{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,6,10]],"date-time":"2026-06-10T10:53:12Z","timestamp":1781088792046,"version":"3.54.1"},"reference-count":36,"publisher":"Elsevier BV","issue":"8","license":[{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2024,8,1]],"date-time":"2024-08-01T00:00:00Z","timestamp":1722470400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2024,6,10]],"date-time":"2024-06-10T00:00:00Z","timestamp":1717977600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Protection"],"published-print":{"date-parts":[[2024,8]]},"DOI":"10.1016\/j.jfp.2024.100317","type":"journal-article","created":{"date-parts":[[2024,6,13]],"date-time":"2024-06-13T17:35:46Z","timestamp":1718300146000},"page":"100317","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":7,"title":["Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products"],"prefix":"10.1016","volume":"87","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-7996-1116","authenticated-orcid":false,"given":"Kathleen A.","family":"Glass","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3961-4638","authenticated-orcid":false,"given":"Cynthia B.","family":"Austin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-3911-9646","authenticated-orcid":false,"given":"Melissa A.","family":"Bohn","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0005-2087-4164","authenticated-orcid":false,"given":"Max C.","family":"Golden","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9222-3911","authenticated-orcid":false,"given":"Kristin M.","family":"Schill","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3584-9915","authenticated-orcid":false,"given":"Steven C.","family":"Ricke","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9983-2146","authenticated-orcid":false,"given":"Subash","family":"Shrestha","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.jfp.2024.100317_b0005","series-title":"Official methods of analysis of AOAC international","author":"AOAC International","year":"2000"},{"key":"10.1016\/j.jfp.2024.100317_b0010","doi-asserted-by":"crossref","first-page":"117","DOI":"10.1016\/S0168-1605(00)00412-8","article-title":"The effect of calcium and sodium lactates on growth from spores of Bacillus cereus and Clostridium perfringens in a 'sous-vide' beef goulash under temperature abuse","volume":"63","author":"Aran","year":"2001","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.jfp.2024.100317_b0015","unstructured":"ComBase (2023). Perfringens predictor. Retrieved from http:\/\/modelling.combase.cc\/Perfringens_Predictor.aspx [Accessed 26 November, 2023]."},{"key":"10.1016\/j.jfp.2024.100317_b0020","doi-asserted-by":"crossref","first-page":"1335","DOI":"10.4315\/JFP-20-069","article-title":"Growth of Listeria monocytogenes in a high-moisture cheese on the basis of pH, moisture, and acid type","volume":"83","author":"Engstrom","year":"2020","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0025","article-title":"Comparison of growth inhibition of Clostridium perfringens, Clostridium botulinum, and Bacillus cereus during extended cooling of uncured poultry","volume":"215","author":"Glass","year":"2024","journal-title":"Meat and Muscle Biology"},{"key":"10.1016\/j.jfp.2024.100317_b0030","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfp.2024.100271","article-title":"Inhibition of Listeria monocytogenes and Clostridium botulinum in uncured shredded pork and turkey packaged under reduced oxygen conditions","volume":"87","author":"Glass","year":"2024","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0035","doi-asserted-by":"crossref","first-page":"116","DOI":"10.4315\/0362-028X-65.1.116","article-title":"Inhibition of Listeria monocytogenes by sodium diacetate and sodium lactate on wieners and cooked bratwurst","volume":"65","author":"Glass","year":"2002","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0040","article-title":"Inhibition of Clostridium perfringens in high-moisture, uncured turkey products by vinegar-based clean label ingredients during extended cooling Meat and Muscle","author":"Glass","year":"2024","journal-title":"Biology"},{"key":"10.1016\/j.jfp.2024.100317_b0045","doi-asserted-by":"crossref","first-page":"2306","DOI":"10.4315\/0362-028X-70.10.2306","article-title":"Controlling Listeria monocytogenes on sliced ham and turkey products using benzoate, propionate, and sorbate","volume":"70","author":"Glass","year":"2007","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0050","doi-asserted-by":"crossref","first-page":"2074","DOI":"10.4315\/0362-028X.JFP-13-155","article-title":"Inhibition of Listeria monocytogenes by propionic acid-based ingredients in cured deli-style turkey","volume":"76","author":"Glass","year":"2013","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0055","doi-asserted-by":"crossref","first-page":"214","DOI":"10.4315\/0362-028X-70.1.214","article-title":"Inhibition of Listeria monocytogenes in turkey and pork-beef bologna by combinations of sorbate, benzoate, and propionate","volume":"70","author":"Glass","year":"2007","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0060","doi-asserted-by":"crossref","first-page":"1787","DOI":"10.4315\/0362-028X.JFP-14-059","article-title":"Inhibition of Listeria monocytogenes in deli-style turkey breast formulated with cultured celery powder