{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,22]],"date-time":"2026-07-22T17:07:56Z","timestamp":1784740076848,"version":"3.55.0"},"reference-count":42,"publisher":"Elsevier BV","license":[{"start":{"date-parts":[[2025,2,1]],"date-time":"2025-02-01T00:00:00Z","timestamp":1738368000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2025,2,1]],"date-time":"2025-02-01T00:00:00Z","timestamp":1738368000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2025,1,14]],"date-time":"2025-01-14T00:00:00Z","timestamp":1736812800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["International Journal of Food Microbiology"],"published-print":{"date-parts":[[2025,2]]},"DOI":"10.1016\/j.ijfoodmicro.2025.111069","type":"journal-article","created":{"date-parts":[[2025,1,14]],"date-time":"2025-01-14T16:31:47Z","timestamp":1736872307000},"page":"111069","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":4,"special_numbering":"C","title":["Spoilage characteristics of sous-vide beef caused by Clostridium estertheticum"],"prefix":"10.1016","volume":"430","author":[{"given":"Samart","family":"Dorn-In","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Riem","family":"El-Seniti","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Karin","family":"Schwaiger","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0005","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/S0950-3293(02)00086-1","article-title":"Cooking loss and juiciness of pork in relation to raw meat quality and cooking procedure","volume":"14","author":"Aaslyng","year":"2003","journal-title":"Food Qual. Prefer."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0010","doi-asserted-by":"crossref","first-page":"15","DOI":"10.1016\/j.ijgfs.2011.11.002","article-title":"Sous vide cooking: a review","volume":"1","author":"Baldwin","year":"2012","journal-title":"Int. J. Gastron. Food Sci."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0015","doi-asserted-by":"crossref","first-page":"137","DOI":"10.5219\/1719","article-title":"Perspectives for the application of the sous-vide cooking in the development of products for public catering","volume":"16","author":"Berdigaliuly","year":"2022","journal-title":"Potr. Slov. J. Food Sci."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0020","doi-asserted-by":"crossref","first-page":"108708","DOI":"10.1016\/j.foodres.2019.108708","article-title":"Sous-vide cooking improves the quality and in-vitro digestibility of semitendinosus from culled dairy cows","volume":"127","author":"Bhat","year":"2020","journal-title":"Food Res. Int."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0025","doi-asserted-by":"crossref","first-page":"1434","DOI":"10.4315\/0362-028X-70.6.1434","article-title":"Influence of peroxyacetic acid-based carcass rinse on the onset of \u201cblown pack\u201d spoilage in artificially inoculated vacuum-packed chilled beef","volume":"70","author":"Boerema","year":"2007","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0030","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1093\/femsle\/fnv218","article-title":"Detection of psychrophilic and psychrotolerant Clostridium spp. in chilled fresh vacuum-packed meat using different PCR methods","volume":"363","author":"Bonke","year":"2016","journal-title":"FEMS Microbiol. Lett."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0035","doi-asserted-by":"crossref","first-page":"697","DOI":"10.1016\/j.meatsci.2012.06.025","article-title":"Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria","volume":"92","author":"Brightwell","year":"2012","journal-title":"Meat Sci."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0040","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1016\/0168-1605(95)00070-4","article-title":"Psychrotrophic Clostridium spp. associated with \u2018blown pack\u2019 spoilage of chilled vacuum-packed red meats and dog rolls in gas-impermeable plastic casings","volume":"29","author":"Broda","year":"1996","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0045","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1080\/00288233.1997.9513236","article-title":"Prevalence of cold-tolerant clostridia associated with vacuum-packed beef and lamb stored at abusive and chill temperatures","volume":"40","author":"Broda","year":"1997","journal-title":"N. Z. J. Agric. Res."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0050","doi-asserted-by":"crossref","first-page":"107","DOI":"10.1099\/00207713-50-1-107","article-title":"Clostridium gasigenes sp. nov., a psychrophile causing spoilage of vacuum-packed meat","volume":"50","author":"Broda","year":"2000","journal-title":"Int. J. Syst. Evol. