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

S ummary . 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.