eng https://unilib.phaidrabg.rs/o:8624 doi:10.18485/meattech.2025.66.3.56 info:eu-repo/semantics/article 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 fer- mented sausages is highly dependent on parameters such as pH and water activity (aw). 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 aw during production. Also, possible strategies for reducing the risk of contamination in the production process are considered. Institute of Meat Hygiene and Technology Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control Mitrović, Radmila Janković, Vesna Lakićević, Brankica Milojević, Lazar Velebit, Branko Mišić, Dunja Baltić, Branislav http://creativecommons.org/licenses/by/4.0/legalcode Yersinia enterocolitica, Fermented sausages, Water activity, Aw, PH, Risk control, Microbiological safety 2025-12-01 application/pdf 408392 bytes Meat technology - Special Issue 66/3 2025 volume: 66 number: 3 startpage: 339 endpage: 342