{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T22:42:16Z","timestamp":1790462536779,"version":"4.1.0"},"reference-count":27,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2016,9,1]],"date-time":"2016-09-01T00:00:00Z","timestamp":1472688000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/501100002383","name":"King Saud University","doi-asserted-by":"publisher","award":["RG-1435-016"],"award-info":[{"award-number":["RG-1435-016"]}],"id":[{"id":"10.13039\/501100002383","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Food Microbiology"],"published-print":{"date-parts":[[2016,9]]},"DOI":"10.1016\/j.fm.2016.04.003","type":"journal-article","created":{"date-parts":[[2016,4,30]],"date-time":"2016-04-30T17:47:05Z","timestamp":1462038425000},"page":"128-134","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":40,"special_numbering":"C","title":["Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat"],"prefix":"10.1016","volume":"58","author":[{"given":"Vasiliki D.","family":"Vardaka","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hany M.","family":"Yehia","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ioannis N.","family":"Savvaidis","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2016.04.003_bib1","isbn-type":"print","article-title":"Compendium of Methods for the Microbiological Examination of Foods","author":"APHA.","year":"2015","ISBN":"https:\/\/id.crossref.org\/isbn\/9780875530222"},{"key":"10.1016\/j.fm.2016.04.003_bib2","doi-asserted-by":"crossref","first-page":"2178","DOI":"10.1128\/JB.183.7.2178-2186.2001","article-title":"Global analysis of Escherichia coli gene expression during the acetate-induced acid tolerance response","volume":"183","author":"Arnold","year":"2001","journal-title":"J.\u00a0Bacteriol."},{"key":"10.1016\/j.fm.2016.04.003_bib3","doi-asserted-by":"crossref","first-page":"722","DOI":"10.1016\/j.foodres.2011.04.052","article-title":"Control of Salmonella in foods by using essential oils: a review","volume":"45","author":"Bajpai","year":"2012","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2016.04.003_bib4","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.ijfoodmicro.2004.03.022","article-title":"Essential oils: their antibacterial properties and potential applications in foods a review","volume":"94","author":"Burt","year":"2004","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib5","doi-asserted-by":"crossref","first-page":"621","DOI":"10.1089\/fpd.2008.0088","article-title":"Citrus products decrease growth of E.\u00a0coli O157:H7 and Salmonella Typhimurium in pure culture and in fermentation with mixed ruminal microorganisms in\u00a0vitro","volume":"5","author":"Callaway","year":"2008","journal-title":"Foodborne Pathogens Dis."},{"key":"10.1016\/j.fm.2016.04.003_bib6","series-title":"Surveillance for Foodborne Disease Outbreaks in United States, 1998-2008-Morbidity and Mortality Weekly Report (MMWR)","author":"CDC, Centers for Disease Control and Prevention","year":"2013"},{"key":"10.1016\/j.fm.2016.04.003_bib7","series-title":"Food Microbiology: Fundamentals and Frontiers","author":"Doyle","year":"2007"},{"key":"10.1016\/j.fm.2016.04.003_bib8","doi-asserted-by":"crossref","first-page":"289","DOI":"10.1016\/0168-1605(91)90143-D","article-title":"Escherichia coli O157:H7 and its significance in foods","volume":"12","author":"Doyle","year":"1991","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib9","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.ijfoodmicro.2009.11.016","article-title":"Effects of chitosan films on the growth of Listeria monocytogenes, Staphylococcus aureus and Salmonella spp. in laboratory media and in fish soup","volume":"137","author":"Fernandez-Saiz","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib10","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.ijfoodmicro.2007.12.019","article-title":"Characterization of the antimicrobial properties against S.\u00a0aureus of novel renewable blends chitosan and gliadins of interest in active food packaging and coating applications","volume":"124","author":"Fernandez-Saiz","year":"2008","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib11","doi-asserted-by":"crossref","first-page":"91","DOI":"10.1016\/j.ijfoodmicro.2008.02.028","article-title":"The antimicrobial efficacy of plant oil combinations and interactions with food ingredients","volume":"124","author":"Gutierrez","year":"2008","journal-title":"Int. J. Food Microbiol"},{"key":"10.1016\/j.fm.2016.04.003_bib12","doi-asserted-by":"crossref","first-page":"51","DOI":"10.1016\/j.ijfoodmicro.2010.09.012","article-title":"Antimicrobial properties of chitosan and mode of action: a state of the art review","volume":"144","author":"Kong","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib13","doi-asserted-by":"crossref","first-page":"206","DOI":"10.1016\/j.foodcont.2012.01.039","article-title":"Antibacterial action of chitosan-arginine against Escherichia coli O157:H7 in chicken juice","volume":"26","author":"Lahmer","year":"2012","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2016.04.003_bib14","doi-asserted-by":"crossref","first-page":"21","DOI":"10.1016\/j.lwt.2012.04.012","article-title":"Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract","volume":"49","author":"Mexis","year":"2012","journal-title":"LWT - Food Sci. Technol."