{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,30]],"date-time":"2026-01-30T04:38:27Z","timestamp":1769747907202,"version":"3.49.0"},"reference-count":113,"publisher":"Wiley","issue":"1","content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["EFS2","EFSA Journal"],"published-print":{"date-parts":[[2026,1]]},"abstract":"<jats:p>Abstract Based on the need for a scientific basis for existing requirements in EU legislation on freezing of meat or for its possible amendment, the opinion compares microbial growth of relevant pathogenic, spoilage and indicator microorganisms within five scenarios of chilling, storage and defrosting of bovine, ovine and porcine meat, using predictive microbiology models that considered various conditions of temperature and, where possible, pH and aw. Results obtained were compared to a reference scenario: storing meat at 7\u00b0C, aerobically, until 15\u2009days post\u2010slaughter. Storage of meat for 6\u2009weeks, vacuum\u2010packed immediately after stabilisation or 15\u2009days post\u2010slaughter, resulted in more growth of at least some of the bacteria assessed compared to the reference scenario, both at 3\u00b0C (certainty level 66%\u201390%) and at 7\u00b0C (certainty level 95%\u201399%). Predictions allowed estimating time at which equivalent microbial growth (i.e. \u2264\u20090.5 log10 difference) to the reference scenario is reached (\u2018equivalence time\u2019), assuming different initial contamination levels of relevant spoilage bacteria. When storing meat at 7\u00b0C, vacuum\u2010packed immediately after stabilisation, equivalence time was determined by Salmonella and reached in 5\u20136\u2009days of post\u2010slaughter storage (certainty level 66%\u201390%). When storing meat at 3\u00b0C, equivalence time was determined by spoilage lactic acid bacteria and reached in 29\u201330\u2009days post\u2010slaughter (certainty level 66%\u201390%). However, when initial contamination with spoilage bacteria was high (e.g. 5 log10 CFU\/cm2), predicted spoilage levels of 7 log10 CFU\/cm2 were reached after 15\u201316\u2009days. When considering also expected growth during post\u2010defrosting storage at 4\u00b0C for 7\u2009days, equivalence times were of 5\u20136\u2009days (unchanged) and 13\u201316\u2009days, respectively, though meat would have to be frozen immediately after stabilisation when initial contamination with spoilage bacteria is high. Predicted levels of indicator microorganisms for verification are provided for different assumed initial contamination levels, representing examples to be further adjusted based on actual measurements in practical settings.<\/jats:p>","DOI":"10.2903\/j.efsa.2026.9825","type":"journal-article","created":{"date-parts":[[2026,1,27]],"date-time":"2026-01-27T12:34:37Z","timestamp":1769517277000},"source":"Crossref","is-referenced-by-count":0,"title":["Microbiological safety of ungulates meat intended to be frozen and defrosting of frozen ungulates meat"],"prefix":"10.2903","volume":"24","author":[{"name":"EFSA Panel on Biological Hazards (BIOHAZ)","sequence":"first","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Ana","family":"Allende","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Avelino","family":"\u00c1lvarez\u2010Ord\u00f3\u00f1ez","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Valeria","family":"Bortolaia","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Sara","family":"Bover\u2010Cid","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alessandra","family":"De Cesare","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Wietske","family":"Dohmen","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lieve","family":"Herman","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Liesbeth","family":"Jacxsens","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Lapo","family":"Mughini\u2010Gras","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maarten","family":"Nauta","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Jakob","family":"Ottoson","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Luisa","family":"Peixe","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Fernando","family":"P\u00e9rez\u2010Rodr\u00edguez","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Panagiotis","family":"Skandamis","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elisabetta","family":"Suffredini","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Bojan","family":"Blagojevic","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Roland","family":"Lindqvist","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Inge","family":"Van Damme","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Maria Teresa","family":"da Silva Fel\u00edcio","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Pietro","family":"Stella","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Nadya","family":"Doyle","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Laurent","family":"Guillier","sequence":"additional","affiliation":[],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","reference":[{"issue":"2","key":"10.2903\/j.efsa.2026.9825_ref1","doi-asserted-by":"crossref","first-page":"310","DOI":"10.1016\/j.meatsci.2012.09.011","article-title":"Reduction of spoilage of chilled vacuum\u2010packed lamb by psychrotolerant clostridia","volume":"93","author":"Adam","year":"2013","journal-title":"Meat