Effects of sodium bicarbonate, vinegar, acetic and citric acids on growth and survival of Yersinia enterocolitica. |
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| Authors: | M Karapinar S A G?nül |
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| Affiliation: | Ege University, Engineering Faculty, Food Engineering Department, Bornova, Izmir, Turkey. |
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| Abstract: | The effects of sodium bicarbonate, vinegar, acetic and citric acids on growth and survival of Yersinia enterocolitica in a laboratory medium were investigated. Acetic acid was found to be the most effective agent used, which completely inhibited the growth of the test organism at concentration of 0.156% (v/v) in the media incubated at 22 degrees C for 48 h. The antimicrobial activity of acetic acid and vinegar on the survival of the test bacterium in media incubated at 22 degrees C for 60 min was dependent on the inocula levels. |
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