{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,14]],"date-time":"2026-07-14T22:50:37Z","timestamp":1784069437687,"version":"3.55.0"},"reference-count":55,"publisher":"Oxford University Press (OUP)","issue":"9","license":[{"start":{"date-parts":[[2023,9,1]],"date-time":"2023-09-01T00:00:00Z","timestamp":1693526400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/academic.oup.com\/journals\/pages\/open_access\/funder_policies\/chorus\/standard_publication_model"}],"funder":[{"DOI":"10.13039\/501100002347","name":"Federal Ministry of Education and Research","doi-asserted-by":"publisher","award":["IP5\/01KI2007C"],"award-info":[{"award-number":["IP5\/01KI2007C"]}],"id":[{"id":"10.13039\/501100002347","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":[],"published-print":{"date-parts":[[2023,9,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n               <jats:sec>\n                  <jats:title>Aims<\/jats:title>\n                  <jats:p>To reduce Campylobacter along the food chain, we investigated the mitigation potential of four antimicrobial compounds against Campylobacter using a new evaluation scheme.<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Methods and Results<\/jats:title>\n                  <jats:p>Using the checkerboard method, the minimum inhibitory concentration (MIC) values of two organic acids (peroxyacetic acid and lactic acid) and two plant extracts (carvacrol and resveratrol) against a C. jejuni and a C. coli field isolate were determined as well as the fractional inhibitory concentration (FIC) indices of combined treatment. The lowest MIC values were found for peroxyacetic acid (0.03\u00a0mg mL\u22121) and carvacrol (0.06\u00a0mg mL\u22121). Based on subsequent sensory studies, peroxyacetic acid and carvacrol were selected for challenge tests to quantitatively determine the reducing potential against Campylobacter on chicken meat and chicken skin. Applying peroxyacetic acid significantly reduced Campylobacter counts on chicken skin with maximum reductions of 3.3 log-units (P\u00a0&amp;lt;\u00a0.0001), while the combination of peroxyacetic acid and carvacrol resulted in significant reductions of only 0.4 log-units on chicken breast fillet 24 hours after treatment but not thereafter (P\u00a0=\u00a0.0192).<\/jats:p>\n               <\/jats:sec>\n               <jats:sec>\n                  <jats:title>Conclusions<\/jats:title>\n                  <jats:p>Peroxyacetic acid is suitable as a postharvest intervention measure to reduce Campylobacter concentration on chicken skin without reducing consumer acceptance.<\/jats:p>\n               <\/jats:sec>","DOI":"10.1093\/jambio\/lxad209","type":"journal-article","created":{"date-parts":[[2023,9,15]],"date-time":"2023-09-15T01:42:55Z","timestamp":1694742175000},"source":"Crossref","is-referenced-by-count":4,"title":["Combining antimicrobial substances for <i>Campylobacter<\/i> post harvest mitigation on chicken breast fillet and chicken skin \u2014 any synergistic effects?"],"prefix":"10.1093","volume":"134","author":[{"given":"Katrin","family":"Bogun","sequence":"first","affiliation":[{"name":"Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation , Hannover 30173 , Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elisa","family":"Peh","sequence":"additional","affiliation":[{"name":"Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation , Hannover 30173 , Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Lisa","family":"Siekmann","sequence":"additional","affiliation":[{"name":"Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation , Hannover 30173 , Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Madeleine","family":"Pl\u00f6tz","sequence":"additional","affiliation":[{"name":"Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation , Hannover 30173 , Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sophie","family":"Kittler","sequence":"additional","affiliation":[{"name":"Institute for Food Quality and Food Safety, University of Veterinary Medicine Hannover, Foundation , Hannover 30173 , Germany"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"286","published-online":{"date-parts":[[2023,9,14]]},"reference":[{"key":"2023092222444103700_bib1","doi-asserted-by":"crossref","first-page":"108716","DOI":"10.1016\/j.meatsci.2021.108716","article-title":"Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: in vitro antioxidant properties and its effect on oxidative stability and sensory 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