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

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dc.contributor.authorApaydin, Demet
dc.contributor.authorSivri, Goksel Tirpanci
dc.contributor.authorDemirci, Ahmet S.
dc.date.accessioned2024-10-29T17:58:48Z
dc.date.available2024-10-29T17:58:48Z
dc.date.issued2023
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractThe objective of the present study was to assess the inactivation kinetics of gamma-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 Co-60 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-10 values, E coli O157: H7 was the most radio-resistant bacteria (D-10 of 1.580 kGy), followed by Salmonella (D-10 of 1.160 kGy), S aureus (D-10 of 0.775 kGy), B cereus (D-10 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 gamma-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.
dc.description.sponsorshipTUBITAK BIDEB [1129B372100408]
dc.description.sponsorshipAuthors have gratefully acknowledged TUBITAK BIDEB supported the event with the number of 1129B372100408 and Prof. Dr. Sencer Buzrul who organized this course and did agreat mentorship.
dc.identifier.doi10.1177/10820132231210317
dc.identifier.issn1082-0132
dc.identifier.issn1532-1738
dc.identifier.pmid37899579
dc.identifier.scopus2-s2.0-85175435482
dc.identifier.scopusqualityQ2
dc.identifier.urihttps://doi.org/10.1177/10820132231210317
dc.identifier.urihttps://hdl.handle.net/20.500.11776/14510
dc.identifier.wosWOS:001094992800001
dc.identifier.wosqualityQ3
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherSage Publications Ltd
dc.relation.ispartofFood Science and Technology International
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectInactivation of microorganisms
dc.subjectfood irradiation
dc.subjectpathogens
dc.subjectfood process modeling
dc.titleModeling the ?-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup
dc.typeArticle

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