Spoilage Detection of Smart Packaged Chicken Meat by ddPCR

Abstract

Abstract Nowadays, it is important for the food industry and public health that food reaches the consumer from production to consumption without spoiling. Smart packaging technologies are one of the new technologies informing the manufacturer and customer. In order to prevent spoiled food from being consumed, it is necessary to identify the deterioration as quickly as possible. The aim of the study is to determine the applicability of smart packaging technology and usability of Digital Droplet PCR for quick and accurate spoilage detection by evaluating the quantity of genes involved in biogenic amines synthesis that occurs during spoilage. Consumption of spoiled products until products of spoilage biogenic amines, accumulated and are later on detected, may cause a threat to public health. In this study, chicken meats were analyzed on specific days in terms of microbiological, physicochemical, and molecular aspects. The 9th day was determined to be the start of the degradation when the quantity of microorganisms exceeded 108 cfu/g, based on the microbiological data obtained from chicken meats. On the same day according to the ddPCR data, the gene duplication number was found to be over 50–60. Within the light of this information, the upper limit for the detection of degradation of histamine and putrescine-producing gene copy number is interpreted as 50. When the results of the microbiological analyses and ddPCR data were compared, it was shown that ddPCR method when used in combination with the smart labels, can be applicable for quick deterioration detection in smart packaging systems.