Evaluation of the inactivation of avian influenza virus in duck meat through electron beam irradiation

Key Points

• Inactivation of the avian influenza virus was achieved effectively, improving food safety.
• A reduction of viral load by 99.9% was observed, ensuring safer consumption.
• Analysis utilized electron beam irradiation to assess the effectiveness of the intervention on duck meat.
• This provides vital insights for food safety measures, potentially leading to more stringent protocols.