Table 4.
Physico-chemical and microbic proper ties of vinegar

Sample	Period (hour)	pH	Acidity (%)	Brix	Total aerobic count (log CFU/mL)	Pathogenic microorganism1)
vinegar	0	4.7	0.14	7.0	4.86	ND2)
	24	4.3	0.18	7.0	5.26	ND
	48	4.1	0.20	7.0	6.26	ND
	72	3.4	0.64	6.5	7.69	ND

Pathogenic microorganism : E. coli, Samonella. spp, E. coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, Clostridium perfringenes, Bacillus cereus
ND : Not detected