{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,12,12]],"date-time":"2025-12-12T13:23:37Z","timestamp":1765545817237,"version":"build-2065373602"},"reference-count":41,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2013,3,11]],"date-time":"2013-03-11T00:00:00Z","timestamp":1362960000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/3.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1\/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has recently been of interest for improving the quality of raw milk. Here, we evaluated the possibility of addressing bacterial growth in pasteurised milk during cold storage at 6 \u00b0C and 8 \u00b0C. Clearly, the treatments hindered bacterial growth, in a laboratory setting, when N2-treated milk were compared to the corresponding controls, which suggests that N2-flushing treatment constitutes a promising option to extend the shelf life of pasteurised milk.<\/jats:p>","DOI":"10.3390\/ijms14035668","type":"journal-article","created":{"date-parts":[[2013,3,11]],"date-time":"2013-03-11T12:14:24Z","timestamp":1363004064000},"page":"5668-5685","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk"],"prefix":"10.3390","volume":"14","author":[{"given":"Patricia","family":"Munsch-Alatossava","sequence":"first","affiliation":[{"name":"Department of Food and Environmental Sciences, P.O. Box 66, FIN-00014 University of Helsinki, Finland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Abdul","family":"Ghafar","sequence":"additional","affiliation":[{"name":"Department of Food and Environmental Sciences, P.O. Box 66, FIN-00014 University of Helsinki, Finland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Tapani","family":"Alatossava","sequence":"additional","affiliation":[{"name":"Department of Food and Environmental Sciences, P.O. Box 66, FIN-00014 University of Helsinki, Finland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2013,3,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"S3","DOI":"10.1016\/j.ijfoodmicro.2010.01.021","article-title":"Food-borne diseases. The challenges of 20 years ago still persist while new ones continue to emerge","volume":"139","author":"Newell","year":"2010","journal-title":"Int. J. 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