Enterobacter is a faster-growing spoilage bacteria in the storage of chilled duck meat. To study the effect different ways of reducing bacteria and packing on growth of Enterobacter in cold fresh duck can provide the new method for the extension of the shelf life of cold fresh duck. The effect of four methods of physical sterilization, including ultrasonication, UV sterilization, ozonation and irradiation, and two different packing ways, vacuum packaging and modified atmosphere packaging （MAP） on the growing of Enterobacter were also assayed....
