Improving microbial food safety of sous vide fish by combining with irradiation

Sühendan Mol; Didem Üçok; Şehnaz Yasemin Tosun

doi:10.3153/AR26003

EN

Improving microbial food safety of sous vide fish by combining with irradiation

Abstract

Sous vide is widely used in the ready-to-eat (RTE) food industry; however, pathogen survival remains a food safety concern. This study assessed the survival risk of pathogens in sous vide mackerel and the efficacy of irradiation in ensuring safety. Mackerel fillets were inoculated with Salmonella Enteritidis, Escherichia coli O157:H7, Listeria monocytogenes, or Bacillus cereus. Samples underwent sous vide treatment (70 °C for 10 min) followed by irradiation (3 kGy). The sous vide process completely inhibited S. Enteritidis and E. coli O157:H7 (>6 log cfu/g reduction) and L. monocytogenes (>5 log cfu/g reduction) but only reduced B. cereus by 1.72 log cfu/g without complete inhibition. Irradiation (3 kGy) eliminated the remaining B. cereus (2.2 log cfu/g), demonstrating its importance as a complementary step for microbial safety in sous vide products. Combining sous vide with irradiation appears to be a promising strategy to prevent foodborne diseases and enhance food safety. For industrial adoption, further research on the effects of irradiation on various sous vide foods is needed. This integrated approach strengthens food safety (SDG 3), fosters innovation in food processing (SDG 9), and supports sustainable production and consumption (SDG 12).

Keywords

Supporting Institution

This study was funded by Scientific Research Projects Coordination Unit of Istanbul University.

Project Number

17878

Ethical Statement

The authors declare that this study does not involve experiments with human or animal subjects, and therefore, ethics committee approval is not required.

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Details

Primary Language

English

Subjects

Food Packaging, Preservation and Processing

Journal Section

Research Article

Authors

Sühendan Mol ^*
0000-0003-3831-5107
Türkiye

Didem Üçok
0000-0003-0162-4731
Türkiye

Şehnaz Yasemin Tosun
0000-0003-3764-0020
Türkiye

Early Pub Date

January 15, 2026

Publication Date

January 15, 2026

Submission Date

December 1, 2025

Acceptance Date

January 5, 2026

Published in Issue

Year 2026 Volume: 9 Number: 1

DOI

https://doi.org/10.3153/AR26003

IZ

https://izlik.org/JA45TX59DY

Cite

RIS / Bibtex

APA

Mol, S., Üçok, D., & Tosun, Ş. Y. (2026). Improving microbial food safety of sous vide fish by combining with irradiation. Aquatic Research, 9(1), 18-26. https://doi.org/10.3153/AR26003

Öz

Improving microbial food safety of sous vide fish by combining with irradiation

Abstract

Keywords

Supporting Institution

Project Number

Ethical Statement

References

Details

Primary Language

Subjects

Journal Section

Authors

Early Pub Date

Publication Date

Submission Date

Acceptance Date

Published in Issue

DOI

IZ

Cite