{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,3]],"date-time":"2026-09-03T17:14:44Z","timestamp":1788455684539,"version":"build-2803163510"},"reference-count":79,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2022,10,1]],"date-time":"2022-10-01T00:00:00Z","timestamp":1664582400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2022,10,1]],"date-time":"2022-10-01T00:00:00Z","timestamp":1664582400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2022,5,24]],"date-time":"2022-05-24T00:00:00Z","timestamp":1653350400000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100008442","name":"Mejeribrugets ForskningsFond","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100008442","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":[[2022,10]]},"DOI":"10.1016\/j.fm.2022.104060","type":"journal-article","created":{"date-parts":[[2022,5,24]],"date-time":"2022-05-24T09:04:43Z","timestamp":1653383083000},"page":"104060","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":11,"special_numbering":"C","title":["Clostridium sporogenes as surrogate for proteolytic C. botulinum - Development and validation of extensive growth and growth-boundary model"],"prefix":"10.1016","volume":"107","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-5626-1889","authenticated-orcid":false,"given":"Ioulia","family":"Koukou","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Thomai","family":"Stergioti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rasmus","family":"la Cour","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elissavet","family":"Gkogka","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paw","family":"Dalgaard","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.fm.2022.104060_bib1","series-title":"European Guide for the Hygienic Manufacture of Processed Cheese, Final Version","first-page":"1","year":"2018"},{"key":"10.1016\/j.fm.2022.104060_bib77","doi-asserted-by":"crossref","first-page":"104055","DOI":"10.1016\/j.fm.2022.104055","article-title":"Synergistic interaction between pH and NaCl in the limits of germination and outgrowth of Clostridium sporogenes and Group I Clostridium botulinum vegetative cells and spores after heat treatment","volume":"106","author":"Boix","year":"2022","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib2","doi-asserted-by":"crossref","first-page":"103832","DOI":"10.1016\/j.fm.2021.103832","article-title":"The synergic interaction between environmental factors (pH and NaCl) and physiological state (vegetative cells and spores) provides new possibilities for optimizing processes to manage risk of C. sporogenes spoilage","volume":"100","author":"Boix","year":"2021","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib3","doi-asserted-by":"crossref","first-page":"833","DOI":"10.4315\/0362-028X-66.5.833","article-title":"Growth and germination of proteolytic Clostridium botulinum in vegetable-based media","volume":"66","author":"Braconnier","year":"2003","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib4","doi-asserted-by":"crossref","first-page":"1150","DOI":"10.1128\/aem.45.3.1150-1152.1983","article-title":"Clostridium botulinum Type A growth and toxin production in media and process cheese spread","volume":"45","author":"Briozzo","year":"1983","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib5","doi-asserted-by":"crossref","first-page":"66","DOI":"10.3989\/gya.2000.v51.i1-2.408","article-title":"The role of lipids in controlling microbial growth","volume":"51","author":"Brocklehurst","year":"2000","journal-title":"Grasas Aceites"},{"key":"10.1016\/j.fm.2022.104060_bib6","doi-asserted-by":"crossref","first-page":"586","DOI":"10.3390\/toxins12090586","article-title":"Diversity of the genomes and neurotoxins of strains of Clostridium botulinum Group I and Clostridium sporogenes associated with foodborne, infant and wound botulism","volume":"12","author":"Brunt","year":"2020","journal-title":"Toxins"},{"key":"10.1016\/j.fm.2022.104060_bib7","series-title":"The Merck Index: an Encyclopedia of Chemicals, Drugs and Biologicals","author":"Budavari","year":"1989"},{"key":"10.1016\/j.fm.2022.104060_bib8","first-page":"126","article-title":"Growth of Clostridium botulinum on synthetic mediums","volume":"52","author":"Burrows","year":"1993","journal-title":"J. Infect. Dis."