Science"},{"issue":"7","key":"10.2903\/j.efsa.2026.9825_ref2","doi-asserted-by":"crossref","first-page":"1152","DOI":"10.4315\/0362-028X.JFP-16-330","article-title":"Hygienic status assessment of two lamb slaughterhouses in Spain","volume":"80","author":"Alonso\u2010Calleja","year":"2017","journal-title":"Journal of Food Protection"},{"key":"10.2903\/j.efsa.2026.9825_ref3","doi-asserted-by":"crossref","unstructured":"Altissimi, C., No\u00e9\u2010Nordberg, C., Ranucci, D., & Paulsen, P. (2023). Presence of foodborne bacteria in wild boar and wild boar meat\u2014A literature survey for the period 2012\u20132022. Food, 12(8), 1689. https:\/\/www.mdpi.com\/2304\u20108158\/12\/8\/1689","DOI":"10.3390\/foods12081689"},{"key":"10.2903\/j.efsa.2026.9825_ref4","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/j.foodcont.2019.01.033","article-title":"Slaughter hygiene in European cattle and sheep abattoirs assessed by microbiological testing and hygiene performance rating","volume":"101","author":"Alvseike","year":"2019","journal-title":"Food Control"},{"key":"10.2903\/j.efsa.2026.9825_ref5","unstructured":"ANSES (French Agency for Food, Environmental and Occupational Health & Safety) . (2014). Avis relatif \u00e0 la s\u00e9curit\u00e9 et la salubrit\u00e9 microbiologique des carcasses de porc r\u00e9frig\u00e9r\u00e9es en chambre froide puis transport\u00e9es en camion frigorifique. https:\/\/www.anses.fr\/system\/files\/BIORISK2013sa0003.pdf"},{"key":"10.2903\/j.efsa.2026.9825_ref6","doi-asserted-by":"crossref","unstructured":"Antic, D., Houf, K., Michalopoulou, E., & Blagojevic, B. (2021). Beef abattoir interventions in a risk\u2010based meat safety assurance system. Meat Science, 182, 108622. https:\/\/doi.org\/10.1016\/j.meatsci.2021.108622","DOI":"10.1016\/j.meatsci.2021.108622"},{"issue":"2","key":"10.2903\/j.efsa.2026.9825_ref7","doi-asserted-by":"crossref","first-page":"127","DOI":"10.1016\/S0168-1605(03)00215-0","article-title":"Freezing: An underutilized food safety technology?","volume":"90","author":"Archer","year":"2004","journal-title":"International Journal of Food Microbiology"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref8","doi-asserted-by":"crossref","first-page":"27","DOI":"10.1136\/vr.163.1.27","article-title":"Prevalence of Yersinia species in healthy free\u2010ranging red deer (Cervus elaphus) in Norway","volume":"163","author":"Aschfalk","year":"2008","journal-title":"Veterinary Record"},{"key":"10.2903\/j.efsa.2026.9825_ref9","first-page":"330","volume-title":"Encyclopedia of meat sciences (Second Edition)","author":"Dikeman","year":"2014"},{"issue":"3","key":"10.2903\/j.efsa.2026.9825_ref10","doi-asserted-by":"crossref","first-page":"159","DOI":"10.1016\/S0168-1605(99)00035-5","article-title":"Validating and comparing predictive models","volume":"48","author":"Baranyi","year":"1999","journal-title":"International Journal of Food Microbiology"},{"issue":"3\u20134","key":"10.2903\/j.efsa.2026.9825_ref11","doi-asserted-by":"crossref","first-page":"277","DOI":"10.1016\/0168-1605(94)90157-0","article-title":"A dynamic approach to predicting bacterial growth in food","volume":"23","author":"Baranyi","year":"1994","journal-title":"International Journal of Food Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref12","unstructured":"Baty, F., Delignette\u2010Muller, M.\u2010L., & Siberchicot, A. (2024). nlsMicrobio: Nonlinear Regression in Predictive Microbiology. Version 1.0\u20130. 10.32614\/CRAN.package.nlsMicrobio."},{"key":"10.2903\/j.efsa.2026.9825_ref13","doi-asserted-by":"crossref","first-page":"192","DOI":"10.1016\/j.fm.2017.10.003","article-title":"Correlation between slaughter practices and the distribution of Salmonella and hygiene indicator bacteria on pig carcasses during slaughter","volume":"70","author":"Biasino","year":"2018","journal-title":"Food Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref14","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.meatsci.2018.05.019","article-title":"Reduced contamination of pig carcasses using an alternative pluck set removal procedure during slaughter","volume":"2018","author":"Biasino","year":"2018","journal-title":"Meat Science"},{"issue":"2","key":"10.2903\/j.efsa.2026.9825_ref15","doi-asserted-by":"crossref","first-page":"186","DOI":"10.1016\/j.foodcont.2010.06.017","article-title":"Ratio between carcass\u2010and skin\u2010microflora as an abattoir process hygiene indicator","volume":"22","author":"Blagojevic","year":"2011","journal-title":"Food Control"},{"issue":"2","key":"10.2903\/j.efsa.2026.9825_ref16","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1111\/lam.12431","article-title":"A four\u2010year survey of blown pack spoilage clostridium estertheticum and clostridium gasigenes on beef primal cuts","volume":"61","author":"Bolton","year":"2015","journal-title":"Letters in Applied Microbiology"},{"issue":"4","key":"10.2903\/j.efsa.2026.9825_ref17","doi-asserted-by":"crossref","first-page":"671","DOI":"10.1016\/j.meatsci.2004.05.014","article-title":"Growth of Listeria monocytogenes on vacuum\u2010packaged horsemeat for human consumption","volume":"68","author":"Bonilauri","year":"2004","journal-title":"Meat Science"},{"issue":"E\u2010Suppl_1","key":"10.2903\/j.efsa.2026.9825_ref18","doi-asserted-by":"crossref","first-page":"1","DOI":"10.2527\/jas.00.079ES1001c","article-title":"Muscle metabolism and PSE pork Purchased","volume":"79","author":"Bowker","year":"2000","journal-title":"Journal