Baltic cod from Dziwnów fishing grounds was stored in ice at 0° to 4°C up to 12 days after the catch. Deterioration of freshness was represented by fish minces prepared from stored fish at 3-day intervals, and next they were used as suspending media for testing the heat resistance of P.A. 3679 spores. The investigations proved that deteriorating freshness of raw materiał lowers thermal resistance of spores in minces that had been initially denaturated by heat (the drop of D₁₁₀.₁ from 4.33 to 2.41 min. after 12 days). In the raw mince, where spores showed a much higher thermal resistance ( D₁₁₀.₁ = 5.74-6.62) the dependence was poorly marked. The percentage of stable samples revealed a constant dependence on log₁₀ of the initial number of spores (cans at various levels of intensity of thermal treatment).
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