{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,3]],"date-time":"2025-11-03T17:02:38Z","timestamp":1762189358136,"version":"build-2065373602"},"reference-count":54,"publisher":"Wiley","issue":"4","license":[{"start":{"date-parts":[[2025,4,22]],"date-time":"2025-04-22T00:00:00Z","timestamp":1745280000000},"content-version":"vor","delay-in-days":21,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2025,4]]},"abstract":"<jats:sec>\n                    <jats:title>Abstract<\/jats:title>\n                    <jats:p>\n                      The ability of carcass vascular rinsing supplemented with bacteriophage (BP) and peracetic acid (PAA) to reduce\n                      <jats:italic>Salmonella<\/jats:italic>\n                      in lymph nodes (LNs) from experimentally infected goats was determined. Cull dairy goats (\n                      <jats:italic>n<\/jats:italic>\n                      \u00a0=\u00a060) were randomly assigned to a control (CN, nonrinsed) and two vascular rinse treatments: BP and PAA. Goats were inoculated intradermally with\n                      <jats:italic>Salmonella<\/jats:italic>\n                      Enteritidis and slaughtered after a 7\u2010day incubation. Vascular rinsing was performed postexsanguination via a catheter in the heart. Carcasses were skinned, eviscerated, sprayed with 5% lactic acid, and chilled (2\u00b0C) overnight. The superficial cervical, popliteal, medial iliac, and subiliac LNs were collected aseptically for\n                      <jats:italic>Salmonella<\/jats:italic>\n                      enumeration and phage titer determination. The longissimus dorsi (LD) and semimembranosus muscles were also excised, and stored for 1, 4, and 7 days for meat surface color measurements. PAA\u2010treated carcasses showed lower (\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.05) temperatures and pH values within 8\u00a0h postmortem compared to CN and BP. The average counts of\n                      <jats:italic>Salmonella<\/jats:italic>\n                      in the LNs associated with PAA (3.4\u00a0\u00b1\u00a01.3 log CFU\/g) were significantly lower compared to CN (3.8\u00a0\u00b1\u00a01.1 log CFU\/g), with the lowest load observed in medial iliac LNs (2.7\u00a0\u00b1\u00a01.5 log CFU\/g). Substantial phage titers were detected in LNs from BP\u2010treated carcasses (7.0\u00a0\u00b1\u00a00.91 log PFU\/g), and no differences were observed in\n                      <jats:italic>Salmonella<\/jats:italic>\n                      counts in BP compared to CN. The meat samples obtained from PAA\u2010treated carcasses exhibited lower redness (a* values) and deoxymyoglobin in the LD (\n                      <jats:italic>p\u00a0<\/jats:italic>\n                      &lt;\u00a00.05) but showed no differences in lightness or oxymyoglobin compared to BP and CN. Vascular rinsing has the potential to suppress\n                      <jats:italic>Salmonella<\/jats:italic>\n                      in the LNs with other antimicrobials and chemicals with different combinations and concentrations.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Application<\/jats:title>\n                    <jats:p>\n                      This study investigates a method to control\n                      <jats:italic>Salmonella<\/jats:italic>\n                      in goat meat by rinsing carcasses with peracetic acid (PAA) or bacteriophages through the bloodstream after slaughter. The findings suggest that PAA can mitigate\n                      <jats:italic>Salmonella<\/jats:italic>\n                      levels in lymph nodes, potentially improving meat safety. While bacteriophage treatment did not significantly affect the bacterial count to observe differences with the control group, vascular rinsing could still be promising with different antimicrobial combinations. This research would help meat processors enhance food safety measures, reducing the risk of\n                      <jats:italic>Salmonella<\/jats:italic>\n                      contamination in meat products.\n                    <\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70203","type":"journal-article","created":{"date-parts":[[2025,4,22]],"date-time":"2025-04-22T06:49:08Z","timestamp":1745304548000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Comparison of peracetic acid and bacteriophage application by vascular rinsing on\n                    <i>Salmonella<\/i>\n                    reduction in lymph nodes of goat carcasses"],"prefix":"10.1111","volume":"90","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2721-9275","authenticated-orcid":false,"given":"Serhat","family":"Al","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Technology University of Erciyes  Kayseri Turkey"},{"name":"Meat Science &amp; Animal Biologics Discovery, Department of Animal &amp; Dairy Sciences University of Wisconsin\u2010Madison  Madison Wisconsin USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Adam J.","family":"Franzen","sequence":"additional","affiliation":[{"name":"Meat Science &amp; Animal Biologics Discovery, Department of Animal &amp; Dairy Sciences University of Wisconsin\u2010Madison  Madison Wisconsin USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Koeun","family":"Hwang","sequence":"additional","affiliation":[{"name":"Meat Science &amp; Animal Biologics Discovery, Department of Animal &amp; Dairy Sciences University of Wisconsin\u2010Madison  Madison Wisconsin USA"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Robert E.","family":"Campbell","sequence":"additional","affiliation":[{"name":"Technical Services MPSC Inc.  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