{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,16]],"date-time":"2026-07-16T20:08:57Z","timestamp":1784232537209,"version":"3.55.0"},"reference-count":29,"publisher":"Elsevier BV","issue":"8","license":[{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2026,8,1]],"date-time":"2026-08-01T00:00:00Z","timestamp":1785542400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2026,6,5]],"date-time":"2026-06-05T00:00:00Z","timestamp":1780617600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100004410","name":"T\u00dcB\u0130TAK","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004410","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100007917","name":"Agricultural Research Service","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100007917","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/100000199","name":"U.S. Department of Agriculture","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100000199","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Protection"],"published-print":{"date-parts":[[2026,8]]},"DOI":"10.1016\/j.jfp.2026.100828","type":"journal-article","created":{"date-parts":[[2026,6,9]],"date-time":"2026-06-09T23:45:47Z","timestamp":1781048747000},"page":"100828","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":0,"title":["Grape Seed Extract and Sodium Chloride as Interventions to Limit Clostridium perfringens Growth during Cooling"],"prefix":"10.1016","volume":"89","author":[{"given":"Serap","family":"Co\u015fansu","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Marangeli","family":"Osoria","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Vijay K.","family":"Juneja","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1016\/j.jfp.2026.100828_b0005","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1016\/j.anaerobe.2016.03.007","article-title":"Clostridium perfringens: Comparative effects of heat and osmotic stress on non-enterotoxigenic and enterotoxigenic strains","volume":"39","author":"Abbona","year":"2016","journal-title":"Anaerobe"},{"key":"10.1016\/j.jfp.2026.100828_b0010","first-page":"89","article-title":"Grape seed extract as natural antioxidant and antibacterial in minced beef","volume":"2","author":"Amin","year":"2017","journal-title":"PSM Biological Research"},{"key":"10.1016\/j.jfp.2026.100828_b0015","doi-asserted-by":"crossref","DOI":"10.1111\/jfs.12459","article-title":"Effect of cinnamon essential oil and grape seed extract as functional\u2010natural additives in the production of cooked sausage\u2010impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens","volume":"38","author":"Aminzare","year":"2018","journal-title":"Journal of Food Safety"},{"key":"10.1016\/j.jfp.2026.100828_b0020","doi-asserted-by":"crossref","first-page":"1506","DOI":"10.3390\/biom12101506","article-title":"Addition of natural extracts with antioxidant function to preserve the quality of meat products","volume":"12","author":"Bellucci","year":"2022","journal-title":"Biomolecules"},{"key":"10.1016\/j.jfp.2026.100828_b0025","doi-asserted-by":"crossref","first-page":"829","DOI":"10.3389\/fmicb.2019.00829","article-title":"Antibacterial properties of polyphenols: Characterization and QSAR (quantitative structure\u2013activity relationship) models","volume":"10","author":"Bouarab-Chibane","year":"2019","journal-title":"Frontiers in Microbiology"},{"key":"10.1016\/j.jfp.2026.100828_b0030","doi-asserted-by":"crossref","first-page":"252","DOI":"10.1016\/j.meatsci.2018.05.013","article-title":"Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract","volume":"143","author":"Co\u015fansu","year":"2018","journal-title":"Meat Science"},{"key":"10.1016\/j.jfp.2026.100828_b0035","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.meatsci.2006.04.014","article-title":"Reducing salt: A challenge for the meat industry","volume":"74","author":"Desmond","year":"2006","journal-title":"Meat Science"},{"key":"10.1016\/j.jfp.2026.100828_b0040","doi-asserted-by":"crossref","DOI":"10.1111\/joss.12247","article-title":"The sensory impact of salt replacers and flavor enhancer in reduced sodium processed meats is matrix