Assessment of microbial contaminations in commercial frozen duck meats and the application of electron beam irradiation to improve their hygienic quality

BACKGROUND High microbial load is a serious concern in terms of the health‐related safety of products of animal origin. In this study, the microbial loads of commercial frozen duck‐meat products, including bone‐in whole raw, boneless sliced raw, and boneless whole smoked, were investigated for pathogenic contamination. The application of electron beam irradiation was also investigated. RESULTS The samples revealed a serious microbial threat (102–105 CFU g−1 for total aerobic bacteria and positive for foodborne pathogens), which required effective decontamination technology. Electron‐beam irradiation (0, 1, 3, and 7 kGy) could potentially improve the hygienic quality of duck‐meat samples. The D10 values for Listeria monocytogenes and Salmonella Typhi were 0.47 and 0.51 kGy, respectively. A direct epifluorescent filter technique and aerobic plate count (DEFT/APC) method was used for screening, while electron‐spin resonance (ESR) spectroscopy and gas chromatography with mass spectrometry were effective as confirmatory techniques to identify radiation‐induced markers in frozen duck meat. CONCLUSION Electron‐beam irradiation has the potential to ensure the microbial safety and hygienic quality of commercial duck meats. Identification of the samples for their irradiation history was also possible using radiation‐induced detection markers, including the DEFT/APC, hydroxyapatite ESR radicals, and hydrocarbons. © 2018 Society of Chemical Industry