ArticleJournal of food science2025
Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
4 citing papers in PubMed.
- Influence of Fat Content and Bioprotective Cultures on the Survival of Foodborne Pathogens in Beef Meatballs.Food science & nutrition · 2026Article
- Evaluation of alginate-based coatings enriched with postbiotics from Bifidobacterium spp. on the quality and safety of Turkey meat.Scientific reports · 2025Article
- Natural Polymer-Based Coatings for Animal-Derived Products: A Review of Applications, Functionality, Characterization, and Challenges.Foods (Basel, Switzerland) · 2025Review
- Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat.Journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
2 authors.
Funding
Abstract
This study investigated the survival of Pseudomonas spp., Salmonella spp., and Listeria monocytogenes in chicken breast meat marinated with a marinade containing bioprotective lactic acid bacteria (Latilactobacillus curvatus, Latilactobacillus sakei, and Lactiplantibacillus plantarum) during storage at 4°C and 8°C. In the first phase, a natural, chemical-free marinade (pH 3.6) was evaluated over 7 days. In this marinade, Pseudomonas spp. did not survive, Salmonella spp. were inactivated within 7 days, L. monocytogenes counts showed negligible reduction, and bioprotective cultures remained stable. In the second phase, chicken breast meat contaminated with Salmonella spp. and L. monocytogenes was divided into control (non-marinated), marinated control (M-C), and marinated with a marinade containing mixture of bioprotective cultures (M-PC). Initial pH values were 5.99 (control), 5.24 (M-C), and 5.32 (M-PC). At 4°C, L. monocytogenes counts in the M-PC group were 4.4 log
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.