dependent","volume":"32","author":"Gaudette","year":"2017","journal-title":"Journal of Sensory Studies"},{"key":"10.1016\/j.jfp.2026.100828_b0045","doi-asserted-by":"crossref","DOI":"10.1016\/j.jfp.2024.100317","article-title":"Inhibition of Clostridium perfringens and Bacillus cereus by dry vinegar and cultured sugar vinegar during extended cooling of uncured beef and poultry products","volume":"87","author":"Glass","year":"2024","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2026.100828_b0050","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1111\/j.1745-4581.1993.tb00290.x","article-title":"Evaluation of methylxanthines and related compounds to enhance Clostridium perfringens sporulation using a modified Duncan and Strong medium1","volume":"2","author":"Juneja","year":"1993","journal-title":"Journal of Rapid Methods & Automation in Microbiology"},{"key":"10.1016\/j.jfp.2026.100828_b0055","series-title":"Food microbiology: Fundamentals and frontiers","first-page":"53","article-title":"Clostridium perfringens","author":"Juneja","year":"2009"},{"key":"10.1016\/j.jfp.2026.100828_b0060","doi-asserted-by":"crossref","first-page":"925","DOI":"10.1089\/fpd.2009.0405","article-title":"Potential for growth of Clostridium perfringens from spores in pork scrapple during cooling","volume":"7","author":"Juneja","year":"2010","journal-title":"Foodborne Pathogens and Disease"},{"key":"10.1016\/j.jfp.2026.100828_b0065","doi-asserted-by":"crossref","first-page":"1063","DOI":"10.4315\/0362-028X-57.12.1063","article-title":"Influence of cooling rate on outgrowth of Clostridium perfringens spores in cooked ground beef","volume":"57","author":"Juneja","year":"1994","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2026.100828_b0070","doi-asserted-by":"crossref","first-page":"1227","DOI":"10.4315\/0362-028X-66.7.1227","article-title":"Impact of cooking, cooling, and subsequent refrigeration on the growth or survival of Clostridium perfringens in cooked meat and poultry products","volume":"66","author":"Kalinowski","year":"2003","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2026.100828_b0075","doi-asserted-by":"crossref","first-page":"725","DOI":"10.5187\/jast.2021.e74","article-title":"Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: A review","volume":"63","author":"Kim","year":"2021","journal-title":"Journal of Animal Science and Technology"},{"key":"10.1016\/j.jfp.2026.100828_b0080","doi-asserted-by":"crossref","first-page":"103","DOI":"10.3390\/foods9010103","article-title":"Utilization of grape seed extract as a natural antioxidant in the technology of meat products inoculated with a probiotic strain of the lab","volume":"9","author":"Libera","year":"2020","journal-title":"Foods"},{"key":"10.1016\/j.jfp.2026.100828_b0085","doi-asserted-by":"crossref","first-page":"682","DOI":"10.4315\/0362-028X.JFP-11-409","article-title":"Survival and germination of Clostridium perfringens spores during heating and cooling of ground pork","volume":"75","author":"M\u00e1rquez-Gonz\u00e1lez","year":"2012","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2026.100828_b0090","doi-asserted-by":"crossref","first-page":"191","DOI":"10.1016\/j.lwt.2005.02.003","article-title":"Grape seed extract as antioxidant in cooked, cold stored turkey meat","volume":"39","author":"Mielnik","year":"2006","journal-title":"LWT - Food Science and Technology"},{"key":"10.1016\/j.jfp.2026.100828_b0095","doi-asserted-by":"crossref","first-page":"815","DOI":"10.3390\/antiox9090815","article-title":"Natural antioxidants from seeds and their application in meat products","volume":"9","author":"Munekata","year":"2020","journal-title":"Antioxidants"},{"key":"10.1016\/j.jfp.2026.100828_b0105","doi-asserted-by":"crossref","first-page":"2594","DOI":"10.4315\/0362-028X-68.12.2594","article-title":"Predictive model for Clostridium perfringens growth in roast beef during cooling and inhibition of spore germination and outgrowth by organic acid salts","volume":"68","author":"S\u00e1nchez-Plata","year":"2005","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2026.100828_b0110","doi-asserted-by":"crossref","first-page":"863","DOI":"10.1111\/j.1365-2621.2010.02201.x","article-title":"Wine