JOURNAL ARTICLE

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

  • Published In: Food Science & Technology International, 2025, v. 31, n. 4. P. 348 1 of 3

  • Database: Academic Search Ultimate 2 of 3

  • Authored By: Apaydın, Demet; Tırpancı Sivri, Göksel; Demirci, Ahmet Ş 3 of 3

Abstract

This study focused on evaluating the effectiveness and inactivation kinetics of gamma (γ) irradiation against four foodborne pathogens—Escherichia coli O157:H7 (ATCC 25922), Salmonella enterica subsp. enterica serovar Enteritidis (ATCC 13076), Staphylococcus aureus (ATCC 2592), and Bacillus cereus (ATCC 11778)—in instant soup. The pathogens were inoculated into instant soup and exposed to varying doses of γ-irradiation (0 to 10 kGy) using a cobalt-60 source, with microbial reductions increasing as irradiation dose increased. Among the pathogens, E. coli O157:H7 exhibited the highest radio-resistance (D10 value of 1.580 kGy), while B. cereus was the most sensitive (D10 of 0.462 kGy). The study compared traditional first-order kinetics and the Weibull model for describing inactivation, finding that the Weibull model provided a better fit to the experimental data. The results suggest that γ-irradiation is an effective non-thermal method to enhance the microbiological safety of instant soups by significantly reducing or eliminating key foodborne pathogens.

Additional Information

  • Source:Food Science & Technology International. 2025/06, Vol. 31, Issue 4, p348
  • Document Type:Article
  • Subject Area:Health and Medicine
  • Publication Date:2025
  • ISSN:1082-0132
  • DOI:10.1177/10820132231210317
  • Accession Number:185811589
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