Comparative Study
doi: 10.1016/0168-1605(92)90036-3.
Effects of sodium bicarbonate, vinegar, acetic and citric acids on growth and survival of Yersinia enterocolitica
Affiliations
- PMID: 1333784
- DOI: 10.1016/0168-1605(92)90036-3
Item in Clipboard
Comparative Study
Effects of sodium bicarbonate, vinegar, acetic and citric acids on growth and survival of Yersinia enterocolitica
Int J Food Microbiol.
1992 Aug.
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.
Similar articles
-
The influence of pH, temperature and organic acids on the initiation of growth of Yersinia enterocolitica.J Appl Bacteriol. 1990 Sep;69(3):390-7. doi: 10.1111/j.1365-2672.1990.tb01529.x. J Appl Bacteriol. 1990. PMID: 2246144
-
Modelling the effect of pH, acidulant and temperature on the growth rate of Yersinia enterocolitica.J Appl Bacteriol. 1991 Jul;71(1):65-71. J Appl Bacteriol. 1991. PMID: 1894580
-
Removal of Yersinia enterocolitica from fresh parsley by washing with acetic acid or vinegar.Int J Food Microbiol. 1992 Jul;16(3):261-4. doi: 10.1016/0168-1605(92)90086-i. Int J Food Microbiol. 1992. PMID: 1445772
-
Inactivation kinetics of Yersinia enterocolitica by citric and lactic acid at different temperatures.Int J Food Microbiol. 2005 Sep 15;103(3):251-7. doi: 10.1016/j.ijfoodmicro.2004.11.036. Int J Food Microbiol. 2005. PMID: 16099310
-
Modelling the combined effect of temperature and pH on the rate coefficient for bacterial growth.Int J Food Microbiol. 1994 Nov;23(3-4):295-303. doi: 10.1016/0168-1605(94)90158-9. Int J Food Microbiol. 1994. PMID: 7873332 Review.
Cited by
-
Behavior of Yersinia enterocolitica in Foods.J Pathog. 2011;2011:420732. doi: 10.4061/2011/420732. Epub 2011 Oct 23. J Pathog. 2011. PMID: 22567332 Free PMC article.
-
Contribution to the Evaluation of Physicochemical Properties, Total Phenolic Content, Antioxidant Potential, and Antimicrobial Activity of Vinegar Commercialized in Morocco.Molecules. 2022 Jan 25;27(3):770. doi: 10.3390/molecules27030770. Molecules. 2022. PMID: 35164034 Free PMC article.
-
Diversity and Functional Roles of Microorganisms in Anatolian Black Pine Cone Vinegar Fermentation.Food Sci Nutr. 2025 Apr 11;13(4):e70155. doi: 10.1002/fsn3.70155. eCollection 2025 Apr. Food Sci Nutr. 2025. PMID: 40223813 Free PMC article.
-
Infection control in cystic fibrosis.Clin Microbiol Rev. 2004 Jan;17(1):57-71. doi: 10.1128/CMR.17.1.57-71.2004. Clin Microbiol Rev. 2004. PMID: 14726455 Free PMC article. Review.
-
Bacterial stressors in minimally processed food.Int J Mol Sci. 2009 Jul 8;10(7):3076-3105. doi: 10.3390/ijms10073076. Int J Mol Sci. 2009. PMID: 19742126 Free PMC article. Review.
Publication types
MeSH terms
Substances
LinkOut - more resources
Full Text Sources
Other Literature Sources
