{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,1]],"date-time":"2026-09-01T04:42:15Z","timestamp":1788237735300,"version":"build-2803163510"},"reference-count":51,"publisher":"Wiley","issue":"6","license":[{"start":{"date-parts":[[2021,3,26]],"date-time":"2021-03-26T00:00:00Z","timestamp":1616716800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Food Science &amp; Nutrition"],"published-print":{"date-parts":[[2021,6]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    Human listeriosis is predominantly associated with contaminated food consumption, including seafood, shrimp, and RTE foods.\n                    <jats:italic>Listeria monocytogenes<\/jats:italic>\n                    is a foodborne pathogen that is mainly found in freshwater, seawater, and fish mucus. Seafood contamination can occur during food processing.\n                    <jats:italic>L.monocytogenes<\/jats:italic>\n                    levels of below 100\u00a0cfu\/g can be found in seafood samples. The present study was conducted to investigates the effect of Zataria multiflora essential oil (ZEO) and potassium sorbate (PS) on microbial and chemical changes in raw rainbow trout at 4\u00b0C to extent shelf life and improve food safety. First, the chemical compositions of ZEO were identified. Then, different percentage of ZEO (1.5, 0.8, and 0.5%) and PS (2%) were inoculated in raw fish fillets and analyzed for TVC, TBA, TVB\u2010N, pH, sensory attributes,\n                    <jats:italic>Pseudomonas aeruginosa,<\/jats:italic>\n                    and inoculated\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    (1\u00a0\u00d7\u00a010\n                    <jats:sup>5<\/jats:sup>\n                    \u00a0cfu\/g) survival at 4\u00b0C for 12\u00a0days. The best sensory evaluation score was observed for the samples treated with 0.8% and 1.5% ZEO. Overall, this study results indicated that the treatment of rainbow trout fillet with 1.5% ZEO is the best method for controlling the growth of\n                    <jats:italic>L. monocytogenes<\/jats:italic>\n                    at refrigerator temperature without any undesirable sensory effects.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.2259","type":"journal-article","created":{"date-parts":[[2021,3,27]],"date-time":"2021-03-27T02:59:36Z","timestamp":1616813976000},"page":"3015-3025","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":15,"title":["Effect of\n                    <i>Zataria\u00a0multiflora<\/i>\n                    essential oil and potassium sorbate on inoculated\n                    <i>Listeria\u00a0monocytogenes<\/i>\n                    , microbial and chemical quality of raw trout fillet during refrigerator storage"],"prefix":"10.1002","volume":"9","author":[{"given":"Forough","family":"Motavaf","sequence":"first","affiliation":[{"name":"Department of Fisheries Faculty of Natural Resources University of Tehran Karaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8620-501X","authenticated-orcid":false,"given":"Alireza","family":"Mirvaghefi","sequence":"additional","affiliation":[{"name":"Department of Fisheries Faculty of Natural Resources University of Tehran Karaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hamid","family":"Farahmand","sequence":"additional","affiliation":[{"name":"Department of Fisheries Faculty of Natural Resources University of Tehran Karaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6927-1093","authenticated-orcid":false,"given":"Seyed Vali","family":"Hosseini","sequence":"additional","affiliation":[{"name":"Department of Fisheries Faculty of Natural Resources University of Tehran Karaj Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2021,3,26]]},"reference":[{"key":"e_1_2_7_2_1","first-page":"1","article-title":"Effect of corn starch coating incorporated with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on microbial quality of fresh chicken meat and fate of inoculated Listeria monocytogenes","volume":"57","author":"Abbasi Z.","year":"2020","journal-title":"Journal of Food Science and Technology"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2016.06.020"},{"key":"e_1_2_7_4_1","first-page":"469","volume-title":"Identification of Essential Oil Components by Gas Chromatography\/Mass Spectroscopy","author":"Adams R. 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