{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,28]],"date-time":"2026-08-28T21:56:58Z","timestamp":1787954218434,"version":"build-2784847793"},"reference-count":88,"publisher":"SAGE Publications","issue":"5","license":[{"start":{"date-parts":[[2025,3,14]],"date-time":"2025-03-14T00:00:00Z","timestamp":1741910400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100006261","name":"Taif University","doi-asserted-by":"publisher","award":["TU-DSPP-2024-10"],"award-info":[{"award-number":["TU-DSPP-2024-10"]}],"id":[{"id":"10.13039\/501100006261","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Food sci. technol. int."],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:p>\n                    The aim of this study is to assess the impacts of chitosan (CH) coating with oregano essential oil (OEO) and thyme essential oil (TEO) (0.5%\u20131.0%;\n                    <jats:italic toggle=\"yes\">v\/w<\/jats:italic>\n                    ) on the foodborne pathogens and physicochemical parameters of beef burger during refrigerated storage. Preliminary experiment (\n                    <jats:italic toggle=\"yes\">in vitro<\/jats:italic>\n                    ) demonstrated that 0.5% OEO and TEO were inhibited all or some of\n                    <jats:italic toggle=\"yes\">S. aureus<\/jats:italic>\n                    ,\n                    <jats:italic toggle=\"yes\">S.<\/jats:italic>\n                    Typhimurium, and\n                    <jats:italic toggle=\"yes\">E. coli<\/jats:italic>\n                    O157:H7\n                    <jats:italic toggle=\"yes\">.<\/jats:italic>\n                    On day 30, the\n                    <jats:italic toggle=\"yes\">E. coli<\/jats:italic>\n                    O157:H7 of burger coated with CH\u2009+\u2009OEO and TEO (1%;\n                    <jats:italic toggle=\"yes\">w\/v<\/jats:italic>\n                    ) declined by 4 and 5 log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g, respectively,\n                    <jats:italic toggle=\"yes\">S.<\/jats:italic>\n                    Typhimurium and\n                    <jats:italic toggle=\"yes\">S. aureus<\/jats:italic>\n                    decreases (4,5-6 log\n                    <jats:sub>10<\/jats:sub>\n                    CFU\/g) when compared to the control sample. The quality parameters of beef burger were also enhanced after the coating treatment of CH and essential oils (EOs), including pH value, TBARS, and TVB-N in burger during storage (4\u2005\u00b0C\/30 d). Besides, CH\u2009+\u2009EOs coating also reduced the deterioration of the sensory attributes of beef burger, including color, odor, and overall acceptability. The chitosan coatings with EOs have superior mechanical qualities than the control sample, also, the structure of the films was evaluated by SEM. In conclusion, CH coating with EOs (OEO, ETO; 1%) regarded as a successful strategy to improve the quality and prolong the shelf life of beef burger.\n                  <\/jats:p>","DOI":"10.1177\/10820132251323937","type":"journal-article","created":{"date-parts":[[2025,3,14]],"date-time":"2025-03-14T08:14:15Z","timestamp":1741940055000},"page":"511-526","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":2,"title":["Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger"],"prefix":"10.1177","volume":"32","author":[{"given":"Abdul Basit M","family":"Gaba","sequence":"first","affiliation":[{"name":"Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia, Egypt"},{"name":"Department of Quality Systems and Sustainability, Kalustyan Corporation, Union, NJ, USA"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mohamed A","family":"Hassan","sequence":"additional","affiliation":[{"name":"Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Benha University, Qaluobia, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ashraf A","family":"Abd El-Tawab","sequence":"additional","affiliation":[{"name":"Department of Bacteriology, Immunology, and Mycology, Faculty of Veterinary Medicine, Benha University, Qaluobia, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sati Y","family":"Al-Dalain","sequence":"additional","affiliation":[{"name":"Department of Medical Support, Al-Karak University College, Al-Balqa Applied University, Salt, Jordan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0001-4822-2513","authenticated-orcid":false,"given":"Manal","family":"Abdelaziz","sequence":"additional","affiliation":[{"name":"Department of Microbiology, Central Laboratory of Residue Analysis of Pesticides and Heavy Metals in Food, Agriculture Research Center, Giza, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Osama M","family":"Morsy","sequence":"additional","affiliation":[{"name":"Department of Basic and Applied Sciences, Faculty of Engineering, Arab Academy of Science, Technology, and Maritime Transport, Cairo, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3162-9453","authenticated-orcid":false,"given":"Rokayya","family":"Sami","sequence":"additional","affiliation":[{"name":"Department of Food Science and Nutrition, College of Sciences, Taif University, Taif, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Woroud A","family":"Alsanei","sequence":"additional","affiliation":[{"name":"King Abdulaziz University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Awatif M","family":"Almehmadi","sequence":"additional","affiliation":[{"name":"Umm Al-Qura University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ruqaiah I","family":"Bedaiwi","sequence":"additional","affiliation":[{"name":"Department of Medical Laboratory Technology, Faculty of Applied Medical Sciences, University of Tabuk, Tabuk, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roqayah H","family":"Kadi","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences, College of Science, University of Jeddah, Jeddah, Saudi Arabia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sameer H","family":"Qari","sequence":"additional","affiliation":[{"name":"Umm Al-Qura University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Suad H","family":"Almasoudi","sequence":"additional","affiliation":[{"name":"Umm Al-Qura University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Daniyah H","family":"Bay","sequence":"additional","affiliation":[{"name":"Umm Al-Qura University"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3209-1838","authenticated-orcid":false,"given":"Mohamed K","family":"Morsy","sequence":"additional","affiliation":[{"name":"Department of Food Technology, Faculty of Agriculture, Benha University, Qaluobia, Egypt"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2025,3,14]]},"reference":[{"key":"e_1_3_3_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodcont.2016.05.013"},{"key":"e_1_3_3_3_1","volume-title":"Official methods of analysis","author":"AOAC","year":"2020","unstructured":"AOAC (2020) Official methods of analysis. 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