“…Electron beam (E‐beam) treatment is considered a process that can ensure that food safety standards are met without significant losses in food quality (Li & Farid, ; Pillai & Shayanfar, ; Roberts, ). Moreover, several authors have described its efficacy in reducing L. monocytogenes in various meat products, such as bologna, frankfurters, cooked pork and turkey ham (Foong, Gonzalez, & Dickson, ; Kudra et al, ), pork and beef loin (García‐Márquez, Cambero, Ordonez, & Cabeza, ; Yim, Jo, Kim, Seo, & Nam, ), duck meat (An et al, ; An, Jo, Akram, Suh, & Kwon, ), fermented sausages (Cabeza et al, ), and dry‐cured and cooked ham slices (Benedito et al, ; Cabeza et al, ; Cabeza et al, ; Cambero et al, ; Hoz, Cambero, Cabeza, Herrero, & Ordonez, ).…”