Arican, AysunAndic, Seval2025-05-102025-05-1020111300-60451309-22512-s2.0-79959599969https://search.trdizin.gov.tr/en/yayin/detay/116653/survival-of-e-coli-o157h7-in-yogurt-incubated-until-two-different-ph-values-and-stored-at-dollar4-oc-dollarhttps://hdl.handle.net/20.500.14720/20429In the present study the survival of Escherichia coli O157:H7 in yoghurt produced at two different initial pH levels was investigated. Samples were contaminated with two different doses of E. coli O157:H7 (10(3) cfu/mL and 10(5) cfu/mL). Yoghurt samples were taken from incubation at pH 4.0 and 4.6. Incubated samples were stored at 4 degrees C for 14 days. In the samples, viable counts of E. coli O157: H7, pH and titratable acidity were determined on day 0 and the 1(st), 2(nd), 4(th), 6(th), 8(th) and 14(th) days of storage. E. coli O157: H7 survived in yoghurt produced at pH 4.0 and 4.6 in the both contamination level. The survival of E. coli O157: H7 was significantly lower at pH 4.00 than at pH 4.60 (P < 0.001) and at 10(3) cfu/mL than at 10(5) cfu/mL contamination level (P < 0.001).eninfo:eu-repo/semantics/closedAccessYoghurtEscherichia Coli O157:H7PhArticle174Q3Q3537542116653WOS:000292686100004