of Animal Science"},{"key":"10.2903\/j.efsa.2026.9825_ref19","doi-asserted-by":"crossref","first-page":"1724","DOI":"10.1139\/m75-253","article-title":"The survival of Escherichia coli from freeze\u2010thaw damage: Permeability barrier damage and viability","volume":"21","author":"Calcott","year":"1975","journal-title":"Canadian Journal of Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref20","doi-asserted-by":"crossref","unstructured":"Chen, X., Zhu, L., Liang, R., Mao, Y., Hopkins, D. L., Li, K., Dong, P., Yang, X., Niu, L., Zhang, Y., & Luo, X. (2020). Shelf\u2010life and bacterial community dynamics of vacuum packaged beef during long\u2010term super\u2010chilled storage sourced from two Chinese abattoirs. Food Research International, 130, 108937. https:\/\/doi.org\/10.1016\/j.foodres.2019.108937","DOI":"10.1016\/j.foodres.2019.108937"},{"issue":"4","key":"10.2903\/j.efsa.2026.9825_ref21","doi-asserted-by":"crossref","first-page":"220","DOI":"10.1016\/0140-7007(86)90094-0","article-title":"Prediction of thawing times for foods of simple shape","volume":"9","author":"Cleland","year":"1986","journal-title":"International Journal of Refrigeration"},{"key":"10.2903\/j.efsa.2026.9825_ref22","volume-title":"Microbiological manual for sampling and testing of export meat and meat products","author":"DAFD (Department of Agriculture, Fisheries and Forestry)","year":"2023"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref23","doi-asserted-by":"crossref","first-page":"25","DOI":"10.22456\/1679-9216.16790","article-title":"Caracteriza\u00e7\u00e3o do processo de rigor mortis em m\u00fasculos de cordeiros e carneiros da ra\u00e7a Santa In\u00eas e maciez da carne","volume":"32","author":"de Oliveira","year":"2004","journal-title":"Acta Scientiae Veterinariae"},{"key":"10.2903\/j.efsa.2026.9825_ref24","first-page":"749","volume-title":"Encyclopedia of meat sciences","author":"Dikeman","year":"2024"},{"key":"10.2903\/j.efsa.2026.9825_ref25","doi-asserted-by":"crossref","unstructured":"Dorn\u2010In, S., Mang, S., Cosentino, R. O., & Schwaiger, K. (2024). Changes in the microbiota from fresh to spoiled meat, determined by culture and 16S rRNA analysis. Journal of Food Protection, 87(2), 100212. https:\/\/doi.org\/10.1016\/j.jfp.2023.100212","DOI":"10.1016\/j.jfp.2023.100212"},{"key":"10.2903\/j.efsa.2026.9825_ref26","unstructured":"Dos Santos Costa, R., da Costa Henry, F., Quirino, C. R., Henriques, L. S., & de Carvalho, E. C. Q. (2010). Caracteriza\u00e7\u00e3o do processo de rigor mortis e maciez da carne em cordeiros Santa In\u00eas e F1 Santa in\u00eas \u00d7 Dorper. PUBVET, Londrina, 4(35), 947. https:\/\/doi.org\/10.19084\/rca.15922"},{"issue":"3","key":"10.2903\/j.efsa.2026.9825_ref27","doi-asserted-by":"crossref","first-page":"40","DOI":"10.15673\/fst.v15i3.2120","article-title":"Study of thermophysical characteristics of muscle and fat tissue in the freezing\u2010thawing process","volume":"15","author":"Dromenko","year":"2021","journal-title":"Food Science and Technology"},{"key":"10.2903\/j.efsa.2026.9825_ref28","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2004). Scientific Opinion on the suitability and details of freezing methods to allow human consumption of meat infected with trichinella or Cysticercus. EFSA Journal, 13(5), 142. https:\/\/doi.org\/10.2903\/j.efsa.2005.142","DOI":"10.2903\/j.efsa.2005.142"},{"key":"10.2903\/j.efsa.2026.9825_ref29","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2011). Scientific Opinion on the public health hazards to be covered by inspection of meat (swine). EFSA Journal, 9(10), 2531. https:\/\/doi.org\/10.2903\/j.efsa.2011.2351","DOI":"10.2903\/j.efsa.2011.2351"},{"key":"10.2903\/j.efsa.2026.9825_ref30","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2013a). Scientific Opinion on the public health hazards to be covered by inspection of meat (bovine animals). EFSA Journal, 11(6), 3266. https:\/\/doi.org\/10.2903\/j.efsa.2013.3266","DOI":"10.2903\/j.efsa.2013.3266"},{"key":"10.2903\/j.efsa.2026.9825_ref31","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2013b). Scientific Opinion on the public health hazards to be covered by inspection of meat from farmed game. EFSA Journal, 11(6), 3264. https:\/\/doi.org\/10.2903\/j.efsa.2013.3264","DOI":"10.2903\/j.efsa.2013.3264"},{"key":"10.2903\/j.efsa.2026.9825_ref32","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2013c). Scientific Opinion on the public health hazards to be covered by inspection of meat from sheep and goats. EFSA Journal, 11(6), 3265. https:\/\/doi.org\/10.2903\/j.efsa.2013.3265","DOI":"10.2903\/j.efsa.2013.3265"},{"key":"10.2903\/j.efsa.2026.9825_ref33","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2013d). Scientific Opinion on the public health hazards to be covered by inspection of meat (solipeds). EFSA Journal, 11(6), 3263. https:\/\/doi.org\/10.2903\/j.efsa.2013.3263","DOI":"10.2903\/j.efsa.2013.3263"},{"key":"10.2903\/j.efsa.2026.9825_ref34","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2014a). Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 1 (meat of domestic ungulates). EFSA Journal, 12(3), 3601. https:\/\/doi.org\/10.2903\/j.efsa.2014.3601","DOI":"10.2903\/j.efsa.2014.3601"},{"key":"10.2903\/j.efsa.2026.9825_ref35","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2014b). Scientific Opinion on the public health risks related to the maintenance of the cold chain during storage and transport of meat. Part 2 (minced meat from all species). EFSA Journal, 12(7), 3783. https:\/\/doi.org\/10.2903\/j.efsa.2014.3783","DOI":"10.2903\/j.efsa.2014.3783"},{"key":"10.2903\/j.efsa.2026.9825_ref36","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2016). Scientific Opinion on the growth of spoilage bacteria during storage and transport of meat. EFSA Journal, 14(6), 4523. https:\/\/doi.org\/10.2903\/j.efsa.2016.4523","DOI":"10.2903\/j.efsa.2016.4523"},{"key":"10.2903\/j.efsa.2026.9825_ref37","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2021). Scientific Opinion on guidance on date marking and related food information: Part 2 (food information). EFSA Journal, 19(4), 6510. https:\/\/doi.org\/10.2903\/j.efsa.2021.6510","DOI":"10.2903\/j.efsa.2021.6510"},{"key":"10.2903\/j.efsa.2026.9825_ref38","doi-asserted-by":"crossref","unstructured":"EFSA BIOHAZ Panel (EFSA Panel on Biological Hazards) . (2023). Scientific Opinion on the microbiological safety of aged meat. EFSA Journal, 21(1), 7745. https:\/\/doi.org\/10.2903\/j.efsa.2023.7745","DOI":"10.2903\/j.efsa.2023.7745"},{"key":"10.2903\/j.efsa.2026.9825_ref39","doi-asserted-by":"crossref","unstructured":"EFSA Scientific Committee . (2018a). Guidance on uncertainty analysis in scientific assessments. EFSA Journal, 16(1), 5123. https:\/\/doi.org\/10.2903\/j.efsa.2018.5123","DOI":"10.2903\/j.efsa.2018.5123"},{"key":"10.2903\/j.efsa.2026.9825_ref40","doi-asserted-by":"crossref","unstructured":"EFSA Scientific Committee . (2018b). Scientific opinion on the principles and methods behind EFSA's guidance on uncertainty analysis in scientific assessment. EFSA Journal, 16(1), 5122. https:\/\/doi.org\/10.2903\/j.efsa.2018.5122","DOI":"10.2903\/j.efsa.2018.5122"},{"key":"10.2903\/j.efsa.2026.9825_ref41","doi-asserted-by":"crossref","unstructured":"EFSA Scientific Committee . (2023). Guidance on protocol development for EFSA generic scientific assessments. EFSA Journal, 21(10), 8312. https:\/\/doi.org\/10.2903\/j.efsa.2023.8312","DOI":"10.2903\/j.efsa.2023.8312"},{"key":"10.2903\/j.efsa.2026.9825_ref42","first-page":"263","volume-title":"Encyclopedia of meat sciences (Third Edition)","author":"Dikeman","year":"2024"},{"issue":"8","key":"10.2903\/j.efsa.2026.9825_ref43","doi-asserted-by":"crossref","first-page":"639","DOI":"10.4315\/0362-028X-55.8.639","article-title":"Freezing of listeria monocytogenes and other microorganisms: A review","volume":"55","author":"El\u2010Kest","year":"1992","journal-title":"Journal of Food Protection"},{"key":"10.2903\/j.efsa.2026.9825_ref44","volume-title":"Quality in frozen food","author":"Erickson","year":"2012"},{"issue":"11","key":"10.2903\/j.efsa.2026.9825_ref45","doi-asserted-by":"crossref","first-page":"2786","DOI":"10.4315\/0362-028X-69.11.2786","article-title":"Inactivation of protozoan parasites in food, water, and environmental systems","volume":"69","author":"Erickson","year":"2006","journal-title":"Journal of Food Protection"},{"key":"10.2903\/j.efsa.2026.9825_ref46","volume-title":"General principles of food hygiene. Codex Alimentarius code of practice, No.CXC 1\u20131969","author":"FAO and WHO (Food and Agriculture Organisation and World Health Organisation)","year":"2023"},{"key":"10.2903\/j.efsa.2026.9825_ref47","first-page":"79","article-title":"Thawing time of blocks of boneless or minced meats. Measure and prediction for different types of equipments","volume":"23","author":"Flores","year":"1993","journal-title":"Latin American Applied Research Pesquisa Aplicada Latino Americana = Investigaci\u00f3n Aplicada Latinoamericana"},{"issue":"3","key":"10.2903\/j.efsa.2026.9825_ref48","doi-asserted-by":"crossref","first-page":"199","DOI":"10.1016\/j.ijfoodmicro.2009.08.019","article-title":"Prevalence of pathogenic Yersinia enterocolitica and Yersinia pseudotuberculosis in wild boars in Switzerland","volume":"135","author":"Fredriksson\u2010Ahomaa","year":"2009","journal-title":"International Journal of Food Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref49","unstructured":"FSIS (Food Safety and Inspection Service) . (1996). Pathogen reduction; Hazard analysis and critical control point (HACCP) systems; Final Rule. https:\/\/www.federalregister.gov\/documents\/1996\/07\/25\/96\u201017837\/pathogen\u2010reduction\u2010hazard\u2010analysis\u2010and\u2010critical\u2010control\u2010point\u2010haccp\u2010systems"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref50","doi-asserted-by":"crossref","first-page":"1","DOI":"10.18637\/jss.v107.i01","article-title":"Modeling population growth in R with the biogrowth package","volume":"107","author":"Garre","year":"2023","journal-title":"Journal of Statistical Software"},{"issue":"4","key":"10.2903\/j.efsa.2026.9825_ref51","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/S0740-0020(89)80003-6","article-title":"Growth of the cold\u2010tolerant pathogens Yersinia enterocolitica, Aeromonas hydrophila and Listeria monocytogenes on high\u2010pH beef packaged under vacuum or carbon dioxide","volume":"6","author":"Gill","year":"1989","journal-title":"Food Microbiology"},{"issue":"4","key":"10.2903\/j.efsa.2026.9825_ref52","doi-asserted-by":"crossref","first-page":"1088","DOI":"10.1111\/j.1365-2621.1981.tb02997.x","article-title":"Bacterial Flora of ground beef and soy extended ground beef during storage","volume":"46","author":"Harrison","year":"1981","journal-title":"Journal of Food