Effect of Low‐Dose Gamma Radiation on Inactivation of <i>Salmonella</i> and Physical Properties of Fresh Betel Leaves

Betel leaves ( Piper betle L.), integral to Indian culture and traditional medicine, are prone to microbial contamination, particularly by Salmonella Typhimurium. About 10%–20% of the world’s population—roughly 600 million people—regularly chew betel quid wrapped in betel leaf, making it one of the most widely used psychoactive substances globally. Salmonella has been detected in as many as 77% of betel leaf samples, and they can also internalize in the tissue, making standard surface washing often insufficient to eliminate contamination. Therefore, this study investigated the efficacy of gamma irradiation to enhance the microbial safety of betel leaves. Initial microbial assessments revealed bacterial counts between 2 and 3 log CFU/g and yeast and mold counts around 1.8 log CFU/g. The D 10 value, indicating the radiation dose required for a 90% reduction of S. Typhimurium, was determined to be 240 Gy ± 0.015 Gy on betel leaves. An optimal irradiation dose of 1 kGy effectively reduced Salmonella by 3 log CFU/g, aligning with typical surface contamination levels. After irradiation, the betel leaves were stored at 6°C for 8 days in order to minimize moisture loss and extend shelf life. Texture analysis indicated a significant decrease of 22%–40%, while color parameters ( L ∗, a ∗, b ∗, chroma C ∗, and hue angle h ) showed no significant alterations. The volatile compound profiles, assessed via gas chromatography–mass spectrometry (GC‐MS) revealed that the storage period has a significant influence on the volatile profile of the betel leaves. Sensory evaluations on Day 0 demonstrated negligible differences between nonirradiated and 1 kGy‐treated samples, with scores ranging from 7.0 to 6.5 and 7.0 to 6.6, respectively. After 8 days, irradiated samples exhibited a slight decline in sensory scores (6.66–5.85) but remained within acceptable limits of the hedonic scale. Notably, antioxidant activity increased 2.5‐fold during storage. These findings suggest that gamma irradiation at 1 kGy is effective in reducing microbial load without compromising their sensory and physicochemical qualities.