Influence of Campylobacter spp. on putrescine concentration in different types of poultry meat

Poultry meat is one of the most consume meat worldwide. Customers perceive this kind of product as nutritious and convenient. Although it is considered healthy food, there are wide concerns regarding chemical and biological contaminants. Poultry meat is considered as the most important source of human campylobacteriosis, caused by Campylobacter spp. a dangerous foodborne pathogen. Moreover, the high content of protein and free amino acids in poultry meat predisposes this type of food to the occurrence of biogenic amines. In stored meat, the most prevalent diamines are putrescine and cadaverine that can be quality index for manufacture and hygiene practice.

Taking into account that Campylobacter spp. is able to form putrescine in the metabolic pathway, the objective of the study was evaluation of the influence of Campylobacter spp. presence on putrescine quantity.

Fifty-six samples of poultry meat were investigated by determining the presence of Campylobacter spp., according to the ISO Standard. In parallel, high performance liquid chromatography equipped with a UV/VIS DAD detector was performed.

The vast majority of samples (70%) were contaminated with Campylobacter spp. The pathogen prevalence ranged from 46.7% - 87.5%, for turkey and duck meat, respectively. Putrescine level varied from undetected values to 323.17 ± 0.05 mg kg-1. The highest putrescine concentration was noted in turkey meat.

The results proved that fresh poultry meat is often contaminated with Campylobacter spp. and putrescine that decreases the quality, and constitutes public health hazard. However, putrescine concentrations were not affected by Campylobacter spp. occurrence. In order to ensure safety and protect from this kind of contamination, good hygiene practices at all stages of the poultry meat chain are essential.