},{"key":"10.1016\/j.fm.2022.104060_bib9","doi-asserted-by":"crossref","first-page":"571","DOI":"10.1006\/fmic.2001.0426","article-title":"Inhibition of Clostridium sporogenes growth in mascarpone cheese by co-inoculation with Streptococcus thermophilus under conditions of temperature abuse","volume":"18","author":"Carminati","year":"2001","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib10","doi-asserted-by":"crossref","first-page":"1070","DOI":"10.4315\/0362-028X-63.8.1071","article-title":"Modeling the germination kinetics of Clostridium botulinum 56A spores as affected by temperature, pH, and sodium chloride","volume":"63","author":"Chea","year":"2000","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib11","doi-asserted-by":"crossref","first-page":"60","DOI":"10.1016\/j.foodchem.2010.01.070","article-title":"Partition of selected food preservatives in fish oil-water systems","volume":"122","author":"Cheng","year":"2010","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2022.104060_bib12","doi-asserted-by":"crossref","first-page":"53","DOI":"10.1006\/fmic.1999.0292","article-title":"Influence of water activity and storage conditions on survival and growth of proteolytic Clostridium botulinum in peanut spread","volume":"17","author":"Clavero","year":"2000","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib13","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.ijfoodmicro.2004.10.014","article-title":"Modelling the influence of single acid and mixture on bacterial growth","volume":"100","author":"Coroller","year":"2005","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib14","doi-asserted-by":"crossref","first-page":"349","DOI":"10.4315\/0362-028X-62.4.349","article-title":"Growth and toxin production by Clostridium botulinum in English-style crumpets packaged under modified atmospheres","volume":"62","author":"Daifas","year":"1999","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib15","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/S0167-7012(00)00219-0","article-title":"Comparison of maximum specific growth rates and lag times estimated from absorbance and viable count data by different mathematical models","volume":"43","author":"Dalgaard","year":"2001","journal-title":"J. Microbiol. Methods"},{"key":"10.1016\/j.fm.2022.104060_bib16","series-title":"Foodborne Bacterial Pathogens: Methods and Protocols, Methods in Molecular Biology","first-page":"247","article-title":"Modelling growth of Listeria monocytogenes and lactic acid bacteria in food environments","volume":"vol. 1918","author":"Dalgaard","year":"2019"},{"key":"10.1016\/j.fm.2022.104060_bib17","doi-asserted-by":"crossref","first-page":"624","DOI":"10.1016\/j.fm.2006.12.003","article-title":"Response surface model for prediction of growth parameters from spores of Clostridium sporogenes under different experimental conditions","volume":"24","author":"Dong","year":"2007","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib18","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.ijfoodmicro.2014.12.022","article-title":"Anaerobic sporeformers and their significance with respect to milk and dairy products","volume":"197","author":"Doyle","year":"2015","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib19","first-page":"1","article-title":"Opinion of the scientific panel on biological hazards on the request from the Commission related to Clostridium spp in foodstuffs. (Question N\u00b0 EFSA-Q-2004-009)","volume":"199","year":"2005","journal-title":"EFSA J."},{"key":"10.1016\/j.fm.2022.104060_bib20","series-title":"Fish and Fishery Products Hazards and Controls Guidance","year":"2021"},{"key":"10.1016\/j.fm.2022.104060_bib21","series-title":"Fundamentals of Cheese Science","first-page":"589","article-title":"Processed cheese and substitute\/imitation cheese products","author":"Fox","year":"2000"},{"key":"10.1016\/j.fm.2022.104060_bib22","doi-asserted-by":"crossref","first-page":"867","DOI":"10.4315\/0362-028X-62.8.867","article-title":"Clostridium botulinum spores and toxin in mascarpone cheese and other milk products","volume":"62","author":"Franciosa","year":"1999","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib23","doi-asserted-by":"crossref","first-page":"213","DOI":"10.1016\/0740-0020(86)90002-X","article-title":"Selective recovery of proteolytic strains of CIostridium botulinum types A and B from model cured meat systems","volume":"3","author":"Gibson","year":"1986","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib24","doi-asserted-by":"crossref","first-page":"479","DOI":"10.1111\/j.1365-2672.1987.tb02680.x","article-title":"The effect of sodium chloride and temperature on the rate and extent of growth of Clostridium botulinum type A in pasteurized pork slurry","volume":"62","author":"Gibson","year":"1987","journal-title":"J. Appl. Bacteriol."