{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T05:09:54Z","timestamp":1789967394021,"version":"4.0.1"},"reference-count":27,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2019,7,1]],"date-time":"2019-07-01T00:00:00Z","timestamp":1561939200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2019,7,1]],"date-time":"2019-07-01T00:00:00Z","timestamp":1561939200000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"}],"funder":[{"name":"Fjerkr\u00e6afgiftsfonden"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Microbiology"],"published-print":{"date-parts":[[2019,7]]},"DOI":"10.1016\/j.ijfoodmicro.2019.04.003","type":"journal-article","created":{"date-parts":[[2019,4,10]],"date-time":"2019-04-10T11:05:54Z","timestamp":1554894354000},"page":"14-21","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":61,"special_numbering":"C","title":["Microbiota encompassing putative spoilage bacteria in retail packaged broiler meat and commercial broiler abattoir"],"prefix":"10.1016","volume":"300","author":[{"given":"Camilla Vester","family":"Lauritsen","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jette","family":"Kjeldgaard","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8350-5631","authenticated-orcid":false,"given":"Hanne","family":"Ingmer","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Magne","family":"Bisgaard","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4238-4658","authenticated-orcid":false,"given":"Henrik","family":"Christensen","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0005","doi-asserted-by":"crossref","DOI":"10.1371\/journal.pone.0132783","article-title":"Back to basics - the influence of DNA extraction and primer choice on phylogenetic analysis of activated sludge communities","volume":"10","author":"Albertsen","year":"2015","journal-title":"PLoS One"},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0010","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/S0168-1605(00)00381-0","article-title":"Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat","volume":"62","author":"Barakat","year":"2000","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0015","doi-asserted-by":"crossref","first-page":"1621","DOI":"10.1038\/ismej.2012.8","article-title":"Ultra-high-throughput microbial community analysis on the Illumina HiSeq and MiSeq platforms","volume":"6","author":"Caporaso","year":"2012","journal-title":"ISME J."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0020","doi-asserted-by":"crossref","first-page":"1105","DOI":"10.1038\/ismej.2014.202","article-title":"Origin and ecological selection of core and food-specific bacterial communities associated with meat and seafood spoilage","volume":"9","author":"Chaillou","year":"2015","journal-title":"ISME J."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0025","doi-asserted-by":"crossref","first-page":"399","DOI":"10.1128\/aem.37.3.399-401.1979","article-title":"Spoilage association of chicken skin","volume":"37","author":"Daud","year":"1979","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0030","doi-asserted-by":"crossref","first-page":"130","DOI":"10.1016\/j.ijfoodmicro.2012.05.020","article-title":"Spoilage microbiota associated to the storage of raw meat in different conditions","volume":"157","author":"Doulgeraki","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0035","doi-asserted-by":"crossref","first-page":"996","DOI":"10.1038\/nmeth.2604","article-title":"UPARSE: highly accurate OTU sequences from microbial amplicon reads","volume":"10","author":"Edgar","year":"2013","journal-title":"Nat. Methods"},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0040","doi-asserted-by":"crossref","first-page":"325","DOI":"10.1016\/S0958-6946(00)00055-8","article-title":"Contamination routes of Gram-negative spoilage bacteria in the production of pasteurised milk, evaluated by randomly amplified polymorphic DNA (RAPD)","volume":"10","author":"Eneroth","year":"2000","journal-title":"Int. Dairy J."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0045","doi-asserted-by":"crossref","first-page":"2159","DOI":"10.1099\/ijs.0.012872-0","article-title":"Vagococcus penaei sp. nov., isolated from spoilage microbiota of cooked shrimp (Penaeus vannamei)","volume":"60","author":"Jaffres","year":"2010","journal-title":"Int. J. Syst. Evol. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0050","doi-asserted-by":"crossref","first-page":"613","DOI":"10.1046\/j.1365-2672.1997.00276.x","article-title":"Spoilage microflora in fresh chicken breast stored at 4 degrees C: influence of packaging methods","volume":"83","author":"Jimenez","year":"1997","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0055","doi-asserted-by":"crossref","first-page":"716","DOI":"10.1099\/ijs.0.038075-0","article-title":"Introducing EzTaxon-e: a prokaryotic 16S rRNA gene sequence database with phylotypes that represent uncultured species","volume":"62","author":"Kim","year":"2012","journal-title":"Int. J. Syst. Evol. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0060","doi-asserted-by":"crossref","first-page":"4400","DOI":"10.1128\/AEM.71.8.4400-4406.2005","article-title":"Lactobacillus oligofermentans sp. nov., associated with spoilage of modified-atmosphere-packaged poultry products","volume":"71","author":"Koort","year":"2005","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0065","doi-asserted-by":"crossref","first-page":"592","DOI":"10.1111\/j.1574-6976.2007.00080.x","article-title":"Carnobacterium: positive and negative effects in the environment and in foods","volume":"31","author":"Leisner","year":"2007","journal-title":"FEMS Microbiol. Rev."