Science"},{"key":"10.2903\/j.efsa.2026.9825_ref53","doi-asserted-by":"crossref","first-page":"123","DOI":"10.1016\/j.tifs.2016.04.010","article-title":"Blown pack spoilage in vacuum\u2010packaged meat: A review on clostridia as causative agents, sources, detection methods, contributing factors and mitigation strategies","volume":"52","author":"H\u00fangaro","year":"2016","journal-title":"Trends in Food Science & Technology"},{"key":"10.2903\/j.efsa.2026.9825_ref54","first-page":"66","volume-title":"Micro\u2010organisms in foods 5: Microbiological specifications of food pathogens","author":"Roberts","year":"1996"},{"key":"10.2903\/j.efsa.2026.9825_ref55","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1007\/0-387-28801-5","volume-title":"Micro\u2010organisms in foods 6: Microbiological specifications of food pathogens","author":"Roberts","year":"2005"},{"key":"10.2903\/j.efsa.2026.9825_ref56","doi-asserted-by":"crossref","first-page":"25","DOI":"10.1016\/j.ijfoodmicro.2016.01.022","article-title":"Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres","volume":"223","author":"J\u00e4\u00e4skel\u00e4inen","year":"2016","journal-title":"International Journal of Food Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref57","doi-asserted-by":"crossref","first-page":"56","DOI":"10.1016\/j.cofs.2017.10.014","article-title":"Recent foodborne outbreaks in the United States linked to atypical vehicles\u2014Lessons learned","volume":"18","author":"Kase","year":"2017","journal-title":"Current Opinion in Food Science"},{"key":"10.2903\/j.efsa.2026.9825_ref58","first-page":"723","volume-title":"Encyclopedia of meat sciences","author":"Dikeman","year":"2024"},{"key":"10.2903\/j.efsa.2026.9825_ref59","doi-asserted-by":"crossref","unstructured":"Koukou, I., Mejlholm, O., & Dalgaard, P. (2021). Cardinal parameter growth and growth boundary model for non\u2010proteolytic Clostridium botulinum \u2013 Effect of eight environmental factors. International Journal of Food Microbiology, 346, 109162. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2021.109162","DOI":"10.1016\/j.ijfoodmicro.2021.109162"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref60","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1128\/AEM.72.1.124-134.2006","article-title":"Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions","volume":"72","author":"Koutsoumanis","year":"2006","journal-title":"Applied and Environmental Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref61","doi-asserted-by":"crossref","unstructured":"\u0141ada, P., Ko\u0144czyk\u2010Kmiecik, K., & Bancerz\u2010Kisiel, A. (2023). Isolation, characterization and antimicrobial resistance of Yersinia enterocolitica from polish cattle and their carcasses. BMC Veterinary Research, 19(1), 143. https:\/\/doi.org\/10.1186\/s12917\u2010023\u201003700\u20106","DOI":"10.1186\/s12917-023-03700-6"},{"issue":"5","key":"10.2903\/j.efsa.2026.9825_ref62","doi-asserted-by":"crossref","first-page":"1512","DOI":"10.1111\/j.1365-2672.2008.04112.x","article-title":"The potential use of chilling to control the growth of Enterobacteriaceae on porcine carcasses and the incidence of E. Coli O157:H7 in pigs","volume":"106","author":"Lenahan","year":"2009","journal-title":"Journal of Applied Microbiology"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref63","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/0260-8774(91)90051-S","article-title":"Mathematical modelling of the thawing process","volume":"14","author":"Lind","year":"1991","journal-title":"Journal of Food Engineering"},{"key":"10.2903\/j.efsa.2026.9825_ref64","first-page":"122","volume-title":"The microbiological safety and quality of food","author":"Lund","year":"2000"},{"key":"10.2903\/j.efsa.2026.9825_ref65","doi-asserted-by":"crossref","unstructured":"Mang, S., Schwaiger, K., Lindner, R., Gareis, M., & Dorn\u2010In, S. (2021). High incidence of cold\u2010tolerant Clostridium frigoriphilum and C. Algidicarnis in vacuum\u2010packed beef on retail sale in Germany. International Journal of Food Microbiology, 340, 109053. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2021.109053","DOI":"10.1016\/j.ijfoodmicro.2021.109053"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref66","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1590\/S0103-90162003000100001","article-title":"Quality of wild boar meat and commercial pork","volume":"60","author":"Marchiori","year":"2003","journal-title":"Scientia Agricola"},{"issue":"3","key":"10.2903\/j.efsa.2026.9825_ref67","doi-asserted-by":"crossref","first-page":"445","DOI":"10.1089\/fpd.2009.0461","article-title":"Variation in the prevalence of enteropathogenic Yersinia in slaughter pigs from Belgium, Italy, and Spain","volume":"8","author":"Mart\u00ednez","year":"2011","journal-title":"Foodborne Pathogens and Disease"},{"issue":"4","key":"10.2903\/j.efsa.2026.9825_ref68","doi-asserted-by":"crossref","first-page":"559","DOI":"10.1016\/j.meatsci.2003.12.007","article-title":"Effect of a commercial freeze\/tempering process on the viability of Cryptosporidium parvum oocysts on lean and fat beef trimmings","volume":"67","author":"McEvoy","year":"2004","journal-title":"Meat Science"},{"key":"10.2903\/j.efsa.2026.9825_ref69","doi-asserted-by":"crossref","first-page":"150","DOI":"10.1016\/j.crfs.2021.03.002","article-title":"The microbiology of beef from carcass chilling through primal storage to retail steaks","volume":"4","author":"McSharry","year":"2021","journal-title":"Current