Akdemir Evrendilek, Gülsün2024-09-192024-09-1920071471-0307https://doi.org/10.1111/j.1471-0307.2007.00312.xhttps://hdl.handle.net/20.500.12483/15030The survival of Escherichia coli O157:H7 at 4 and 22°C in yogurt drink, plain yogurt and salted yogurt (yogurt native to Hatay, Turkey) was studied. Total aerobic plate count (TPC), total mould and yeast count, pH and titratable acidity during the storage period were measured. pH and TPC count of the samples at 22°C were significantly higher than those of samples at 4°C (P < 0.01). E. coli O157:H7 survived in the products at both 4 and 22°C, whereas survival of E. coli O157:H7 was significantly lower at 4°C than at 22°C (P < 0.05). Multiple linear regression models were used to determine factors affecting the survival of E. coli O157:H7. © 2007 Society of Dairy Technology.eninfo:eu-repo/semantics/closedAccessEscherichia coli O157:H7Microbial survivalSalted (tuzlu) yogurtYogurt drinkArticle60211812210.1111/j.1471-0307.2007.00312.x2-s2.0-34247250169Q1