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0070","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.4315\/0362-028X.JFP-11-439","article-title":"Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4 \u00b0C","volume":"75","author":"Liang","year":"2012","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0075","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1093\/database\/bav062","article-title":"MiDAS: the field guide to the microbes of activated sludge","volume":"2015","author":"McIlroy","year":"2015","journal-title":"Database"},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0080","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1046\/j.1469-0691.2000.00164.x","article-title":"The world's first case of Serratia liquefaciens intravascular catheter-related suppurative thrombophlebitis and native valve endeocarditis","volume":"6","author":"Mossad","year":"2000","journal-title":"Clin. Microbiol. Infect."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0085","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1016\/j.ijfoodmicro.2012.04.016","article-title":"Comparison of microbial communities in marinated and unmarinated broiler meat by metagenomics","volume":"157","author":"Nieminen","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0090","doi-asserted-by":"crossref","first-page":"1310","DOI":"10.1111\/jam.12890","article-title":"Packaging gas selects lactic acid bacterial communities on raw pork","volume":"119","author":"Nieminen","year":"2015","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0095","doi-asserted-by":"crossref","first-page":"181","DOI":"10.1111\/j.1365-2621.1993.tb01263.x","article-title":"Extension of shelf-life of chilled sliced roast beef by carbon-dioxide packaging","volume":"28","author":"Penney","year":"1993","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0100","doi-asserted-by":"crossref","first-page":"226","DOI":"10.1016\/j.fm.2011.10.002","article-title":"Microbial communities on Australian modified atmosphere packaged Atlantic salmon","volume":"30","author":"Powell","year":"2012","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0105","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.ijfoodmicro.2012.02.022","article-title":"Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat","volume":"156","author":"Rahkila","year":"2012","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0110","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.fm.2017.08.013","article-title":"Diversity of bacterial communities in French chicken cuts stored under modified atmosphere packaging","volume":"70","author":"Rouger","year":"2018","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0115","author":"RStudioTeam"},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0120","doi-asserted-by":"crossref","first-page":"252","DOI":"10.1016\/j.fm.2012.10.007","article-title":"Predominant enterobacteria on modified-atmosphere packaged meat and poultry","volume":"34","author":"Sade","year":"2013","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0125","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1111\/j.1365-2621.1978.tb00780.x","article-title":"Observations of the relationship between the surface area and weight of eviscerated carcases of chickens, ducks and turkeys","volume":"13","author":"Thomas","year":"1978","journal-title":"Int. J. Food Sci. Technol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0130","doi-asserted-by":"crossref","first-page":"1136","DOI":"10.1128\/AEM.01644-06","article-title":"Role of broiler carcasses and processing plant air in contamination of modified-atmosphere-packaged broiler products with psychrotrophic lactic acid bacteria","volume":"73","author":"Vihavainen","year":"2007","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2019.04.003_bb0135","unstructured":"Ward, D. V., Gevers, D., Giannoukos, G., Earl, A. M., Methe, B. A., Sodergren, E., Feldgarden, M., Ciulla, D. M., Tabbaa, D., Arze, C., Appelbaum, E., Aird, L., Anderson, S., Ayvaz, T., Belter, E., Bihan, M., Bloom, T., Crabtree, J., Courtney, L., Carmichael, L., Dooling, D., Erlich, R. L., Farmer, C., Fulton, L., Fulton, R., Gao, H. Y., Gill, J.A., Haas, B. J., Hemphill, L., Hall, O., Hamilton, S. G., Hepburn, T. A., Lennon, N. J., Joshi, V., Kells, C., Kovar, C. L., Kalra, D., Li, K., Lewis, L., Leonard, S., Muzny, D. M., Mardis, E., Mihindukulasuriya, K., Magrini, V., O'Laughlin, M., Pohl, C., Qin, X., Ross, K., Ross, M.C., Rogers, Y. H. A., Singh, N., Shang, Y., Wilczek-Boney, K., Wortman, J. R., Worley, K. C., Youmans, B. P., Yooseph, S., Zhou, Y., Schloss, P. D., Wilson, R., Gibbs, R. A., Nelson, K. E., Weinstock, G., DeSantis, T. Z., Petrosino, J. F., Highlander, S. K., Birren, B. W., Jumpstart Consortium Human, M., 2012. Evaluation of 16S rDNA-based community profiling for human microbiome research. PLoS One 7, e39315."}],"container-title":["International Journal of Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0168160519300960?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0168160519300960?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,9,29]],"date-time":"2025-09-29T12:14:17Z","timestamp":1759148057000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0168160519300960"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2019,7]]},"references-count":27,"alternative-id":["S0168160519300960"],"URL":"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2019.04.003","relation":{},"ISSN":["0168-1605"],"issn-type":[{"value":"0168-1605","type":"print"}],"subject":[],"published":{"date-parts":[[2019,7]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Microbiota encompassing putative spoilage bacteria in retail packaged broiler meat and commercial broiler abattoir","name":"articletitle","label":"Article Title"},{"value":"International Journal of Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2019.04.003","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2019 Elsevier B.V. All rights reserved.","name":"copyright","label":"Copyright"}]}}