and\/or cultured sugar-vinegar blend during storage at 4\u00b0C","volume":"77","author":"Golden","year":"2014","journal-title":"Journal of Food Protection"},{"issue":"Sup.A","key":"10.1016\/j.jfp.2024.100317_b0065","first-page":"314","article-title":"Comparison of clean label antimicrobials with nitrite on the inhibition of Clostridium perfringens during extended cooling of a model deli-style ham product","volume":"82","author":"Golden","year":"2019","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0070","doi-asserted-by":"crossref","first-page":"1376","DOI":"10.4315\/0362-028X-72.7.1376","article-title":"Risk Assessment for Clostridium perfringens in ready-to-eat and partially cooked meat and poultry products","volume":"72","author":"Golden","year":"2009","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0075","doi-asserted-by":"crossref","first-page":"81","DOI":"10.1016\/S0168-1605(99)00109-9","article-title":"Thermal inactivation of Bacillus cereus spores formed at different temperatures","volume":"51","author":"Gonzalez","year":"1999","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.jfp.2024.100317_b0080","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1089\/fpd.2012.1316","article-title":"Epidemiology of foodborne disease outbreaks caused by Clostridium perfringens, United States, 1998\u20132010","volume":"10","author":"Grass","year":"2013","journal-title":"Foodborne Pathogens and Disease"},{"key":"10.1016\/j.jfp.2024.100317_b0085","doi-asserted-by":"crossref","first-page":"155","DOI":"10.1016\/j.ijfoodmicro.2003.10.012","article-title":"Inhibitory effects of organic acid salts on growth of Clostridium perfringens from spore inocula during chilling of marinated ground turkey breast","volume":"93","author":"Juneja","year":"2004","journal-title":"International Journal of Food Microbiology"},{"key":"10.1016\/j.jfp.2024.100317_b0090","doi-asserted-by":"crossref","first-page":"1972","DOI":"10.4315\/0362-028X.JFP-13-106","article-title":"Inhibition of Clostridium perfringens growth by potassium lactate during an extended cooling of cooked uncured ground turkey breasts","volume":"76","author":"Kennedy","year":"2013","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0095","doi-asserted-by":"crossref","first-page":"946","DOI":"10.4315\/0362-028X.JFP-14-503","article-title":"Impact of clean-label antimicrobials and nitrite derived from natural sources on the outgrowth of Clostridium perfringens during cooling of deli-style turkey breast","volume":"78","author":"King","year":"2015","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0100","doi-asserted-by":"crossref","first-page":"147","DOI":"10.1111\/j.1365-2672.1996.tb04492.x","article-title":"Metabolic activities of Listeria monocytogenes in the presence of sodium propionate, acetate, lactate and citrate","volume":"81","author":"Kouassi","year":"1996","journal-title":"Journal of Applied Bacteriology"},{"key":"10.1016\/j.jfp.2024.100317_b0105","doi-asserted-by":"crossref","first-page":"M598","DOI":"10.1111\/j.1750-3841.2012.02922.x","article-title":"Inhibition of Clostridium perfringens spore germination and outgrowth by lemon juice and vinegar product in reduced NaCl roast beef","volume":"77","author":"Li","year":"2012","journal-title":"Journal of Food Science"},{"key":"10.1016\/j.jfp.2024.100317_b0110","doi-asserted-by":"crossref","first-page":"1366","DOI":"10.4315\/0362-028X.JFP-12-501","article-title":"Identifying ingredients that delay outgrowth of Listeria monocytogenes in natural, organic, and clean-label ready-to-eat meat and poultry products","volume":"76","author":"McDonnell","year":"2013","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0115","doi-asserted-by":"crossref","first-page":"651","DOI":"10.4315\/0362-028X-65.4.651","article-title":"Modeling the growth of Listeria monocytogenes in cured ready-to-eat processed meat products by manipulation of sodium chloride, sodium diacetate, potassium lactate, and product moisture content","volume":"65","author":"Seman","year":"2002","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0120","doi-asserted-by":"crossref","first-page":"945","DOI":"10.4315\/JFP-21-379","article-title":"Predicting the growth of Listeria monocytogenes in cooked, sliced deli turkey breast as a function of clean-label antimicrobials, pH, moisture, and salt","volume":"85","author":"Shrestha","year":"2022","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0125","doi-asserted-by":"crossref","first-page":"482","DOI":"10.1016\/j.meatsci.2013.07.129","article-title":"Cultured corn sugar and vinegar as a clean label antimicrobial solution in ready-to-eat meats","volume":"96","author":"Sijtsema","year":"2014","journal-title":"Meat Science"},{"key":"10.1016\/j.jfp.2024.100317_b0130","doi-asserted-by":"crossref","first-page":"461","DOI":"10.4315\/0362-028X.JFP-17-274","article-title":"Inhibition of Clostridium perfringens growth during extended cooling of cooked uncured roast turkey and roast beef using a concentrated buffered vinegar product and a buffered vinegar product","volume":"81","author":"Smith","year":"2018","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0135","unstructured":"U. S. Department of Agriculture Food Safety Inspection Service (2023). askFSIS Public Q&A: Scientific Gap #1 for large mass non-intact products that cannot cool quickly enough to follow the new options in Table 1 in FSIS\u2019s 2021 Stabilization Guideline for Meat and Poultry Products (Revised Appendix B). Retrieved from https:\/\/ask.usda.gov\/s\/article\/askFSIS-Public-Q-A-Scientific-Gap-1-for-large-mass-non-intact-products-that-cannot-cool-quickly-enough-to-follow-the-new-options-in-Table-1-in-FSIS-s-2021-Stabilization-Guideline-for-Meat-and-Poultry-Products-Revised-Appendix-B [Accessed January 31, 2024]."