Naslov (eng)

Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control

Autor

Mitrović, Radmila
Janković, Vesna
Lakićević, Brankica
Milojević, Lazar
Velebit, Branko
Mišić, Dunja
Baltić, Branislav

Publisher

Opis (eng)

Fermented sausages are a popular product in many cultures, but their production can pose a risk due to the presence of pathogenic microorganisms, such as Yersinia enterocolitica. This bacterium is known for its ability to survive in meat products, and its survival in fer- mented sausages is highly dependent on parameters such as pH and water activity (aw). In this paper, the factors influencing the survival of Y. enterocolitica in fermented sausages are investigated, with special emphasis on the control of pH and aw during production. Also, possible strategies for reducing the risk of contamination in the production process are considered.

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY 4.0 - Creative Commons Autorstvo 4.0 International License.

http://creativecommons.org/licenses/by/4.0/legalcode

Predmet

Yersinia enterocolitica, Fermented sausages, Water activity, Aw, PH, Risk control, Microbiological safety

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa