{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,19]],"date-time":"2026-05-19T18:22:34Z","timestamp":1779214954135,"version":"3.51.4"},"reference-count":27,"publisher":"SAGE Publications","issue":"10","license":[{"start":{"date-parts":[[2024,12,2]],"date-time":"2024-12-02T00:00:00Z","timestamp":1733097600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Foodborne Pathogens and Disease"],"published-print":{"date-parts":[[2025,10]]},"abstract":"<jats:p>\n                    <jats:italic toggle=\"yes\">Streptococcus suis<\/jats:italic>\n                    is a significant zoonotic pathogen, capable of causing severe illnesses such as septicemia and meningitis in both swine and humans. Its transmission through pork consumption necessitates effective food safety measures. Lime juice, known for its antimicrobial properties, presents a potential alternative to reduce\n                    <jats:italic toggle=\"yes\">S. suis<\/jats:italic>\n                    contamination in pork products. This study investigated the antibacterial efficacy of lime juice specifically against\n                    <jats:italic toggle=\"yes\">S. suis<\/jats:italic>\n                    and its potential to reduce bacterial contamination in minced pork, aiming to determine optimal treatment parameters for mitigating\n                    <jats:italic toggle=\"yes\">S. suis<\/jats:italic>\n                    transmission through pork consumption. Seven strains of\n                    <jats:italic toggle=\"yes\">S. suis<\/jats:italic>\n                    representing serotypes known to cause zoonotic disease were cultured, and lime juice was prepared. The minimum inhibitory concentration and minimum bactericidal concentration tests consistently demonstrated the antibacterial effect of lime juice against\n                    <jats:italic toggle=\"yes\">S. suis<\/jats:italic>\n                    . Survival curve analyses showed significant bacterial reduction within 15 min at 25% (v\/v) lime juice concentration. In minced pork, lime juice caused a notable decrease in total bacteria and\n                    <jats:italic toggle=\"yes\">S. suis<\/jats:italic>\n                    counts after 15 min. This study demonstrates the potential of lime juice as an antibacterial agent against a representative strain of\n                    <jats:italic toggle=\"yes\">S. suis<\/jats:italic>\n                    in pork. However, the results also highlight that lime juice alone may not eliminate all viable bacteria. Therefore, incorporating lime juice treatment together with proper cooking practices remains crucial to ensure safe consumption of pork products.\n                  <\/jats:p>","DOI":"10.1089\/fpd.2024.0084","type":"journal-article","created":{"date-parts":[[2024,12,2]],"date-time":"2024-12-02T10:00:17Z","timestamp":1733133617000},"page":"723-728","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":1,"title":["Antibacterial Effect of Lime Juice Against\n                    <i>Streptococcus suis<\/i>\n                    and Other Bacteria in Minced Pork"],"prefix":"10.1177","volume":"22","author":[{"given":"Duangdaow","family":"Khunbutsri","sequence":"first","affiliation":[{"name":"Veterinary Diagnostic Laboratory, Faculty of Veterinary Medicine, KhonKaen University, KhonKaen, Thailand."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Khomson","family":"Satchasataporn","sequence":"additional","affiliation":[{"name":"Department of Veterinary Nursing, Faculty of Veterinary Technology, Kasetsart University, Bangkok, Thailand."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tanyanant","family":"Kaminsonsakul","sequence":"additional","affiliation":[{"name":"Department of Farm Resources and Production Medicine, Faculty of Veterinary Medicine, Kasetsart University, Nakhon Pathom, Thailand."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sarawan","family":"Kaewmongkol","sequence":"additional","affiliation":[{"name":"Department of Veterinary Nursing, Faculty of Veterinary Technology, Kasetsart University, Bangkok, Thailand."}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0098-2361","authenticated-orcid":false,"given":"Nattakan","family":"Meekhanon","sequence":"additional","affiliation":[{"name":"Department of Veterinary Nursing, Faculty of Veterinary Technology, Kasetsart University, Bangkok, Thailand."}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"179","published-online":{"date-parts":[[2024,12,2]]},"reference":[{"issue":"2","key":"e_1_3_5_2_1","first-page":"185","article-title":"Evaluation of the antimicrobial properties of different parts of Citrus aurantifolia (lime fruit) as used locally","volume":"4","author":"Aibinu I","year":"2006","unstructured":"Aibinu I, , Adenipekun T, , Adelowotan T, et al. Evaluation of the antimicrobial properties of different parts of Citrus aurantifolia (lime fruit) as used locally. 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