},{"key":"10.1016\/j.jfp.2024.100317_b0140","unstructured":"U.S. Department of Agriculture Food Safety and Inspection Service (1999). Appendix B: Compliance guidelines for cooling heat-treated meat and poultry products (Stabilization). June 1999. Retrieved from https:\/\/meathaccp.wisc.edu\/validation\/assets\/App%20B.pdf [Accessed 24 November, 2023]."},{"key":"10.1016\/j.jfp.2024.100317_b0145","unstructured":"U.S. Department of Agriculture Food Safety and Inspection Service (2017). FSIS compliance guideline for stabilization (cooling and hot-holding) of fully and partially heat-treated RTE and NRTE meat and poultry products produced by small and very small establishments and revised Appendix B (Jun 2017). Retrieved from https:\/\/www.fsis.usda.gov\/sites\/default\/files\/import\/Compliance-Guideline-Stabilization-Appendix-B.pdf [Accessed 24 November, 2023]."},{"key":"10.1016\/j.jfp.2024.100317_b0150","unstructured":"U.S. Department of Agriculture Food Safety and Inspection Service (2021). FSIS stabilization guideline for meat and poultry products (Revised Appendix B), Guideline ID FSIS-GD-2021-0013. Retrieved from https:\/\/www.fsis.usda.gov\/sites\/default\/files\/media_file\/2021-12\/Appendix-B.pdf [Accessed 13 November, 2023]."},{"key":"10.1016\/j.jfp.2024.100317_b0155","unstructured":"U.S. Department of Agriculture Food Safety and Inspection Service (2023). Clostridium perfringens market basket study. Retrieved from https:\/\/www.fsis.usda.gov\/sites\/default\/files\/media_file\/documents\/Clostridium_Perfringens_Market_Basket_Study_Results_2021-0013-Rel.pdf [Accessed 26 November, 2023]."},{"key":"10.1016\/j.jfp.2024.100317_b0160","doi-asserted-by":"crossref","first-page":"470","DOI":"10.4315\/0362-028x-73.3.470","article-title":"Inhibition of Clostridium perfringens spore germination and outgrowth by buffered vinegar and lemon juice concentrate during chilling of ground turkey roast containing minimal ingredients","volume":"73","author":"Valenzuela-Martinez","year":"2010","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0165","doi-asserted-by":"crossref","first-page":"923","DOI":"10.4315\/0362-028X-70.4.923","article-title":"Inhibition of germination and outgrowth of Clostridium perfringens spores by lactic acid salts during cooling of injected turkey","volume":"70","author":"Velugoti","year":"2007","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2024.100317_b0170","doi-asserted-by":"crossref","first-page":"687","DOI":"10.1016\/j.fm.2007.04.004","article-title":"Use of calcium, potassium, and sodium lactates to control germination and outgrowth of Clostridium perfringens spores during chilling of injected pork","volume":"24","author":"Velugoti","year":"2007","journal-title":"Food Microbiology"},{"key":"10.1016\/j.jfp.2024.100317_b0175","doi-asserted-by":"crossref","first-page":"63","DOI":"10.1016\/j.fm.2016.03.012","article-title":"Minimal inhibitory concentrations of undissociated lactic, acetic, citric and propionic acid for Listeria monocytogenes under conditions relevant to cheese","volume":"58","author":"Wemmenhove","year":"2016","journal-title":"Food Microbiology"},{"key":"10.1016\/j.jfp.2024.100317_b0180","doi-asserted-by":"crossref","first-page":"M672","DOI":"10.1111\/1750-3841.13232","article-title":"Controlling Listeria monocytogenes and Leuconostoc mesenteroides in uncured deli-style turkey breast using a clean label antimicrobial","volume":"81","author":"Weyker","year":"2016","journal-title":"Journal of Food Science"}],"container-title":["Journal of Food Protection"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0362028X24001017?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0362028X24001017?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2024,10,6]],"date-time":"2024-10-06T04:34:39Z","timestamp":1728189279000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0362028X24001017"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,8]]},"references-count":36,"journal-issue":{"issue":"8","published-print":{"date-parts":[[2024,8]]}},"alternative-id":["S0362028X24001017"],"URL":"https:\/\/doi.org\/10.1016\/j.jfp.2024.100317","relation":{},"ISSN":["0362-028X"],"issn-type":[{"value":"0362-028X","type":"print"}],"subject":[],"published":{"date-parts":[[2024,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Inhibition of Clostridium perfringens and Bacillus cereus by Dry Vinegar and Cultured Sugar Vinegar During Extended Cooling of Uncured Beef and Poultry Products","name":"articletitle","label":"Article Title"},{"value":"Journal of Food Protection","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.jfp.2024.100317","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"\u00a9 2024 The Authors. Published by Elsevier Inc. on behalf of International Association for Food Protection.","name":"copyright","label":"Copyright"}],"article-number":"100317"}}