{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,26]],"date-time":"2026-09-26T09:16:26Z","timestamp":1790414186539,"version":"4.1.0"},"reference-count":37,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2019,2,1]],"date-time":"2019-02-01T00:00:00Z","timestamp":1548979200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,2,1]],"date-time":"2019-02-01T00:00:00Z","timestamp":1548979200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2019,8,23]],"date-time":"2019-08-23T00:00:00Z","timestamp":1566518400000},"content-version":"am","delay-in-days":203,"URL":"http:\/\/www.elsevier.com\/open-access\/userlicense\/1.0\/"}],"funder":[{"DOI":"10.13039\/501100001584","name":"Department of Agriculture, Food and the Marine, Ireland","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001584","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100013206","name":"Food Institutional Research Measure","doi-asserted-by":"publisher","award":["13F458"],"award-info":[{"award-number":["13F458"]}],"id":[{"id":"10.13039\/100013206","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":[[2019,2]]},"DOI":"10.1016\/j.fm.2018.08.001","type":"journal-article","created":{"date-parts":[[2018,8,2]],"date-time":"2018-08-02T02:38:29Z","timestamp":1533177509000},"page":"38-42","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":45,"special_numbering":"C","title":["Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days"],"prefix":"10.1016","volume":"77","author":[{"given":"Colin","family":"Fogarty","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paul","family":"Whyte","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nigel","family":"Brunton","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"James","family":"Lyng","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Conor","family":"Smyth","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"John","family":"Fagan","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Declan","family":"Bolton","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2018.08.001_bib1","doi-asserted-by":"crossref","first-page":"2179","DOI":"10.1002\/jsfa.6025","article-title":"Quality changes of Atlantic horse mackerel fillets (Trachurus trachurus) packed in a modified atmosphere at different storage temperatures","volume":"93","author":"Alfaro","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.fm.2018.08.001_bib2","doi-asserted-by":"crossref","first-page":"241","DOI":"10.1016\/S0740-0020(03)00060-1","article-title":"Microbiological quality of vacuum-packed retail ostrich meat in Spain","volume":"21","author":"Alonso-Calleja","year":"2004","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib3","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/S0309-1740(01)00225-X","article-title":"Microbiological quality of retail chicken by-products in Spain","volume":"62","author":"\u00c1lvarez-Astorga","year":"2002","journal-title":"Meat Sci."},{"key":"10.1016\/j.fm.2018.08.001_bib4","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1016\/S1466-8564(00)00007-2","article-title":"Effect of combined application of high pressure treatment and modified atmospheres on the shelf life of fresh Atlantic salmon","volume":"1","author":"Amanatidou","year":"2000","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2018.08.001_bib5","doi-asserted-by":"crossref","first-page":"1376","DOI":"10.1016\/j.lwt.2011.01.010","article-title":"Shelf-life of cooked edible crab (Cancer pagurus) stored under refrigerated conditions","volume":"44","author":"Anacleto","year":"2011","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/j.fm.2018.08.001_bib6","doi-asserted-by":"crossref","first-page":"327","DOI":"10.1016\/j.foodcont.2012.12.019","article-title":"Good handling practices of the catch: the effect of early icing on the freshness quality of cuttlefish (Sepia officinalis L.)","volume":"32","author":"Badiani","year":"2013","journal-title":"Food Contr."},{"key":"10.1016\/j.fm.2018.08.001_bib7","doi-asserted-by":"crossref","first-page":"1184","DOI":"10.1002\/jsfa.5873","article-title":"Microbiological aspects and shelf life of processed seafood products","volume":"93","author":"Boziaris","year":"2013","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.fm.2018.08.001_bib8","doi-asserted-by":"crossref","first-page":"1530","DOI":"10.1016\/j.foodcont.2010.04.027","article-title":"Microbial shelf-life extension of chilled Coho salmon (Oncorhynchus kisutch) and abalone (Haliotis rufescens) by high hydrostatic pressure treatment","volume":"21","author":"Briones","year":"2010","journal-title":"Food Contr."