},{"key":"10.1016\/j.fm.2022.104060_bib25","doi-asserted-by":"crossref","first-page":"1478","DOI":"10.4315\/0362-028X.JFP-17-027","article-title":"Inhibition of Clostridium botulinum in model reduced-sodium pasteurized prepared cheese products","volume":"80","author":"Glass","year":"2017","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib26","doi-asserted-by":"crossref","first-page":"84","DOI":"10.1016\/j.ijfoodmicro.2014.06.020","article-title":"Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa","volume":"186","author":"Hereu","year":"2014","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib27","doi-asserted-by":"crossref","first-page":"471","DOI":"10.1016\/j.foodcont.2015.08.035","article-title":"Mathematical modeling and growth kinetics of Clostridium sporogenes in cooked beef","volume":"60","author":"Hong","year":"2016","journal-title":"Food Control"},{"key":"10.1016\/j.fm.2022.104060_bib28","doi-asserted-by":"crossref","first-page":"248","DOI":"10.1016\/j.foodres.2018.02.028","article-title":"Growth of non-toxigenic Clostridium botulinum mutant LNT01 in cooked beef: one-step kinetic analysis and comparison with C. sporogenes and C. perfringens","volume":"107","author":"Huang","year":"2018","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2022.104060_bib29","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1128\/aem.32.1.121-124.1976","article-title":"Effect of acid and salt concentration in fresh-pack pickles on the growth of Clostridium botulinum spores","volume":"32","author":"Ito","year":"1976","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib30","doi-asserted-by":"crossref","first-page":"583","DOI":"10.1006\/fmic.1999.0270","article-title":"Proteolytic Clostridium botulinum growth at 12 to 48\u25e6C simulating the cooling of cooked meat: development of a predictive model","volume":"16","author":"Juneja","year":"1999","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib31","doi-asserted-by":"crossref","first-page":"103618","DOI":"10.1016\/j.fm.2020.103618","article-title":"A predictive growth model for Clostridium botulinum during cooling of cooked uncured ground beef","volume":"93","author":"Juneja","year":"2021","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib32","doi-asserted-by":"crossref","first-page":"110695","DOI":"10.1016\/j.foodres.2021.110695","article-title":"Predictive model for growth of Clostridium botulinum from spores during cooling of cooked ground chicken","volume":"149","author":"Juneja","year":"2021","journal-title":"Food Res. Int."},{"key":"10.1016\/j.fm.2022.104060_bib33","doi-asserted-by":"crossref","first-page":"102960","DOI":"10.1016\/j.ifset.2022.102960","article-title":"Predictive model for growth of Clostridium botulinum from spores at temperatures applicable to cooling of cooked ground pork","volume":"77","author":"Juneja","year":"2022","journal-title":"Innovat. Food Sci. Emerg. Technol."},{"key":"10.1016\/j.fm.2022.104060_bib34","doi-asserted-by":"crossref","first-page":"521","DOI":"10.1128\/am.13.4.521-526.1965","article-title":"Factors affecting the development of Clostridium botulinum in whole milk","volume":"13","author":"Kaufmann","year":"1965","journal-title":"Appl. Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib35","doi-asserted-by":"crossref","first-page":"62","DOI":"10.1016\/j.idairyj.2016.02.039","volume":"57","author":"Khanipour","year":"2016","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.fm.2022.104060_bib36","doi-asserted-by":"crossref","first-page":"468","DOI":"10.4315\/0362-028X-71.3.468","article-title":"Growth and toxin production of proteolytic Clostridium botulinum in aseptically steamed rice products at pH 4.6 to 6.8, packed under modified atmosphere, using a deoxidant pack","volume":"71","author":"Kimura","year":"2008","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib37","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/j.jenvman.2019.02.084","article-title":"Development of an interspecies interaction model: an experiment on Clostridium cadaveris and Clostridium sporogenes under anaerobic condition","volume":"237","author":"Koo","year":"2019","journal-title":"J. Environ. Manag."