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0055","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.fm.2014.02.002","article-title":"Bacterial populations and the volatilome associated to meat spoilage","volume":"45","author":"Casaburi","year":"2015","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0060","series-title":"Meat Technology Update","article-title":"Gas bubbles in vacuum-packed meat","author":"CSIRO: Commonwealth Scientific and Industrial Research Organisation","year":"2001"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0065","author":"CSIRO: Commonwealth Scientific and Industrial Research Organisation"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0070","doi-asserted-by":"crossref","first-page":"473","DOI":"10.1002\/jsfa.2740490410","article-title":"Spoilage of vacuum-packed beef by a Clostridium sp","volume":"49","author":"Dainty","year":"1989","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0075","doi-asserted-by":"crossref","first-page":"287","DOI":"10.1016\/j.meatsci.2007.12.002","article-title":"Microbial, physical-chemical and sensory spoilage during the refrigerated storage of cooked pork loin processed by the sous vide method","volume":"80","author":"D\u00edaz","year":"2008","journal-title":"Meat Sci."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0080","doi-asserted-by":"crossref","first-page":"162","DOI":"10.1016\/j.ijfoodmicro.2018.08.020","article-title":"Development of a multiplex qPCR for the species identification of Clostridium estertheticum, C. frigoriphilum, C. bowmanii and C. tagluense-like from blown pack spoilage (BPS) meats and from wild boars","volume":"286","author":"Dorn-In","year":"2018","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0085","doi-asserted-by":"crossref","DOI":"10.1016\/j.ijfoodmicro.2022.109836","article-title":"A simple method for the isolation of cold-tolerant Clostridium spp. from meat samples","volume":"378","author":"Dorn-In","year":"2022","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0090","doi-asserted-by":"crossref","first-page":"104147","DOI":"10.1016\/j.fm.2022.104147","article-title":"Cold-tolerant microorganisms causing spoilage of vacuum-packed beef under time-temperature abuse determined by culture and qPCR","volume":"109","author":"Dorn-In","year":"2023","journal-title":"Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0095","doi-asserted-by":"crossref","first-page":"3664","DOI":"10.3390\/foods12193664","article-title":"Influence of sous vide cooking on ground beef patties","volume":"12","author":"Douglas","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0100","article-title":"Growth of spoilage bacteria during storage and transport of meat","volume":"14","author":"EFSA (European Food Safety Authority)","year":"2016","journal-title":"EFSA J."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0105","author":"European Commission Regulation (EC) No 178\/2002"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0110","author":"European Commission Regulation (EC) No 2073\/2005"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0115","series-title":"Straightforward Statistics for the Behavioral Sciences","author":"Evans","year":"1996"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0120","doi-asserted-by":"crossref","first-page":"1693","DOI":"10.1080\/10942912.2019.1666869","article-title":"Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations","volume":"22","author":"G\u00f3mez","year":"2019","journal-title":"Int. J. Food Prop."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0125","author":"Grillfuerst"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0130","first-page":"61","article-title":"Comparison of the single-step and double-step sous-vide treatment effect on the quality attributes of chicken breast","volume":"17","author":"Hasani","year":"2021","journal-title":"Prog. Agric. Eng. Sci."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0135","doi-asserted-by":"crossref","DOI":"10.1590\/S1517-83822011000100001","article-title":"Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review","author":"Hern\u00e1ndez-Macedo","year":"2011","journal-title":"Braz. J. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0140","doi-asserted-by":"crossref","first-page":"1078","DOI":"10.1128\/AEM.02943-12","article-title":"Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum","volume":"79","author":"J\u00e4\u00e4skel\u00e4inen","year":"2012","journal-title":"Appl. Environ. