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Journals / Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi / 2026 / Cilt: 11 Sayı: 1

Hydrochloric Acid Application Improves the Detection of Salmonella spp. and Escherichia coli O157:H7 in Food Samples

Hidroklorik Asit Uygulaması Gıda Örneklerinde Salmonella spp. ve Escherichia coli O157:H7'nin Tespitini İyileştirir

Sevda Terzi Yavaş(TRAKYA UNIVERSITY)0000-0003-3305-4243
Deniz Yüksel Yence(TRAKYA UNIVERSITY)0000-0001-8696-9725
Ece Şen(TRAKYA ÜNİVERSİTESİ)0000-0002-1469-0255
Pages
1–10
Publication Date
2025-06-30
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AI Summary & Key Takeaways

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

The obtained results showed that the treatment of food samples with 1/10 N HCl instead of the enrichment step was effective in both Salmonella spp. and E. coli O157:H7 detection in different food samples.

📌 3 Key Takeaways

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Objective & Hypothesis:In this study, it was investigated whether treatment of food samples with HCl (prepared with NaCl solution) could be used instead of the pre-enrichment and enrichment steps in the ISO methods used for Salmonella spp. and E. coli O157:H7 detection in food samples.
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Key Findings & Data:For this purpose, a total of 103 food samples were analyzed for the Salmonella spp. and E. coli O157:H7 detection with 3 different methods including ISO and 2 modified methods.
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Conclusion & Impact:The obtained results showed that the treatment of food samples with 1/10 N HCl instead of the enrichment step was effective in both Salmonella spp. and E. coli O157:H7 detection in different food samples.
🔬Design:Araştırma Makalesi
📍Scope:Comprehensive Sample
⚙️Variables:Gıda kaynaklı patojen · Salmonella spp. · Escherichia coli O157:H7

Abstract

In this study, it was investigated whether treatment of food samples with HCl (prepared with NaCl solution) could be used instead of the pre-enrichment and enrichment steps in the ISO methods used for Salmonella spp. and E. coli O157:H7 detection in food samples. For this purpose, a total of 103 food samples were analyzed for the Salmonella spp. and E. coli O157:H7 detection with 3 different methods including ISO and 2 modified methods. In the modified methods, food samples were treated with five different HCl concentrations instead of or after the enrichment step. E. coli O157:H7 (beef meat and Turkish-style fermented sausage) and Salmonella spp. (whipped cream and instant soup powder) were detected in 2 of the food samples examined. The same results were obtained for E. coli O157:H7 and Salmonella spp. detection in food samples with 3 different methods used. However, effective HCl concentrations (range from 1/2 N to 1/10 N) varied depending on the detected pathogen and food type. The obtained results showed that the treatment of food samples with 1/10 N HCl instead of the enrichment step was effective in both Salmonella spp. and E. coli O157:H7 detection in different food samples.

Özet

Bu çalışmada, gıda numunelerinin HCl ile muamele edilmesinin (NaCl çözeltisi ile hazırlanmış) gıda numunelerinde Salmonella spp. ve E. coli O157:H7 tayini için kullanılan ISO yöntemlerindeki ön zenginleştirme ve zenginleştirme adımları yerine kullanılıp kullanılamayacağı araştırılmıştır. Bu amaçla, toplam 103 gıda örneği ISO metod ve 2 modifiye edilmiş yöntem olmak üzere 3 farklı yöntem kullanılarak Salmonella spp. ve E. coli O157:H7 tespiti için analiz edilmiştir. Modifiye edilmiş yöntemlerde, gıda örnekleri zenginleştirme adımı yerine veya sonrasında beş farklı HCl konsantrasyonu ile muamele edilmiştir. İncelenen gıda örneklerinin 2'sinde E. coli O157:H7 (dana eti ve Türk usulü fermente sucuk) ve Salmonella spp. (çırpılmış krema ve hazır çorba tozu) tespit edilmiştir. Gıda örneklerinde E. coli O157:H7 ve Salmonella spp. tespiti için kullanılan 3 farklı yöntemle aynı sonuçlar elde edilmiştir. Ancak etkili HCl konsantrasyonları (1/2 N ila 1/10 N aralığında) tespit edilen patojene ve gıda türüne bağlı olarak değişmiştir. Elde edilen sonuçlar, gıda örneklerinin zenginleştirme adımı yerine 1/10 N HCl ile muamele edilmesinin farklı gıda örneklerinde hem Salmonella spp. hem de E. coli O157:H7 tespitinde etkili olabileceğini göstermiştir.

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Cite This Article

Yavaş, S. T., Yence, D. Y., Şen, E. (2025). Hydrochloric Acid Application Improves the Detection of Salmonella spp. and Escherichia coli O157:H7 in Food Samples. Kırklareli Üniversitesi Mühendislik ve Fen Bilimleri Dergisi, Cilt: 11 Sayı: 1, 1–10. https://doi.org/10.34186/klujes.1562932

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