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

Int J Food Microbiol. 1992 Aug;16(4):343-7. doi: 10.1016/0168-1605(92)90036-3.

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.

Publication types

  • Comparative Study

MeSH terms

  • Acetates / pharmacology*
  • Acetic Acid
  • Bicarbonates / pharmacology*
  • Citrates / pharmacology*
  • Citric Acid
  • Culture Media
  • Hydrogen-Ion Concentration
  • Sodium / pharmacology*
  • Sodium Bicarbonate
  • Yersinia enterocolitica / drug effects
  • Yersinia enterocolitica / growth & development*

Substances

  • Acetates
  • Bicarbonates
  • Citrates
  • Culture Media
  • Citric Acid
  • Sodium Bicarbonate
  • Sodium
  • Acetic Acid