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Journals / Balıkesir Sağlık Bilimleri Dergisi / 2026 / Volume: 15 Issue: 3

Investigation of The Antimicrobial Effect of Vinegar on Certain Salad Vegetables

Sirkenin Bazı Salata Sebzeleri Üzerindeki Antimikrobiyal Etkisinin İncelenmesi

Sümeyra Akalın(ARTVİN ÇORUH ÜNİVERSİTESİ, SAĞLIK BİLİMLERİ FAKÜLTESİ, BESLENME VE DİYETETİK BÖLÜMÜ)0000-0001-5002-5255
Reyhan İrkin(İZMİR DEMOKRASİ ÜNİVERSİTESİ)0000-0002-6838-2215
Pages
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Publication Date
2026-10-08
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Conclusion: The results indicate that vinegar may serve as a natural antimicrobial washing agent that contributes to reducing microbial contamination and improving food safety.

📌 3 Key Takeaways

🎯
Objective & Hypothesis:Objective: This study aimed to investigate the antimicrobial efficacy of vinegar/water solution against Escherichia coli ATCC 25933 strain added to a mixture of lettuce, parsley, and dill, and to evaluate its effectiveness in terms of food safety.
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Key Findings & Data:The vegetables were disinfected using UV light, followed by inoculation with E. coli ATCC 25933 culture.
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Conclusion & Impact:Conclusion: The results indicate that vinegar may serve as a natural antimicrobial washing agent that contributes to reducing microbial contamination and improving food safety.
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Vinegar · Acetic acid · Green Vegetables

Abstract

Objective: This study aimed to investigate the antimicrobial efficacy of vinegar/water solution against Escherichia coli ATCC 25933 strain added to a mixture of lettuce, parsley, and dill, and to evaluate its effectiveness in terms of food safety. Materials and Methods: The study was conducted using lettuce, parsley, and dill samples. The vegetables were disinfected using UV light, followed by inoculation with E. coli ATCC 25933 culture. A washing procedure with a vinegar/ water solution was applied for 10 minutes, and microbiological analyses were performed. Results: Microbiological analyses revealed a decrease of 0.87 log CFU/g in total bacterial count and a 1.15 log CFU/g reduction in E. coli count after vinegar solution application (p<0.05). Conclusion: The results indicate that vinegar may serve as a natural antimicrobial washing agent that contributes to reducing microbial contamination and improving food safety. However, the study can be examined in terms of the effects of different concentrations and durations in future studies.

Özet

Amaç: Bu çalışmanın amacı, marul, maydanoz ve dereotu karışımına ilave edilen Escherichia coli ATCC 25933 suşuna karşı sirke/su çözeltisinin antimikrobiyal etkinliğini araştırmak ve gıda güvenliği açısından değerlendirmektir. Gereç ve Yöntem: Çalışma marul, maydanoz ve dereotu örnekleriyle yapılmıştır. Sebzeler, UV ışığı ile dezenfekte edilip, ardından aktif E. coli ATCC 25933 kültürü ile inoküle edilmiştir. Sirke/su çözeltisiyle 10 dakika süreyle yıkama işlemi uygulanmış ve mikrobiyolojik analizler yapılmıştır. Bulgular: Mikrobiyolojik analizlerde, sirke/su çözeltisi uygulaması sonrası toplam bakteri sayısında 0.87 log kob/g, E. coli miktarında ise 1.15 log kob/g’lik azalma gözlemlenmiştir (p<0.05). Sonuç: Sonuçlar, sirkenin etkili bir doğal antimikrobiyal yıkama ajanı olarak kullanılabileceğini ve gıda güvenliğini artırabileceğini göstermektedir. Ancak, çalışma farklı konsantrasyonlar ve sürelerin etkileri açısından da gelecek araştırmalarda incelenebilir.

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Cite This Article

Akalın, S., İrkin, R. (2026). Investigation of The Antimicrobial Effect of Vinegar on Certain Salad Vegetables. Balıkesir Sağlık Bilimleri Dergisi, Volume: 15 Issue: 3. https://doi.org/10.53424/balikesirsbd.1635671

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