Research in Food Science"},{"issue":"11","key":"10.2903\/j.efsa.2026.9825_ref70","doi-asserted-by":"crossref","first-page":"2485","DOI":"10.4315\/0362-028X-70.11.2485","article-title":"Modeling and predicting the growth of lactic acid bacteria in lightly preserved seafood and their inhibiting effect on listeria monocytogenes","volume":"70","author":"Mejlholm","year":"2007","journal-title":"Journal of Food Protection"},{"issue":"10","key":"10.2903\/j.efsa.2026.9825_ref71","doi-asserted-by":"crossref","first-page":"2132","DOI":"10.4315\/0362-028X-72.10.2132","article-title":"Development and validation of an extensive growth and growth boundary model for listeria monocytogenes in lightly preserved and ready\u2010to\u2010eat shrimp","volume":"72","author":"Mejlholm","year":"2009","journal-title":"Journal of Food Protection"},{"issue":"2","key":"10.2903\/j.efsa.2026.9825_ref72","doi-asserted-by":"crossref","first-page":"244","DOI":"10.1016\/j.ijfoodmicro.2013.09.013","article-title":"Development and validation of an extensive growth and growth boundary model for psychrotolerant Lactobacillus spp. in seafood and meat products","volume":"167","author":"Mejlholm","year":"2013","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"10.2903\/j.efsa.2026.9825_ref73","doi-asserted-by":"crossref","first-page":"137","DOI":"10.1016\/j.ijfoodmicro.2010.04.026","article-title":"Predicting growth rates and growth boundary of Listeria monocytogenes \u2014 An international validation study with focus on processed and ready\u2010to\u2010eat meat and seafood","volume":"141","author":"Mejlholm","year":"2010","journal-title":"International Journal of Food Microbiology"},{"issue":"10","key":"10.2903\/j.efsa.2026.9825_ref74","doi-asserted-by":"crossref","first-page":"6674","DOI":"10.1128\/AEM.00914-06","article-title":"Use of optical density detection times to assess the effect of acetic acid on single\u2010cell kinetics","volume":"72","author":"M\u00e9tris","year":"2006","journal-title":"Applied and Environmental Microbiology"},{"issue":"6","key":"10.2903\/j.efsa.2026.9825_ref75","doi-asserted-by":"crossref","first-page":"306","DOI":"10.1080\/20477724.2018.1514137","article-title":"A review on inactivation methods of Toxoplasma gondii in foods","volume":"112","author":"Mirza Alizadeh","year":"2018","journal-title":"Pathogens and Global Health"},{"key":"10.2903\/j.efsa.2026.9825_ref76","doi-asserted-by":"crossref","unstructured":"Moreno, I., Lipov\u00e1, P., Ladero, L., Fern\u00e1ndez\u2010Garc\u00eda, J. L., & Cava, R. (2020). Glycogen and lactate contents, pH and meat quality and gene expression in muscle Longissimus dorsi from iberian pigs under different rearing conditions. Livestock Science, 240, 104167. https:\/\/doi.org\/10.1016\/j.livsci.2020.104167","DOI":"10.1016\/j.livsci.2020.104167"},{"issue":"3","key":"10.2903\/j.efsa.2026.9825_ref77","doi-asserted-by":"crossref","first-page":"771","DOI":"10.1111\/jam.12077","article-title":"Characterization of a potentially novel \u2018blown pack\u2019 spoilage bacterium isolated from bovine hide","volume":"114","author":"Moschonas","year":"2013","journal-title":"Journal of Applied Microbiology"},{"issue":"13","key":"10.2903\/j.efsa.2026.9825_ref78","doi-asserted-by":"crossref","first-page":"4280","DOI":"10.1128\/AEM.01778-10","article-title":"Diversity of culturable psychrophilic and psychrotrophic anaerobic bacteria isolated from beef abattoirs and their environments","volume":"77","author":"Moschonas","year":"2011","journal-title":"Applied and Environmental Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref79","doi-asserted-by":"crossref","unstructured":"Needham, T., Bure\u0161, D., \u010cern\u00fd, J., & Hoffman, L. C. (2023). Overview of game meat utilisation challenges and opportunities: A European perspective. Meat Science, 204, 109284. https:\/\/doi.org\/10.1016\/j.meatsci.2023.109284","DOI":"10.1016\/j.meatsci.2023.109284"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref80","doi-asserted-by":"crossref","first-page":"45","DOI":"10.1016\/S0168-1605(97)00089-5","article-title":"Development of a predictive model to describe the effects of temperature and water activity on the growth of spoilage pseudomonads","volume":"38","author":"Neumeyer","year":"1997","journal-title":"International Journal of Food Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref81","doi-asserted-by":"crossref","unstructured":"Noeckler, K., Pozio, E., van der Giessen, J., Hill, D. E., & Gamble, H. R. (2019). International commission on Trichinellosis: Recommendations on post\u2010harvest control of Trichinella in food animals. Food and Waterborne Parasitology, 14, e00041. https:\/\/doi.org\/10.1016\/j.fawpar.2019.e00041","DOI":"10.1016\/j.fawpar.2019.e00041"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref82","doi-asserted-by":"crossref","first-page":"77","DOI":"10.1016\/j.meatsci.2007.06.020","article-title":"Meat spoilage during distribution","volume":"78","author":"Nychas","year":"2008","journal-title":"Meat Science"},{"key":"10.2903\/j.efsa.2026.9825_ref83","doi-asserted-by":"crossref","first-page":"7","DOI":"10.1016\/j.ijfoodmicro.2014.11.002","article-title":"Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat","volume":"194","author":"Omer","year":"2015","journal-title":"International Journal of Food