Demet Apaydın, Göksel Tırpancı Sivri, Ahmet Ş Demirci
{"title":"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。","authors":"Demet Apaydın, Göksel Tırpancı Sivri, Ahmet Ş Demirci","doi":"10.1177/10820132231210317","DOIUrl":null,"url":null,"abstract":"<p><p>The objective of the present study was to assess the inactivation kinetics of γ-irradiation of selected foodborne pathogens in instant soup. <i>Escherichia coli</i> O157:H7 (ATCC 25922), <i>Salmonella enterica</i> subsp. <i>enterica</i> serovar Enteritidis (ATCC 13076)<i>, Staphylococcus aureus</i> (ATCC 2592), and <i>Bacillus cereus</i> (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 <sup>60</sup>Co 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 D<sub>10</sub> values, <i>E coli</i> O157: H7 was the most radio-resistant bacteria (D<sub>10</sub> of 1.580 kGy), followed by <i>Salmonella</i> (D<sub>10</sub> of 1.160 kGy), <i>S aureus</i> (D<sub>10</sub> of 0.775 kGy), <i>B cereus</i> (D<sub>10</sub> 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.</p>","PeriodicalId":12331,"journal":{"name":"Food Science and Technology International","volume":" ","pages":"348-356"},"PeriodicalIF":1.6000,"publicationDate":"2025-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Modeling the γ-irradiation inactivation kinetics of foodborne pathogens <i>Escherichia coli</i> O157:H7, <i>Salmonella, Staphylococcus aureus and Bacillus cereus</i> in instant soup.\",\"authors\":\"Demet Apaydın, Göksel Tırpancı Sivri, Ahmet Ş Demirci\",\"doi\":\"10.1177/10820132231210317\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>The objective of the present study was to assess the inactivation kinetics of γ-irradiation of selected foodborne pathogens in instant soup. <i>Escherichia coli</i> O157:H7 (ATCC 25922), <i>Salmonella enterica</i> subsp. <i>enterica</i> serovar Enteritidis (ATCC 13076)<i>, Staphylococcus aureus</i> (ATCC 2592), and <i>Bacillus cereus</i> (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 <sup>60</sup>Co 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 D<sub>10</sub> values, <i>E coli</i> O157: H7 was the most radio-resistant bacteria (D<sub>10</sub> of 1.580 kGy), followed by <i>Salmonella</i> (D<sub>10</sub> of 1.160 kGy), <i>S aureus</i> (D<sub>10</sub> of 0.775 kGy), <i>B cereus</i> (D<sub>10</sub> 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.</p>\",\"PeriodicalId\":12331,\"journal\":{\"name\":\"Food Science and Technology International\",\"volume\":\" \",\"pages\":\"348-356\"},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2025-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Technology International\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1177/10820132231210317\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"2023/10/29 0:00:00\",\"PubModel\":\"Epub\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Technology International","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1177/10820132231210317","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"2023/10/29 0:00:00","PubModel":"Epub","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup.
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.
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).