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Comparative Study
. 1992 Aug;16(4):343-7.
doi: 10.1016/0168-1605(92)90036-3.

Effects of sodium bicarbonate, vinegar, acetic and citric acids on growth and survival of Yersinia enterocolitica

M Karapinar  1 , S A Gönül
Affiliations
Comparative Study

Effects of sodium bicarbonate, vinegar, acetic and citric acids on growth and survival of Yersinia enterocolitica

M Karapinar et al. 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.

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