{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,20]],"date-time":"2026-08-20T16:37:28Z","timestamp":1787243848330,"version":"build-2736575974"},"reference-count":36,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2024,3,27]],"date-time":"2024-03-27T00:00:00Z","timestamp":1711497600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2024,3,27]],"date-time":"2024-03-27T00:00:00Z","timestamp":1711497600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2024,5]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    This study aimed at evaluating the efficacy of a blend of citric acid and hydrochloric acid (CP), peroxyacetic acid (PAA), and sulfuric acid (SA) against\n                    <jats:italic>Salmonella<\/jats:italic>\n                    and mesophilic aerobic plate counts (APC) on chicken hearts and livers. Samples were inoculated with a five\u2010serovar cocktail of\n                    <jats:italic>Salmonella<\/jats:italic>\n                    at ca. 4.8\u00a0log\u00a0CFU\/g and treated by immersion with a water control (90\u00a0s), CP (5% v\/v, 30\u00a0s), PAA (0.05% v\/v or 500\u00a0ppm, 90\u00a0s), or SA (2% v\/v, 30\u00a0s), all at 4\u00b0C and with mechanical agitation. Samples were vacuum packed and stored for up to 3 days at 4\u00b0C. Three independent replications were performed for each product, treatment, and time combination. The average\n                    <jats:italic>Salmonella<\/jats:italic>\n                    reductions in chicken hearts after 3 days were 1.33\u00a0\u00b1\u00a00.25, 1.40\u00a0\u00b1\u00a00.04, and 1.32\u00a0\u00b1\u00a00.12\u00a0log\u00a0CFU\/g for PAA, SA, and CP, respectively. For chicken livers, the values were 1.10\u00a0\u00b1\u00a00.12, 1.09\u00a0\u00b1\u00a00.19, and 0.96\u00a0\u00b1\u00a00.27 for PAA, SA, and CP, respectively. All antimicrobials reduced\n                    <jats:italic>Salmonella<\/jats:italic>\n                    counts in both chicken hearts and livers by more than one log, in contrast to the water control. All treatments effectively minimized the growth of APC for up to 3 days of refrigerated storage, and no differences in objective color values (L, a, or b) were observed. The poultry industry may use these antimicrobials as components of a multifaceted approach to mitigate\n                    <jats:italic>Salmonella<\/jats:italic>\n                    in nonconventional chicken parts.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.17037","type":"journal-article","created":{"date-parts":[[2024,3,27]],"date-time":"2024-03-27T09:45:53Z","timestamp":1711532753000},"page":"2933-2942","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Antimicrobial efficacy of a citric acid\/hydrochloric acid blend, peroxyacetic acid, and sulfuric acid against\n                    <i>Salmonella<\/i>\n                    and background microbiota on chicken hearts and livers"],"prefix":"10.1111","volume":"89","author":[{"given":"Emma","family":"Nakimera","sequence":"first","affiliation":[{"name":"Department of Food Science and Technology University of Nebraska\u2010Lincoln  Lincoln Nebraska USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Leslie Pearl M.","family":"Cancio","sequence":"additional","affiliation":[{"name":"Department of Science and Technology (DOST) XI Technical Services Division  Davao Philippines"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-4404-8463","authenticated-orcid":false,"given":"Gary A.","family":"Sullivan","sequence":"additional","affiliation":[{"name":"Department of Animal Science University of Nebraska\u2010Lincoln  Lincoln Nebraska USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Raziya","family":"Sadat","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology University of Nebraska\u2010Lincoln  Lincoln Nebraska USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1899-6515","authenticated-orcid":false,"given":"Byron D.","family":"Chaves","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology University of Nebraska\u2010Lincoln  Lincoln Nebraska USA"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2024,3,27]]},"reference":[{"key":"e_1_2_8_2_1","doi-asserted-by":"publisher","DOI":"10.35124\/bca.2020.20.1.1129"},{"key":"e_1_2_8_3_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028x\u201071.6.1119"},{"key":"e_1_2_8_4_1","doi-asserted-by":"publisher","DOI":"10.4315\/0362\u2010028x\u201073.2.258"},{"key":"e_1_2_8_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.meatsci.2017.03.015"},{"key":"e_1_2_8_6_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfs.13054"},{"key":"e_1_2_8_7_1","doi-asserted-by":"publisher","DOI":"10.4315\/JFP\u201021\u2010107"},{"key":"e_1_2_8_8_1","doi-asserted-by":"publisher","DOI":"10.4315\/JFP\u201022\u2010123"},{"key":"e_1_2_8_9_1","unstructured":"Centers for Disease Control and Prevention CDC. 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