Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement

Abstract

Animal-origin food products pose serious threat to public food safety due to high microbial loads. The microbial and radioactive contaminations in commercial cold duck meat products were evaluated. Ten different lots of commercial samples (C1-C10) were classified based on type and smoking process. All samples were highly contaminated (< 4-7 Log CFU/g) with total aerobic bacteria (TAB), yeasts and molds (Y&M), and 7 samples (C1-C7) were positive for coliforms. Furthermore, three samples were contaminated with Listeria monocytogenes (C4-C6) and one with Salmonella typhimurium (C6). No radionuclides (131I, 137Cs, and 134Cs) were detected in any sample. The results of DEFT (direct epifluorescent filter technique)/APC (aerobic plate count), employed to screen pre-pasteurization treatments of products, indicated that smoked samples were positive showing DEFT/APC ratios higher than 4. Notably, the samples showed a serious threat to microbial safety, thus were irradiated with electron-beam (e-beam). The D10 values for S. typhimurium and L. monocytogenes were 0.65 and 0.42 kGy, respectively. E-beam application at 3 and 7 kGy resulted in reduction of initial TAB, Y&M, and coliform populations by 3 and 6 log cycles, respectively. Thus, e-beam was proven to be a good decontamination approach to improve the hygiene of cold duck meat.

Detection of tetracycline and streptomycin in beef tissues using Charm II, isolation of relevant resistant bacteria and control their resistance by gamma radiation

“…In contrast to the results of the current study, low coliform counts in beef cattle (5.29X10 1 cfu/g) was found [27]. However, higher contamination rates within Korean cold duck meats with total aerobic bacterial count of 4-7 log cfu/g and coliforms count of 3.72-5.92 cfu/g has been reported [28].…”

Effect of Temperature and Gamma Radiation on Salmonella Hadar Biofilm Production on Different Food Contact Surfaces

“…Ionizing radiation (X-ray, gamma ray, and electron beam) is well-known as an effective method for destroying spoilage and pathogenic microorganisms in foods [11]. The radiation of D10 values (dose of radiation necessary to reduce the population by 1 log 10 , or 90%) of various Salmonella strains was 0.65 kGy [12]. In addition, it was demonstrated that D10 value is depending on the isolates and substrate [13].…”

Control of Listeria monocytogenes in boned dry‐cured ham by E‐beam treatment

“…Considering the worst case, that is, the D ‐value of L. innocua (0.55 kGy) to achieve 2.39 decimal reductions in the number of Listeria spp., a treatment of 1.32 kGy (2.39 D × 0.55 kGy) would be necessary to reach the FSO according to the USDA criteria. This value is lower than those recommended for fresh poultry (2.5–7 kGy) (Patterson, ; Wood & Bruhn, ), red meat (4.5 kGy) (Wood & Bruhn, ), commercial cold duck meat products (3–7 kGy) (An et al, ), and RTE bologna (3 kGy) (Sommers et al, ). This difference could be due to the higher a w of these products which favors the growth of Listeria , during their shelf life.…”

“…Electron beam (E‐beam) treatment is considered a process that can ensure that food safety standards are met without significant losses in food quality (Li & Farid, ; Pillai & Shayanfar, ; Roberts, ). Moreover, several authors have described its efficacy in reducing L. monocytogenes in various meat products, such as bologna, frankfurters, cooked pork and turkey ham (Foong, Gonzalez, & Dickson, ; Kudra et al, ), pork and beef loin (García‐Márquez, Cambero, Ordonez, & Cabeza, ; Yim, Jo, Kim, Seo, & Nam, ), duck meat (An et al, ; An, Jo, Akram, Suh, & Kwon, ), fermented sausages (Cabeza et al, ), and dry‐cured and cooked ham slices (Benedito et al, ; Cabeza et al, ; Cabeza et al, ; Cambero et al, ; Hoz, Cambero, Cabeza, Herrero, & Ordonez, ).…”