},{"key":"10.1016\/j.fm.2022.104060_bib38","doi-asserted-by":"crossref","first-page":"109162","DOI":"10.1016\/j.ijfoodmicro.2021.109162","article-title":"Cardinal parameter growth and growth boundary model for non-proteolytic Clostridium botulinum \u2013 effect of eight environmental factors","volume":"346","author":"Koukou","year":"2021","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib39","doi-asserted-by":"crossref","first-page":"103931","DOI":"10.1016\/j.fm.2021.103931","article-title":"Extensive growth and growth boundary model for non-proteolytic Clostridium botulinum - Evaluation and validation with MAP and smoked foods","volume":"102","author":"Koukou","year":"2022","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib40","doi-asserted-by":"crossref","first-page":"219","DOI":"10.1016\/S0168-1605(01)00640-7","article-title":"Modelling the growth kinetics of Listeria as a function of temperature, pH and organic acid concentration","volume":"73","author":"Le Marc","year":"2002","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib41","doi-asserted-by":"crossref","first-page":"692","DOI":"10.1089\/fpd.2012.1457","article-title":"The effect of pH on growth of Clostridium botulinum type A and expression of bontA and botR during different growth stages","volume":"10","author":"Li","year":"2013","journal-title":"Foodb. Pathog. Dis."},{"key":"10.1016\/j.fm.2022.104060_bib42","doi-asserted-by":"crossref","first-page":"59","DOI":"10.4315\/0362-028X-59.1.59","article-title":"Incidence of Clostridium botulinum in vegetables packaged under vacuum or modified atmosphere","volume":"56","author":"Lilly","year":"1996","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib43","doi-asserted-by":"crossref","first-page":"281","DOI":"10.1080\/10408390802544405","article-title":"Clostridium botulinum in cattle and dairy products","volume":"50","author":"Lindstr\u00f6m","year":"2010","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"10.1016\/j.fm.2022.104060_bib44","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1016\/0168-1605(87)90039-0","article-title":"The effect of acid pH on the probability of growth of proteolytic strains of Clostridium botulinum","volume":"4","author":"Lund","year":"1987","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib45","doi-asserted-by":"crossref","first-page":"1887","DOI":"10.4315\/0362-028X-69.8.1887","article-title":"Characterization of Clostridium spp. isolated from spoiled processed cheese products","volume":"8","author":"Lycken","year":"2006","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib46","doi-asserted-by":"crossref","first-page":"110","DOI":"10.1016\/j.ijfoodmicro.2015.09.020","article-title":"Modelling and predicting growth of psychrotolerant pseudomonads in milk and cottage cheese","volume":"216","author":"Martinez-Rios","year":"2016","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib79","doi-asserted-by":"crossref","first-page":"103578","DOI":"10.1016\/j.fm.2020.103578","article-title":"Predicting growth of Listeria monocytogenes at dynamic conditions during manufacturing, ripening and storage of cheeses \u2013 Evaluation and application of models","volume":"92","author":"Martinez-Rios","year":"2020","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib47","doi-asserted-by":"crossref","first-page":"103255","DOI":"10.1016\/j.fm.2019.103255","article-title":"Growth and growth boundary model with terms for melting salts to predict growth responses of Listeria monocytogenes in spreadable processed cheese","volume":"84","author":"Martinez-Rios","year":"2019","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib48","doi-asserted-by":"crossref","first-page":"108952","DOI":"10.1016\/j.ijfoodmicro.2020.108952","article-title":"Antimicrobial effect of nisin in processed cheese-Quantification of residual nisin by LC-MS\/MS and development of new growth and growth boundary model for Listeria monocytogenes","volume":"338","author":"Martinez-Rios","year":"2021","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib49","doi-asserted-by":"crossref","first-page":"2132","DOI":"10.4315\/0362-028X-72.10.2132","article-title":"Development and validation of an extensive growth and growth boundary model for Listeria monocytogenes in lightly preserved and ready-to-eat