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

Kyung-A AnYunhee JoKashif AkramSang-Cheol SuhJoong-Ho Kwon

Published in: Journal of the science of food and agriculture (2018)

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.

Keyphrases

radiation induced
radiation therapy
microbial community
electron microscopy
quality improvement
label free
quantum dots