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

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

doi:10.18485/meattech.2025.66.3.56

Radmila Mitrović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-2912-2784
Vesna Janković Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0003-0095-1498
Brankica Lakićević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-0175-5830
Lazar Milojević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-6901-6033
Branko Velebit Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7577-8074
Dunja Mišić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0006-2213-2612
Branislav Baltić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-2603-2521

DOI: https://doi.org/10.18485/meattech.2025.66.3.56

Keywords: Yersinia enterocolitica, fermented sausages, water activity, aw, pH, risk control, microbiological safety

Abstract

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 fermented sausages is highly dependent on parameters such as pH and water activity (a_w). 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 a_w during production. Also, possible strategies for reducing the risk of contamination in the production process are considered.