shrimp","volume":"72","author":"Mejlholm","year":"2009","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib50","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1016\/j.ijfoodmicro.2013.09.013","article-title":"Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products","volume":"167","author":"Mejlholm","year":"2013","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib51","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.ijfoodmicro.2010.04.026","article-title":"Predicting growth rates and growth boundary of Listeria monocytogenes - an international validation study with focus on processed and ready-to-eat meat and seafood","volume":"141","author":"Mejlholm","year":"2010","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib52","first-page":"5564","article-title":"Study on potential Clostridium botulinum growth and toxin production in Parma ham","volume":"5","author":"Merialdi","year":"2016","journal-title":"J. Food Saf."},{"key":"10.1016\/j.fm.2022.104060_bib53","series-title":"Posttranslational Regulation of Botulinum Neurotoxin Production in Clostridium Botulinum Hall A-Hyper","author":"N'te Inzalaco","year":"2021"},{"key":"10.1016\/j.fm.2022.104060_bib54","doi-asserted-by":"crossref","first-page":"1331","DOI":"10.1111\/j.1365-2621.1990.tb03928.x","article-title":"Control of spoilage of canned mushrooms inoculated with CIostridium sporogenes PA3679 spores by acid-blanching and EDTA","volume":"55","author":"Okereke","year":"1990","journal-title":"J. Food Sci."},{"key":"10.1016\/j.fm.2022.104060_bib55","first-page":"47","article-title":"Milk and Milk Products","author":"Olson","year":"1980"},{"key":"10.1016\/j.fm.2022.104060_bib56","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/S0065-2911(09)05503-9","article-title":"Biology and genomic analysis of Clostridium botulinum","volume":"55","author":"Peck","year":"2009","journal-title":"Adv. Microb. Physiol."},{"key":"10.1016\/j.fm.2022.104060_bib57","first-page":"381","article-title":"Bacteria: Clostridium botulinum","volume":"1","author":"Peck","year":"2013","journal-title":"Encycl. Food Saf."},{"key":"10.1016\/j.fm.2022.104060_bib58","doi-asserted-by":"crossref","first-page":"2355","DOI":"10.1128\/aem.63.6.2355-2360.1997","article-title":"Modelling the growth rate of Escherichia coli as a function of pH and lactic acid concentration","volume":"63","author":"Presser","year":"1997","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib80","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1128\/jb.149.1.1-5.1982","article-title":"Relationship between temperature and growth rate of bacterial cultures","volume":"149","author":"Ratkowsky","year":"1982","journal-title":"J. Bacteriol."},{"key":"10.1016\/j.fm.2022.104060_bib59","doi-asserted-by":"crossref","first-page":"419","DOI":"10.4315\/0362-028X-51.5.419","article-title":"Proposed theoretical water activity values at various temperatures for selected solutions to be used as references sources in the range of microbial growth","volume":"51","author":"Resnik","year":"1988","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib60","series-title":"Fleischwirtschaft 78","first-page":"1286","article-title":"Redocpotential bei Fleisch und Fleischer- zeugnissen- 2.Typische Redoxpotentiale bei Fleisch und Fleischerzeugnissen - ein \u00dcberblick","author":"R\u00f6del","year":"1998"},{"key":"10.1016\/j.fm.2022.104060_bib61","first-page":"501","article-title":"Indices for performance evaluation of predictive models in food microbiology","volume":"81","author":"Ross","year":"1996","journal-title":"J. Appl. Bacteriol."},{"key":"10.1016\/j.fm.2022.104060_bib62","series-title":"Modeling Microbial Responses in Foods","first-page":"63","article-title":"Secondary models","author":"Ross","year":"2004"},{"key":"10.1016\/j.fm.2022.104060_bib63","doi-asserted-by":"crossref","first-page":"231","DOI":"10.1016\/S0168-1605(00)00340-8","article-title":"Predictive modelling of the growth and survival of Listeria in fishery products","volume":"62","author":"Ross","year":"2000","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib65","article-title":"Part 2: SCA opinion on vacuum packing and modified atmosphere packing of cheese and the potential for growth of Clostridium botulinum","year":"2017","journal-title":"Assured Code of Practice"},{"key":"10.1016\/j.fm.2022.104060_bib78","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1007\/BF00498809","article-title":"Behaviour of proteolytic Clostridium botulinum types A and B near the lower temperature limits of growth","volume":"5","author":"Smelt","year":"1978","journal-title":"European J. Appl. Microbiol. Biotechnol."