},{"key":"10.1016\/j.fm.2018.08.001_bib9","doi-asserted-by":"crossref","first-page":"450","DOI":"10.4236\/abb.2013.43A060","article-title":"Escherichia coli in seafood: a brief overview","volume":"4","author":"Costa","year":"2013","journal-title":"Adv. Biosci. Biotechnol."},{"key":"10.1016\/j.fm.2018.08.001_bib10","doi-asserted-by":"crossref","first-page":"441","DOI":"10.1016\/j.ifset.2008.04.002","article-title":"Effects of high-pressure treatment on the microflora of oysters (Crassostrea gigas) during chilled storage","volume":"9","author":"Cruz-Romero","year":"2008","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2018.08.001_bib11","doi-asserted-by":"crossref","first-page":"305","DOI":"10.1016\/0168-1605(94)00136-T","article-title":"Modelling of microbial activity and prediction of shelf life for packed fresh fish","volume":"26","author":"Dalgaard","year":"1995","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib12","doi-asserted-by":"crossref","first-page":"373","DOI":"10.1046\/j.1472-765X.1997.00152.x","article-title":"Importance of Photobacterium phosphoreum in relation to spoilage of modified atmosphere-packed fish products","volume":"24","author":"Dalgaard","year":"1997","journal-title":"Lett. Appl. Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib13","unstructured":"EC, REGULATION (EC) No 853\/2004 of the european parliament and of the council of 29 April 2004 laying down specific hygiene rules for on the hygiene of foodstuffs. Official Journal of the European Union 47, 55-206."},{"key":"10.1016\/j.fm.2018.08.001_bib14","article-title":"The European Union summary report on trends and sources of zoonoses, zoonotic agents and food-borne outbreaks in 2015","volume":"14","author":"EFSA","year":"2016","journal-title":"EFSA Journal"},{"key":"10.1016\/j.fm.2018.08.001_bib15","doi-asserted-by":"crossref","first-page":"790","DOI":"10.1046\/j.1365-2672.2002.01588.x","article-title":"Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere-packed salmon (Salmo salar) at 2\u00b0C","volume":"92","author":"Emborg","year":"2002","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib16","doi-asserted-by":"crossref","first-page":"790","DOI":"10.1046\/j.1365-2672.2002.01588.x","article-title":"Microbial spoilage and formation of biogenic amines in fresh and thawed modified atmosphere\u2010packed salmon (Salmo salar) at 2\u00b0C","volume":"92","author":"Emborg","year":"2002","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib17","doi-asserted-by":"crossref","DOI":"10.2807\/1560-7917.ES2014.19.39.20918","article-title":"Large outbreak of Salmonella Thompson related to smoked salmon in The Netherlands, August to December 2012","volume":"19","author":"Friesema","year":"2014","journal-title":"Euro Surveill."},{"key":"10.1016\/j.fm.2018.08.001_bib18","doi-asserted-by":"crossref","first-page":"315","DOI":"10.1016\/j.lwt.2013.05.039","article-title":"Seafood biopreservation by lactic acid bacteria \u2013 a review","volume":"54","author":"Ghanbari","year":"2013","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/j.fm.2018.08.001_bib19","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1016\/S0958-1669(02)00309-9","article-title":"Fish spoilage bacteria \u2013 problems and solutions","volume":"13","author":"Gram","year":"2002","journal-title":"Curr. Opin. Biotechnol."},{"key":"10.1016\/j.fm.2018.08.001_bib20","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/0168-1605(96)01134-8","article-title":"Microbiological spoilage of fish and fish products","volume":"33","author":"Gram","year":"1996","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib21","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1111\/j.1365-2672.1973.tb04119.x","article-title":"The bacterial flora of the atlantic salmon (Salmo salar L.) in relation to its environment","volume":"36","author":"Horsley","year":"1973","journal-title":"J. Appl. Bacteriol."},{"key":"10.1016\/j.fm.2018.08.001_bib22","doi-asserted-by":"crossref","first-page":"149","DOI":"10.1016\/S0956-7135(99)00087-0","article-title":"Prevention and control of hazards in seafood","volume":"11","author":"Huss","year":"2000","journal-title":"Food Contr."},{"key":"10.1016\/j.fm.2018.08.001_bib23","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.clinmicnews.2014.01.006","article-title":"Shewanella: a marine pathogen as an emerging cause of human disease","volume":"36","author":"Janda","year":"2014","journal-title":"Clin. Microbiol. Newsl."},{"key":"10.1016\/j.fm.2018.08.001_bib24","doi-asserted-by":"crossref","first-page":"876","DOI":"10.1111\/jam.12580","article-title":"An investigation of broiler caecal Campylobacter counts at first and second thinning","volume":"117","author":"Koolman","year":"2014","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib25","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1021\/jf304266s","article-title":"Significance of antioxidants for seafood safety and human health","volume":"61","author":"Kulawik","year":"2013","journal-title":"J. Agric. Food Chem."