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

Year 2025, Volume: 11 Issue: 1, 1 - 10

Sevda Terzi Yavaş , Deniz Yüksel Yence , Ece Şen

https://doi.org/10.34186/klujes.1562932

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.

Keywords

Foodborne pathogen, Salmonella spp., Escherichia coli O157:H7, detection, hydrochloric acid

Supporting Institution

Trakya University Scientific Research Fund

Project Number

TUBAP 2018/133.

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

Abstract

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.

Keywords

Gıda kaynaklı patojen, Salmonella spp., Escherichia coli O157:H7, tespit, hidroklorik asit

Project Number

TUBAP 2018/133.

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