},{"key":"10.1016\/j.fm.2022.104060_bib66","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1111\/j.1365-2672.1982.tb04375.x","article-title":"Growth and toxin formation by Clostridiurn botulinum at low pH values","volume":"52","author":"Smelt","year":"1982","journal-title":"J. Appl. Bacteriol."},{"key":"10.1016\/j.fm.2022.104060_bib67","doi-asserted-by":"crossref","first-page":"978","DOI":"10.1128\/aem.37.5.978-984.1979","article-title":"Effect of reducing agents on oxidation-reduction potential and the outgrowth of Clostridium botulinum type E spores","volume":"37","author":"Smith","year":"1979","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib68","doi-asserted-by":"crossref","first-page":"526","DOI":"10.4315\/0362-028X-49.7.526","article-title":"Evaluation of factors involved in antibotulinal properties of pasteurized process cheese spreads","volume":"49","author":"Tanaka","year":"1986","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib69","doi-asserted-by":"crossref","first-page":"1100","DOI":"10.4315\/0362-028X-58.10.1100","article-title":"Growth of proteolytic Clostridium botulinum in process cheese products: II. Predictive modeling","volume":"58","author":"ter Steeg","year":"1995","journal-title":"J. Food Protect."},{"key":"10.1016\/j.fm.2022.104060_bib70","doi-asserted-by":"crossref","first-page":"262","DOI":"10.1128\/am.28.2.262-264.1974","article-title":"Effect of potassium sorbate on Salmonellae, Staphylococcus aureus, Clostridium perfringens, and Clostridium botulinum in cooked, uncured sausage","volume":"28","author":"Tompkin","year":"1974","journal-title":"Appl. Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib71","first-page":"198","article-title":"Measurement of the oxidation\u2013reduction potential of cheddar cheese","volume":"73","author":"Topcu","year":"2008","journal-title":"Food Chem."},{"key":"10.1016\/j.fm.2022.104060_bib72","doi-asserted-by":"crossref","first-page":"536","DOI":"10.1111\/j.1365-2621.1954.tb17486.x","article-title":"Inhibition of the growth of Clostridium botulinum by acidification","volume":"19","author":"Townsend","year":"1954","journal-title":"Food Res."},{"key":"10.1016\/j.fm.2022.104060_bib73","doi-asserted-by":"crossref","first-page":"127","DOI":"10.3390\/foods9020127","article-title":"Influence of acid adaptation on the probability of germination of Clostridium sporogenes spores against pH, NaCl and time","volume":"9","author":"Valero","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.fm.2022.104060_bib74","doi-asserted-by":"crossref","first-page":"295","DOI":"10.1006\/fmic.1993.1034","article-title":"Time of growth model for proteolytic Clostridium botulinum","volume":"10","author":"Whiting","year":"1993","journal-title":"Food Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib75","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1111\/j.1365-2672.2008.03931.x","article-title":"Production and characterization of pure Clostridium spore suspensions","volume":"106","author":"Yang","year":"2009","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.fm.2022.104060_bib76","doi-asserted-by":"crossref","first-page":"187","DOI":"10.1016\/S0168-1605(02)00111-3","article-title":"Time-to-detection, percent-growth-positive and maximum growth rate models for Clostridium botulinum 56A at multiple temperatures","volume":"77","author":"Zhao","year":"2002","journal-title":"Int. J. Food Microbiol."}],"container-title":["Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002022000843?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0740002022000843?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T19:14:32Z","timestamp":1760037272000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0740002022000843"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2022,10]]},"references-count":79,"alternative-id":["S0740002022000843"],"URL":"https:\/\/doi.org\/10.1016\/j.fm.2022.104060","relation":{},"ISSN":["0740-0020"],"issn-type":[{"value":"0740-0020","type":"print"}],"subject":[],"published":{"date-parts":[[2022,10]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Clostridium sporogenes as surrogate for proteolytic C. botulinum - Development and validation of extensive growth and growth-boundary model","name":"articletitle","label":"Article Title"},{"value":"Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.fm.2022.104060","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2022 The Author(s). Published by Elsevier Ltd.","name":"copyright","label":"Copyright"}],"article-number":"104060"}}