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The addition of bioprotective cultures generally lowered pH values compared with untreated controls (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). Differences in fat content were not consistently associated with changes in the survival of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    spp. or\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>E. coli<\/jats:italic>\n                    <\/jats:styled-content>\n                    O157:H7. However, in regular\u2010fat meatballs, the presence of bioprotective cultures resulted in notable pathogen reductions\u2014reaching up to 1.6\u20132.4 log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g\u2014at both storage temperatures (\n                    <jats:italic>p<\/jats:italic>\n                    \u2009&lt;\u20090.05). In contrast, the inhibitory effect against\n                    <jats:styled-content style=\"fixed-case\">\n                      <jats:italic>L. monocytogenes<\/jats:italic>\n                    <\/jats:styled-content>\n                    was less pronounced in low\u2010fat formulations. Growth of\n                    <jats:italic>Pseudomonas<\/jats:italic>\n                    spp. was slower in regular\u2010fat meatballs stored at 3\u00b0C. Overall, the results suggest that the combined use of bioprotective cultures and fat content may influence microbial control in beef meatballs, particularly under refrigerated storage conditions.\n                  <\/jats:p>","DOI":"10.1002\/fsn3.72260","type":"journal-article","created":{"date-parts":[[2026,8,18]],"date-time":"2026-08-18T04:36:04Z","timestamp":1787027764000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs"],"prefix":"10.1002","volume":"14","author":[{"ORCID":"https:\/\/orcid.org\/0000-0001-7364-506X","authenticated-orcid":false,"given":"Enise Beg\u00fcm","family":"G\u00f6\u00e7mez","sequence":"first","affiliation":[{"name":"Department of Food Processing, Kiraz Vocational School Dokuz Eyl\u00fcl University  \u0130zmir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8706-1417","authenticated-orcid":false,"given":"Tevhide Elif","family":"G\u00fcner","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Technology, Faculty of Veterinary Medicine Bal\u0131kesir University  Bal\u0131kesir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5124-3702","authenticated-orcid":false,"given":"Hakan","family":"Tavsanli","sequence":"additional","affiliation":[{"name":"Department of Veterinary Public Health, Faculty of Veterinary Medicine Bal\u0131kesir University  Bal\u0131kesir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1769-6249","authenticated-orcid":false,"given":"Osman \u0130rfan","family":"\u0130lhak","sequence":"additional","affiliation":[{"name":"Department of Veterinary Public Health, Faculty of Veterinary Medicine Bal\u0131kesir University  Bal\u0131kesir T\u00fcrkiye"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,8,17]]},"reference":[{"key":"e_1_2_11_2_1","first-page":"931","volume-title":"Official Methods of Analysis","author":"Association of Official Analytical Chemists","year":"1990"},{"key":"e_1_2_11_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods12020231"},{"key":"e_1_2_11_4_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ijfoodmicro.2016.06.029"},{"key":"e_1_2_11_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2021.108661"},{"key":"e_1_2_11_6_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2018.02700"},{"key":"e_1_2_11_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2020.108138"},{"key":"e_1_2_11_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/foods13193170"},{"issue":"2","key":"e_1_2_11_9_1","first-page":"71","article-title":"Some Physical, Chemical and 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