o:8624 Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control en 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. Yersinia enterocolitica, Fermented sausages, Water activity, Aw, PH, Risk control, Microbiological safety 1552099 10.18485/meattech.2025.66.3.56 2025-12-08T08:23:30.996Z 44 yes 46 Radmila Mitrović Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control https://orcid.org/0000-0003-2912-2784 Vesna Janković Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control person https://orcid.org/0009-0003-0095-1498 Brankica Lakićević Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control person https://orcid.org/0000-0002-0175-5830 Lazar Milojević Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control person https://orcid.org/0000-0001-6901-6033 Branko Velebit Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control person https://orcid.org/0000-0002-7577-8074 Dunja Mišić Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control person https://orcid.org/0009-0006-2213-2612 Branislav Baltić Institute of Meat Hygiene and Technology, Kaćanskog 13, Belgrade, Serbia Effect of pH and water activity (aw) on survival of Yersinia enterocolitica in fermented sausages: challenges and risk control person https://orcid.org/0000-0003-2603-2521 application/pdf 408392 https://unilib.phaidrabg.rs/o:8624 no yes 16 70 92000001 71A01 Meat technology - Special Issue 66/3 2025 1-576 66 3 339 342 Kaćanskog 13, 11 000 Belgrade Institute of Meat Hygiene and Technology 2025-12-01 www.journalmeattechnology.com