},{"key":"10.1016\/j.fm.2016.04.003_bib15","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1016\/B978-0-12-384947-2.00414-1","article-title":"Lactic acid bacteria","volume":"2016","author":"Mozzi","year":"2016","journal-title":"Ref.\u00a0Modul. Food Sci. Encycl. Food Health"},{"key":"10.1016\/j.fm.2016.04.003_bib16","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1016\/j.fm.2015.01.010","article-title":"The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Cambylobacter jejuni and lactic acid bacteria on turkey breast fillets","volume":"49","author":"Nair","year":"2015","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib17","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/j.tifs.2006.10.022","article-title":"Chitin\/Chitosan: modifications and their unlimited application potential-an overview","volume":"18","author":"Prashanth","year":"2007","journal-title":"Trends Food Sci. Technol."},{"key":"10.1016\/j.fm.2016.04.003_bib18","doi-asserted-by":"crossref","first-page":"264","DOI":"10.1016\/j.ijfoodmicro.2012.04.002","article-title":"Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat","volume":"156","author":"Petrou","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib19","doi-asserted-by":"crossref","first-page":"455","DOI":"10.1007\/BF02903722","article-title":"Isolation of verotoxigenic Escherichia coli O157:H7 from poultry","volume":"44","author":"Pilipcinec","year":"1999","journal-title":"Folia Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib20","doi-asserted-by":"crossref","first-page":"303","DOI":"10.1016\/j.ijbiomac.2015.02.033","article-title":"Effect of chitosan on spoilage bacteria, Escherichia coli and Listeria monocytogenes in cured chicken meat","volume":"76","author":"Shekarforoush","year":"2015","journal-title":"Int. J. Biol. Macromol."},{"key":"10.1016\/j.fm.2016.04.003_bib21","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1016\/j.meatsci.2010.04.015","article-title":"Overview of the current meat hygiene and safety risks and summary of recent studies on biofilms, and control of Escherichia coli O157:H7 in nonintact and Listeria monocytogenes in ready-to-eat, meat products","volume":"86","author":"Sofos","year":"2010","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2016.04.003_bib22","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/j.meatsci.2007.11.014","article-title":"The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage","volume":"80","author":"Solomakos","year":"2008","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2016.04.003_bib23","doi-asserted-by":"crossref","first-page":"2176","DOI":"10.4315\/0362-028X-69.9.2168","article-title":"Effects of chitosan and a low molecular weight chitosan on Bacillus cereus and application in the preservation of cooked rice","volume":"69","author":"Tsai","year":"2006","journal-title":"J.\u00a0Food Prot."},{"key":"10.1016\/j.fm.2016.04.003_bib24","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.fm.2015.09.015","article-title":"The effects of citrus extract (Citrox\u00ae) on the naturally occurring microflora and inoculated pathogens, Bacillus cereus and Salmonella enterica, in a model food system and the traditional Greek yogurt-based salad Tzatziki","volume":"53","author":"Tsiraki","year":"2016","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib25","doi-asserted-by":"crossref","first-page":"416","DOI":"10.1016\/j.foodchem.2013.07.087","article-title":"Citrus extract or natamycin treatments on Tzatziki- A traditional Greek salad","volume":"142","author":"Tsiraki","year":"2014","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2016.04.003_bib26","doi-asserted-by":"crossref","first-page":"54","DOI":"10.1016\/j.ijfoodmicro.2013.06.018","article-title":"Chitosan or rosemary oil treatments, singly or combined to increase turkey meat shelf-life","volume":"16","author":"Vasilatos","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2016.04.003_bib27","doi-asserted-by":"crossref","first-page":"2077","DOI":"10.1073\/pnas.82.7.2077","article-title":"Mechanisms of determining aerobic or anaerobic growth in the facultative anaerobe Salmonella Typhimurium","volume":"82","author":"Yamamoto","year":"1985","journal-title":"Proc. Natl. Acad. Sci."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002015301246?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002015301246?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2018,9,12]],"date-time":"2018-09-12T16:58:24Z","timestamp":1536771504000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002015301246"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2016,9]]},"references-count":27,"alternative-id":["S0740002015301246"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2016.04.003","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2016,9]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Effects of Citrox and chitosan on the survival of Escherichia coli O157:H7 and Salmonella enterica in vacuum-packaged turkey meat","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2016.04.003","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2016 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}