Microbiology"},{"issue":"4","key":"10.2903\/j.efsa.2026.9825_ref84","doi-asserted-by":"crossref","first-page":"326","DOI":"10.1007\/BF01231070","article-title":"Effects of modified atmosphere and vacuum packaging on the growth of spoilage and inoculated pathogenic bacteria on fresh poultry","volume":"203","author":"\u00d6zba\u015f","year":"1996","journal-title":"Zeitschrift f\u00fcr Lebensmittel\u2010Untersuchung und Forschung"},{"issue":"6","key":"10.2903\/j.efsa.2026.9825_ref85","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1016\/0140-7007(84)90008-2","article-title":"Extension to Planck's equation for predicting freezing times of foodstuffs of simple shapes","volume":"7","author":"Pham","year":"1984","journal-title":"International Journal of Refrigeration"},{"key":"10.2903\/j.efsa.2026.9825_ref86","doi-asserted-by":"crossref","first-page":"S96","DOI":"10.1016\/j.ijfoodmicro.2010.09.025","article-title":"Modelling Salmonella concentration throughout the pork supply chain by considering growth and survival in fluctuating conditions of temperature, pH and aw","volume":"145","author":"Pin","year":"2011","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"10.2903\/j.efsa.2026.9825_ref87","doi-asserted-by":"crossref","first-page":"293","DOI":"10.1016\/S0309-1740(01)00082-1","article-title":"The effect of ultra\u2010rapid chilling and subsequent ageing on the calpain\/calpastatin system and myofibrillar degradation in lamb M. Longissimus thoracis et lumborum","volume":"59","author":"Redmond","year":"2001","journal-title":"Meat Science"},{"key":"10.2903\/j.efsa.2026.9825_ref88","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1016\/j.fm.2016.08.003","article-title":"The microbiology of beef carcasses and primals during chilling and commercial storage","volume":"61","author":"Reid","year":"2017","journal-title":"Food Microbiology"},{"key":"10.2903\/j.efsa.2026.9825_ref89","doi-asserted-by":"crossref","unstructured":"Rodriguez\u2010Caturla, M. Y., Margalho, L. P., Gra\u00e7a, J. S., Pia, A. K. R., Xavier, V. L., Noronha, M. F., Cabral, L., Lemos\u2010Junior, W. J. F., Castillo, C. J. C., & Sant\u02c8Ana, A. S. (2025). Bacterial dynamics and volatile metabolome changes of vacuum\u2010packaged beef with different pH during chilled storage. International Journal of Food Microbiology, 427, 110955. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2024.110955","DOI":"10.1016\/j.ijfoodmicro.2024.110955"},{"issue":"5","key":"10.2903\/j.efsa.2026.9825_ref90","doi-asserted-by":"crossref","first-page":"501","DOI":"10.1111\/j.1365-2672.1996.tb03539.x","article-title":"Indices for performance evaluation of predictive models in food microbiology","volume":"81","author":"Ross","year":"1996","journal-title":"Journal of Applied Bacteriology"},{"key":"10.2903\/j.efsa.2026.9825_ref91","first-page":"196","volume-title":"Predictive food microbiology models in the meat industry","author":"Ross","year":"1999"},{"issue":"2","key":"10.2903\/j.efsa.2026.9825_ref92","doi-asserted-by":"crossref","first-page":"372","DOI":"10.1016\/j.foodcont.2012.10.017","article-title":"Microbiological contamination of sheep carcases in Finland by excision and swabbing sampling","volume":"31","author":"Salmela","year":"2013","journal-title":"Food Control"},{"issue":"12","key":"10.2903\/j.efsa.2026.9825_ref93","doi-asserted-by":"crossref","first-page":"2059","DOI":"10.4315\/JFP-21-096","article-title":"A review of significant European foodborne outbreaks in the last decade","volume":"84","author":"Sarno","year":"2021","journal-title":"Journal of Food Protection"},{"key":"10.2903\/j.efsa.2026.9825_ref94","doi-asserted-by":"crossref","unstructured":"Sauvala, M., Johansson, P., Bj\u00f6rkroth, J., & Fredriksson\u2010Ahomaa, M. (2023). Microbiological quality and safety of vacuum\u2010packaged white\u2010tailed deer meat stored at 4\u00b0C. International Journal of Food Microbiology, 390, 110110. https:\/\/doi.org\/10.1016\/j.ijfoodmicro.2023.110110","DOI":"10.1016\/j.ijfoodmicro.2023.110110"},{"key":"10.2903\/j.efsa.2026.9825_ref95","first-page":"301","volume-title":"Encyclopedia of meat sciences","author":"Dikeman","year":"2014"},{"issue":"4","key":"10.2903\/j.efsa.2026.9825_ref96","doi-asserted-by":"crossref","first-page":"757","DOI":"10.1016\/S0309-1740(03)00035-4","article-title":"Carcass yield, composition and meat quality attributes of sheep and goat under semiarid conditions","volume":"66","author":"Sen","year":"2004","journal-title":"Meat Science"},{"issue":"2","key":"10.2903\/j.efsa.2026.9825_ref97","doi-asserted-by":"crossref","first-page":"502","DOI":"10.1016\/j.meatsci.2011.08.001","article-title":"Visual evaluation of cattle cleanliness and correlation to carcass microbial contamination during slaughtering","volume":"90","author":"Serraino","year":"2012","journal-title":"Meat Science"},{"issue":"4","key":"10.2903\/j.efsa.2026.9825_ref98","doi-asserted-by":"crossref","first-page":"365","DOI":"10.4315\/0362-028X-59.4.365","article-title":"Effect of storage conditions on growth of heat\u2010stressed Yersinia enterocolitica in ground pork","volume":"59","author":"Shenoy","year":"1996","journal-title":"Journal of Food Protection"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref99","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1016\/0309-1740(90)90018-2","article-title":"The ultra\u2010rapid chilling of lamb carcasses","volume":"28","author":"Sheridan","year":"1990","journal-title":"Meat