00	0.12	−0.35

^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.