},{"key":"10.1016\/j.fm.2018.08.001_bib26","doi-asserted-by":"crossref","first-page":"172","DOI":"10.1016\/j.lwt.2016.12.037","article-title":"Freshness assessment of turbot (Scophthalmus maximus) by Quality Index Method (QIM), biochemical, and proteomic methods","volume":"78","author":"Li","year":"2017","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/j.fm.2018.08.001_bib27","doi-asserted-by":"crossref","first-page":"713","DOI":"10.1046\/j.1365-2621.2003.00724.x","article-title":"Changes in the microbiological quality of shellfish, brought about by treatment with high hydrostatic pressure","volume":"38","author":"Linton","year":"2003","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.fm.2018.08.001_bib28","series-title":"Microbiology in Fishery Science. Advances in Fishery Science and Technology","first-page":"138","author":"Liston","year":"1980"},{"key":"10.1016\/j.fm.2018.08.001_bib29","doi-asserted-by":"crossref","first-page":"98","DOI":"10.1016\/j.ijfoodmicro.2016.08.016","article-title":"Contamination of salmon fillets and processing plants with spoilage bacteria","volume":"237","author":"M\u00f8retr\u00f8","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib30","series-title":"Aerobic Count and Specific Spoilage Organisms in Fish and Fish Products","first-page":"184","author":"NMKL","year":"2006"},{"key":"10.1016\/j.fm.2018.08.001_bib31","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1016\/j.lwt.2015.11.007","article-title":"Monitoring of spoilage and determination of microbial communities based on 16S rRNA gene sequence analysis of whole sea bream stored at various temperatures","volume":"66","author":"Parlapani","year":"2016","journal-title":"LWT - Food Sci. Technol. (Lebensmittel-Wissenschaft -Technol.)"},{"key":"10.1016\/j.fm.2018.08.001_bib32","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1016\/j.fm.2012.09.001","article-title":"Indigenous and spoilage microbiota of farmed sea bream stored in ice identified by phenotypic and 16S rRNA gene analysis","volume":"33","author":"Parlapani","year":"2013","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib33","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1016\/S0723-2020(00)80026-0","article-title":"Identification and characterization of carnobacteria associated with the gills of atlantic salmon (Salmo salar L.)","volume":"23","author":"Ring\u00f8","year":"2000","journal-title":"Syst. Appl. Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib34","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1016\/j.fm.2006.07.016","article-title":"Effect of temperature on the spoilage rate of whole, unprocessed crabs: Carcinus maenas, Necora puber and Cancer pagurus","volume":"24","author":"Robson","year":"2007","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2018.08.001_bib35","doi-asserted-by":"crossref","first-page":"1595","DOI":"10.1038\/ismej.2011.38","article-title":"Evidence for a core gut microbiota in the zebrafish","volume":"5","author":"Roeselers","year":"2011","journal-title":"ISME J."},{"key":"10.1016\/j.fm.2018.08.001_bib36","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1007\/s00726-003-0054-4","article-title":"Free amino acids and biogenic amines in red and white muscle of tuna stored in controlled atmospheres","volume":"26","author":"Ruiz-Capillas","year":"2004","journal-title":"Amino Acids"},{"key":"10.1016\/j.fm.2018.08.001_bib37","series-title":"Colour Measurement on Skin during Storage of Wet and Frozen Fish","author":"Schubring","year":"2003"}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002018304271?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002018304271?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T19:04:17Z","timestamp":1760036657000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002018304271"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,2]]},"references-count":37,"alternative-id":["S0740002018304271"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2018.08.001","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2019,2]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Spoilage indicator bacteria in farmed Atlantic salmon (Salmo salar) stored on ice for 10 days","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2018.08.001","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2018 Elsevier Ltd. All rights reserved.","name":"copyright","label":"Copyright"}]}}