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0145","doi-asserted-by":"crossref","first-page":"1674","DOI":"10.3390\/foods9111674","article-title":"The impact of a consecutive process of pulsed electric field, sous-vide cooking, and reheating on the properties of beef semitendinosus muscle","volume":"16","author":"Jeong","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0150","doi-asserted-by":"crossref","first-page":"424","DOI":"10.4315\/0362-028X-52.6.424","article-title":"Spoilage of vacuum-packaged refrigerated beef by Clostridium","volume":"52","author":"Kalchayanand","year":"1989","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0155","doi-asserted-by":"crossref","first-page":"3110","DOI":"10.3390\/foods12163110","article-title":"Sous-vide as an alternative method of cooking to improve the quality of meat: a review","volume":"12","author":"Latoch","year":"2023","journal-title":"Foods"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0160","first-page":"481","article-title":"The combined effect of incubation temperature, pH and sorbic acid on the probability of growth of non-proteolytic type B Clostridium botulinum","volume":"69","author":"Lund","year":"1990","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0165","doi-asserted-by":"crossref","first-page":"109053","DOI":"10.1016\/j.ijfoodmicro.2021.109053","article-title":"High incidence of cold-tolerant Clostridium frigoriphilum and C. algidicarnis in vacuum-packed beef on retail sale in Germany","volume":"340","author":"Mang","year":"2021","journal-title":"Int. J. Food Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0170","doi-asserted-by":"crossref","first-page":"616","DOI":"10.1111\/j.1365-2672.2009.04229.x","article-title":"Isolation and sources of blown pack spoilage clostridia in beef abattoirs","volume":"7","author":"Moschonas","year":"2009","journal-title":"J. Appl. Microbiol."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0175","doi-asserted-by":"crossref","first-page":"3503","DOI":"10.1002\/jsfa.11836","article-title":"Sous vide processing: a viable approach for the assurance of microbial food safety","volume":"102","author":"Onyeaka","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb2175","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfp.2024.100252","article-title":"Evaluating the safety of sous-vide cooking for beef products inoculated with single strains of Salmonella enterica and Escherichia coli O157","volume":"87","author":"Patil","year":"2024","journal-title":"J. Food Prot."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0180","doi-asserted-by":"crossref","first-page":"1610","DOI":"10.3390\/foods10071610","article-title":"Effect of heat treatment by the sous-vide method on the quality of poultry meat","volume":"10","author":"Przybylski","year":"2021","journal-title":"Foods"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0185","doi-asserted-by":"crossref","first-page":"1596","DOI":"10.5713\/ab.23.0039","article-title":"Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat","volume":"36","author":"Shin","year":"2023","journal-title":"Anim. Biosci."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0190","first-page":"8111","article-title":"Evaluation of the weight loss of raw beef cuts vacuum-packaged with two different techniques","volume":"8","author":"Stella","year":"2019","journal-title":"Ital. J. Food Saf."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0195","doi-asserted-by":"crossref","first-page":"142","DOI":"10.3390\/microorganisms7050142","article-title":"Relevant aspects of Clostridium estertheticum as a specific spoilage organism of vacuum-packed meat","volume":"7","author":"Wambui","year":"2019","journal-title":"Microorganisms"},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0200","doi-asserted-by":"crossref","first-page":"548","DOI":"10.17221\/2520-CJAS","article-title":"Meat quality defined based on pH and colour depending on cattle category and slaughter season","volume":"55","author":"W\u0229glarz","year":"2010","journal-title":"Czech J. Anim. Sci."},{"key":"10.1016\/j.ijfoodmicro.2025.111069_bb0205","doi-asserted-by":"crossref","first-page":"1537","DOI":"10.3390\/foods9111537","article-title":"Sous-vide as a technique for preparing healthy and high-quality vegetable and seafood products","volume":"25","author":"Zavadlav","year":"2020","journal-title":"Foods"}],"container-title":["International Journal of Food Microbiology"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0168160525000145?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0168160525000145?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2025,1,28]],"date-time":"2025-01-28T02:27:37Z","timestamp":1738031257000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0168160525000145"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,2]]},"references-count":42,"alternative-id":["S0168160525000145"],"URL":"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2025.111069","relation":{},"ISSN":["0168-1605"],"issn-type":[{"value":"0168-1605","type":"print"}],"subject":[],"published":{"date-parts":[[2025,2]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Spoilage characteristics of sous-vide beef caused by Clostridium estertheticum","name":"articletitle","label":"Article Title"},{"value":"International Journal of Food Microbiology","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2025.111069","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2025 The Authors. Published by Elsevier B.V.","name":"copyright","label":"Copyright"}],"article-number":"111069"}}