Occurrence and species-level identification of thermophilic Campylobacter in retail poultry meat in Serbia

Lazar Milojević; Branko Velebit; Vesna V. Janković; Radmila Mitrović; Brankica Lakićević; Dunja Mišić; Nikola Betić

doi:10.18485/meattech.2025.66.3.69

Lazar Milojević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-6901-6033
Branko Velebit Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7577-8074
Vesna V. Janković Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0003-0095-1498
Radmila Mitrović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-2912-2784
Brankica Lakićević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-0175-5830
Dunja Mišić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0006-2213-2612
Nikola Betić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7375-6752

DOI: https://doi.org/10.18485/meattech.2025.66.3.69

Keywords: Campylobacter spp., Campylobacter jejuni, Campylobacter coli, poultry meat, retail contamination

Abstract

Species within the Campylobacter genus, notably Campylobacter jejuni and Campylobacter coli, are among the primary bacterial agents responsible for foodborne illnesses worldwide. Poultry meat frequently serves as a key vector of transmission, owing to the high prevalence of these bacteria in the gastrointestinal tracts of birds. The purpose of this study was to assess both the occurrence and levels of C. jejuni and C. coli in raw chicken meat available in Serbian retail markets. In 2023, a total of 118 fresh poultry samples were obtained from various retail outlets and analyzed in accordance with ISO standards for qualitative and quantitative microbiological evaluation. Results indicated a notably high contamination rate, with Campylobacter detected in 75% of the samples. Among these, 63 samples exhibited quantifiable bacterial loads ranging from 20 to 7,600 CFU/g. Molecular testing further confirmed the presence of thermotolerant Campylobacter species in 98% of the positive samples. Specifically, C. jejuni was detected in 75%, and C. coli in 85% of cases, with over half of the positive samples containing both species. The highest bacterial concentrations were found in drumstick and thigh meat cuts. These results emphasize the considerable public health concern associated with Campylobacter contamination in poultry meat sold in Serbia, and they reinforce the necessity of stricter hygiene practices and comprehensive monitoring across the poultry production and distribution chain.