Survival of E. coli O157:H7 in Yogurt Incubated until Two Different pH Values and Stored at 4°C [İki farkli{dotless} ph deǧerine kadar i̇nkübe edilen ve 4oc'de depolanan yoǧurtlarda e. coli o157:H7'nin canli{dotless} kalma durumu]

In 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 (103 cfu/ml and 105 cfu/ml). yoghurt samples were taken from incubation at ph 4.0 and 4.6. incubated samples were stored at 4oc for 14 days. in the samples,viable counts of e. coli o157:h7,ph and titratable acidity were determined on day 0 and the 1st,2nd,4th,6th,8th and 14th 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 103 cfu/ml than at 105 cfu/ml contamination level (p<0.001).