THE EFFECTS OF VARIOUS PH AND TEMPERATURE VALUES AND DIFFERENT SODIUM POLYPHOSPHATE AND NACL CONCENTRATIONS ON YERSINIA ENTEROCOLITICA

In this study, were examined the effects of various pH and temperature values and different sodium polyphosphate and NaCl concentrations on Yersinia enterocolitica. Various amount of sodium polyphosphate. NaCl were added to 50 ml of experimentally prepared meat juice formulation. The pH of the meat juice was adjusted with 85% lactic acid and 0.1N NaOH. Beef gravy formulations were experimentally infected with 10'cfu/ml Y. enterocolitica (0:3P41797) pure culture. The samples were collected at 0. 5. 10. 15. 20. 25th minutes of every applied temperature. Presence of Y. enterocolitica was tested by using CIN Agar. No growth was observed for all treated samples in the first day incubation. But when the treated samples were kept at 4°C for 7 days presence of Y. enterocolitica was observed.