Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup.

IF 1.6 4区农林科学 Q3 CHEMISTRY, APPLIED

Food Science and Technology International Pub Date : 2025-06-01 Epub Date: 2023-10-29 DOI:10.1177/10820132231210317

Demet Apaydın, Göksel Tırpancı Sivri, Ahmet Ş Demirci

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引用次数: 0

Abstract

The objective of the present study was to assess the inactivation kinetics of γ-irradiation of selected foodborne pathogens in instant soup. Escherichia coli O157:H7 (ATCC 25922), Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 2592), and Bacillus cereus (ATCC 11778) were inoculated into instant soup and irradiated at various doses of 0 (control), 0.5, 1.0, 1.5, 2.0, 2.5, 3.0, 4.0, 5.0, and 10.0 kGy using ⁶⁰Co source. The radiation response of these four major foodborne disease pathogens in instant soup was tested. As expected, the pathogen population decreased with increasing irradiation dose. By comparing bacterial resistance in instant soups according to D₁₀ values, E coli O157: H7 was the most radio-resistant bacteria (D₁₀ of 1.580 kGy), followed by Salmonella (D₁₀ of 1.160 kGy), S aureus (D₁₀ of 0.775 kGy), B cereus (D₁₀ of 0.462 kGy). For modeling of inactivation kinetics, both, the conventional first-order linear model and Weibull model were compared and the goodness of fit of these models was investigated. Weibull model produced a better fit to the data. This research has shown that γ-irradiation was effective to eliminate pathogens in instant soup and it can be a great way to assure the microbiological safety of the instant soup.

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即食汤中食源性病原体大肠杆菌O157:H7、沙门氏菌、金黄色葡萄球菌和蜡样芽孢杆菌的γ辐照灭活动力学建模。

本研究的目的是评估γ辐射对即食汤中选定食源性病原体的灭活动力学。大肠杆菌O157:H7（ATCC 25922）、肠炎沙门氏菌亚种。将肠炎血清型（ATCC 13076）、金黄色葡萄球菌（ATCC 2592）和蜡样芽孢杆菌（ATCC 11778）接种到速溶汤中，并以0（对照）、0.5、1.0、1.5、2.0、2.5、3.0、4.0、5.0和10.0的不同剂量照射 kGy。检测了这四种主要食源性疾病病原体在即食汤中的辐射反应。正如预期的那样，病原体种群随着辐照剂量的增加而减少。根据D10值比较速溶汤中的细菌耐药性，大肠杆菌O157:H7是最具放射性耐药性的细菌（D10为1.580 kGy），其次是沙门氏菌（D10为1.160 kGy）、金黄色葡萄球菌（D10为0.775 kGy）、B小脑（D10为0.462 kGy）。对于失活动力学的建模，比较了传统的一阶线性模型和威布尔模型，并研究了这两个模型的拟合优度。威布尔模型产生了更好的数据拟合。研究表明，γ射线辐照能有效地消除方便面中的病原体，是保证方便面微生物安全的重要途径。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Science and Technology International 工程技术-食品科技

CiteScore

5.80

自引率

4.30%

发文量

审稿时长

18-36 weeks

期刊介绍： Food Science and Technology International (FSTI) shares knowledge from leading researchers of food science and technology. Covers food processing and engineering, food safety and preservation, food biotechnology, and physical, chemical and sensory properties of foods. This journal is a member of the Committee on Publication Ethics (COPE).