industry residue as antioxidant in cooked chicken meat","volume":"45","author":"Shirahigue","year":"2010","journal-title":"International Journal of Food Science & Technology"},{"key":"10.1016\/j.jfp.2026.100828_b0115","first-page":"844","article-title":"Effect of grape seed extract on the physicochemical and sensory properties of raw buffalo patty during refrigerated storage","volume":"39","author":"Tajik","year":"2015","journal-title":"Journal of Food Processing and Preservation"},{"key":"10.1016\/j.jfp.2026.100828_b0120","doi-asserted-by":"crossref","first-page":"1537","DOI":"10.4315\/0362-028X-67.7.1537","article-title":"Growth potential of Clostridium perfringens during the cooling of cooked meats","volume":"67","author":"Taormina","year":"2004","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2026.100828_b0125","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1016\/j.meatsci.2012.02.032","article-title":"Effect of varying salt and fat levels on the sensory and physiochemical quality of beef patties","volume":"91","author":"Tobin","year":"2012","journal-title":"Meat Science"},{"key":"10.1016\/j.jfp.2026.100828_b0130","series-title":"Antimicrobial strategies in the food system: Updates, opportunities, challenges","article-title":"Antimicrobial strategies in food processing and post-processing","author":"Tong","year":"2025"},{"key":"10.1016\/j.jfp.2026.100828_b0135","unstructured":"USDA-FSIS (2021). FSIS compliance guideline: Stabilization (cooling and hot-holding) of fully and partially heat-treated RTE and NRTE meat and poultry products (Appendix B). United States Department of Agriculture, Food Safety and Inspection Service. Retrieved October 28, 2025 from: https:\/\/www.fsis.usda.gov\/guidelines\/2021-0013."},{"key":"10.1016\/j.jfp.2026.100828_b0140","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1002\/fsn3.824","article-title":"Sodium reduction strategies through use of meat extenders (white button mushrooms vs. textured soy) in beef patties","volume":"7","author":"Wong","year":"2019","journal-title":"Food Science and Nutrition"},{"key":"10.1016\/j.jfp.2026.100828_b0145","doi-asserted-by":"crossref","first-page":"1599","DOI":"10.4315\/0362-028X-66.9.1599","article-title":"Influence of NaCl content and cooling rate on outgrowth of Clostridium perfringens spores in cooked ham and beef","volume":"66","author":"Zaika","year":"2003","journal-title":"Journal of Food Protection"},{"key":"10.1016\/j.jfp.2026.100828_b0150","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1016\/j.foodcont.2014.11.024","article-title":"Antimicrobial efficacy of grape seed extract against Escherichia coli O157:H7 growth, motility and Shiga toxin production","volume":"51","author":"Zhu","year":"2015","journal-title":"Food Control"}],"container-title":["Journal of Food Protection"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0362028X2600133X?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0362028X2600133X?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"}],"deposited":{"date-parts":[[2026,7,16]],"date-time":"2026-07-16T19:34:30Z","timestamp":1784230470000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0362028X2600133X"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,8]]},"references-count":29,"journal-issue":{"issue":"8","published-print":{"date-parts":[[2026,8]]}},"alternative-id":["S0362028X2600133X"],"URL":"https:\/\/doi.org\/10.1016\/j.jfp.2026.100828","relation":{},"ISSN":["0362-028X"],"issn-type":[{"value":"0362-028X","type":"print"}],"subject":[],"published":{"date-parts":[[2026,8]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"Grape Seed Extract and Sodium Chloride as Interventions to Limit Clostridium perfringens Growth during Cooling","name":"articletitle","label":"Article Title"},{"value":"Journal of Food Protection","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1016\/j.jfp.2026.100828","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Published by Elsevier Inc. on behalf of International Association for Food Protection.","name":"copyright","label":"Copyright"}],"article-number":"100828"}}