Аннотация:ABSTRACT The effects of pH level and sodium chloride concentration on clinical and environmental strains of Yersinia enterocolitica at 3° and 25°C were determined. Bacteriostatic and bactericidal inhibition was observed at 7% w/v sodium chloride at both 3° and 25° C in Brain Heart Infusion Broth. Growth was observed at pH 4.6‐9.0. Clinical strains showed significantly greater tolerance to pH level and sodium chloride concentration than did the environmental strains of Y. enterocolitica at 25° C. These findings suggest that Y. enterocolitica may be resistant to some common methods of food preservation.