Science"},{"issue":"11","key":"10.2903\/j.efsa.2026.9825_ref100","doi-asserted-by":"crossref","first-page":"1183","DOI":"10.4315\/0362-028X-58.11.1183","article-title":"Prevalence of Salmonella, Yersinia, Aeromonas, Campylobacter, and cold\u2010growing Escherichia coli on freshly dressed lamb carcasses","volume":"58","author":"Sierra","year":"1995","journal-title":"Journal of Food Protection"},{"issue":"9","key":"10.2903\/j.efsa.2026.9825_ref101","doi-asserted-by":"crossref","first-page":"1","DOI":"10.18637\/jss.v033.i09","article-title":"Solving differential equations in R: Package deSolve","volume":"33","author":"Soetaert","year":"2010","journal-title":"Journal of Statistical Software"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref102","doi-asserted-by":"crossref","first-page":"335","DOI":"10.1016\/j.ijfoodmicro.2004.10.029","article-title":"Models of the behavior of Escherichia coli O157:H7 in raw sterile ground beef stored at 5 to 46\u00b0C","volume":"100","author":"Tamplin","year":"2005","journal-title":"International Journal of Food Microbiology"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref103","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1080\/10942910600755151","article-title":"Apparent specific heat capacity of chilled and frozen meat products","volume":"10","author":"Tavman","year":"2007","journal-title":"International Journal of Food Properties"},{"key":"10.2903\/j.efsa.2026.9825_ref104","doi-asserted-by":"crossref","first-page":"163","DOI":"10.1016\/j.meatsci.2017.08.002","article-title":"Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs","volume":"134","author":"Teixeira","year":"2017","journal-title":"Meat Science"},{"key":"10.2903\/j.efsa.2026.9825_ref105","first-page":"6766","article-title":"Rapid chilling effect on the bacterial populations of pork carcasses","volume":"16","author":"Tomovic","year":"2011","journal-title":"Romanian Biotechnological Letters"},{"key":"10.2903\/j.efsa.2026.9825_ref106","doi-asserted-by":"crossref","unstructured":"Tsitsos, A., Economou, V., Chouliara, E., Ambrosiadis, I., & Arsenos, G. (2022). A comparative study on microbiological and chemical characteristics of small ruminant carcasses from abattoirs in Greece. Food, 11(15), 2370. https:\/\/www.mdpi.com\/2304\u20108158\/11\/15\/2370","DOI":"10.3390\/foods11152370"},{"key":"10.2903\/j.efsa.2026.9825_ref107","doi-asserted-by":"crossref","first-page":"33","DOI":"10.1016\/j.ijfoodmicro.2015.03.016","article-title":"Contamination of freshly slaughtered pig carcasses with enteropathogenic Yersinia spp.: Distribution, quantification and identification of risk factors","volume":"204","author":"Van Damme","year":"2015","journal-title":"International Journal of Food Microbiology"},{"issue":"3","key":"10.2903\/j.efsa.2026.9825_ref108","doi-asserted-by":"crossref","first-page":"400","DOI":"10.1016\/j.jfoodeng.2007.05.034","article-title":"Prediction of enthalpy and thermal conductivity of frozen meat and fish products from composition data","volume":"84","author":"Van der Sman","year":"2008","journal-title":"Journal of Food Engineering"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref109","doi-asserted-by":"crossref","first-page":"153","DOI":"10.1016\/j.smallrumres.2005.06.009","article-title":"Goat meat quality","volume":"60","author":"Webb","year":"2005","journal-title":"Small Ruminant Research"},{"issue":"11","key":"10.2903\/j.efsa.2026.9825_ref110","doi-asserted-by":"crossref","first-page":"2380","DOI":"10.4315\/0362-028X-72.11.2380","article-title":"Effects of temperature and pH on the growth of bacteria isolated from blown packs of vacuum\u2010packaged beef","volume":"72","author":"Yang","year":"2009","journal-title":"Journal of Food Protection"},{"key":"10.2903\/j.efsa.2026.9825_ref111","first-page":"219","volume-title":"Encyclopedia of meat sciences","author":"Dikeman","year":"2024"},{"key":"10.2903\/j.efsa.2026.9825_ref112","doi-asserted-by":"crossref","unstructured":"Zhang, R., Yoo, M. J. Y., Realini, C. E., Staincliffe, M., & Farouk, M. M. (2020). In\u2010bag dry\u2010 vs. wet\u2010aged lamb: Quality, consumer acceptability, oxidative stability and In\u00a0vitro digestibility. Food, 10(1), 41. https:\/\/doi.org\/10.3390\/foods10010041","DOI":"10.3390\/foods10010041"},{"issue":"1","key":"10.2903\/j.efsa.2026.9825_ref113","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/0168-1605(96)00991-9","article-title":"Application of predictive microbiology to estimate the number of Bacillus cereus in pasteurised milk at the point of consumption","volume":"30","author":"Zwietering","year":"1996","journal-title":"International Journal of Food Microbiology"}],"container-title":["EFSA Journal"],"original-title":[],"link":[{"URL":"https:\/\/api.wiley.com\/onlinelibrary\/tdm\/v1\/articles\/10.2903\/j.efsa.2026.9825","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/onlinelibrary.wiley.com\/wol1\/doi\/10.2903\/j.efsa.2026.9825\/fullpdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,1,29]],"date-time":"2026-01-29T14:50:11Z","timestamp":1769698211000},"score":1,"resource":{"primary":{"URL":"http:\/\/doi.wiley.com\/10.2903\/j.efsa.2026.9825"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,1]]},"references-count":113,"journal-issue":{"issue":"1"},"URL":"https:\/\/doi.org\/10.2903\/j.efsa.2026.9825","relation":{},"ISSN":["1831-4732","1831-4732"],"issn-type":[{"value":"1831-4732","type":"print"},{"value":"1831-4732","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,1]]}}}