This paper presents an investigation of the microbiological quality of duck meat sold on the Polish market. To our knowledge, this is the first report focusing on the duck meat microflora. Bacteriological analysis was performed on 270 samples of fresh, retail-cut duck meat (60 samples of breasts, 95 samples of legs, 35 samples of wings and 80 samples of whole duck). Samples were analysed for the presence of pathogens such as: Salmonella sp., Listeria monocytogenes, and Campylobacter sp. Total bacterial count, Staphylococcus aureus, Enterobacteriaceae, lactic acid bacteria, molds and yeast were also determined. Examination of the duck meat revealed that the vast majority of samples (89%) were of satisfactory microbiological quality according to Commission Regulation (EC) No 2073/2005, as amended. Unsatisfactory quality was due to the presence of Salmonella sp. in 30 samples of duck meat. The most dominant pathogen isolated from duck meat was Campylobacter sp. (80%). Listeria monocytogenes was detected in 24% of duck meat. This study revealed that fresh duck meat is often contaminated with food spoilage microorganisms and pathogens that decreases the quality of this kind of meat and constitutes a public health hazards.

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