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Korean J Food Sci Anim Resour. 2016;36(2):283-8. doi: 10.5851/kosfa.2016.36.2.283. Epub 2016 Apr 30.

Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure.

Author information

1
Post-harvest Technology Division, National Institute of Crop Science, RDA, Suwon 16616, Korea.
2
Department of Agricultural Biotechnology, Center for Food and Bioconvergence, and Research Institute of Agriculture and Life Science, Seoul National University, Seoul 08826, Korea.
3
Department of Animal Science and Technology, Chungnam National University, Daejeon 34134, Korea.
4
Department of Food Science and Technology, Kyungpook National University, Daegu 41566, Korea.
5
Department of Poultry Science, National Institute of Animal Science, RDA, Cheonan 31016, Korea.

Abstract

The objective of this study was to investigate the microbial count of duck meat and duck meat products commercially available in Korea. High hydrostatic pressure (HHP) treatment was applied at 0.1, 300, 400, and 500 MPa for 5 min to enhance the microbiological safety of duck meats. The levels of total aerobic bacteria were in the ranges of 3.53-6.19 and 3.62-6.85 Log CFU/g in raw and smoked duck products, respectively. By DNA sequence analysis, we identified microorganisms responsible for spoilage, with the most common species in the raw and smoked duck products being Aeromonas spp. or Pseudomonas spp. and Leuconostoc mesenteroides, respectively. HHP treatment significantly reduced the levels of total aerobic bacteria in raw and smoked duck products. This study demonstrates that HHP treatment may be used to effectively improve the safety of raw and smoked duck meat products.

KEYWORDS:

duck meat products; high hydrostatic pressure; identification; microbial quality

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