Survival of Helicobacter pylori in artificially contaminated ultrahigh temperature and pasteurized milk

Quaglia, Nicoletta Cristiana; Dambrosio, Angela; Normanno, G.; Parisi, Antonio; Firinu, A.; Lorusso, Vincenzo; Celano, Gaetano Vitale

doi:10.1016/j.fm.2006.04.008

Cited by 28 publications

(48 citation statements)

References 32 publications

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“…Furthermore H. pylori has been demonstrated to survive in complex foodstuffs like milk and ready-to-eat foods such as lettuce, tofu, and chicken (Fan, Chua, Li, & Zeng, 1998;Poms & Tatini, 2001;Quaglia et al, 2007). These data further support the hypothesis that food may act as a vehicle for H. pylori through primary contamination from animal reservoirs or secondary contamination due to unfit handling (human reservoir) .…”

Section: Introductionsupporting

confidence: 55%

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Evaluation of a Nested-PCR assay based on the phosphoglucosamine mutase gene (glmM) for the detection of Helicobacter pylori from raw milk

Quaglia¹,

Dambrosio²,

Normanno³

et al. 2009

Food Control

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Section: Introductionsupporting

confidence: 55%

“…Isolation and identification of the strains nat1 and nat2 was performed slightly modifying the procedures described by Elizalde et al (1998) (Dunn et al, 1997;Quaglia et al, 2007).…”

Section: Bacterial Strainsmentioning

confidence: 99%

Evaluation of a Nested-PCR assay based on the phosphoglucosamine mutase gene (glmM) for the detection of Helicobacter pylori from raw milk

Quaglia¹,

Dambrosio²,

Normanno³

et al. 2009

Food Control

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“…3 through 6), oxidase, catalase, H2S, hippurate hydrolysis, and urease tests, and PCR assay (Fig. 2) were used for final identification (29,30). DNA extraction method.…”

Section: Methodsmentioning

confidence: 99%

Survival of Helicobacter pylori in Turkish Fermented Sucuk and Heat-Treated Sucuk during Production

Güner

Kav

Tekinşen

et al. 2011

Journal of Food Protection

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The aim of this study was to investigate the survival of Helicobacter pylori during production of sucuk (Turkish fermented sausage). The sucuk mixture was inoculated with H. pylori ATCC 43504 to produce a final level in the mixture of ∼5 × 10(6) CFU/g. Samples in group I were fermented and dried traditionally at 22°C for 7 days. Samples in groups II and III were subjected to the traditional fermentation at 22°C for 3 days. After fermentation, group II samples were fermented and dried at 35°C for 4 days and group III samples were treated with heat until the core temperature reached 65°C. On the first day of fermentation, a 1-log reduction in H. pylori was found in all groups. The H. pylori levels in all groups increased by about 1 log CFU/g by the third day of fermentation and reached the inoculation level. On the fifth and seventh days of fermentation, no appreciable change occurred in the level of H. pylori in groups I and II. After heat treatment, the H. pylori levels were below the level of detection. These results suggest that H. pylori can grow during sucuk fermentation and that a heat treatment should be used during sucuk processing to destroy H. pylori.

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“…Existence of H. pylori in the stomach of domestic animals, milk, meat, and gastric biopsies indicates that domestic animals and the food originated from them may act as potential sources of this bacterium (Mousavi et al, 2014). Composite foodstuffs, particularly milk, have been considered as a prospective source of human infection (Fujimura et al, 2002) due to its acidic pH, nutritional values, salt concentration and presence of high amount of activated water that assist the growth and survival of H. pylori for long time, and subsequently transmit to human (Fan et al, 1998;Quaglia et al, 2007). The ways by which H. pylori is transmitted have not been definitely assured, however, some studies indicated that oral-oral or feco-oral way of transmission may occur (Brown, 2000;Calvet et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

“…The ways by which H. pylori is transmitted have not been definitely assured, however, some studies indicated that oral-oral or feco-oral way of transmission may occur (Brown, 2000;Calvet et al, 2013). Food may serve as a vehicle for H. pylori transmission through primary contamination of food originating from animal or secondary contamination due to improper handling by human (Quaglia et al, 2007).. For the effective treatment for H. pylori infections, two antibiotics and a proton pump inhibitor are traditionally used. However, the use of these antibiotics for long time may result in the development of resistance towards H. pylori, and also may change the normal flora of the gastrointestinal system (Murali et al, 2014), and subsequently may limit in the therapeutic options (Mégraud, 2004).…”

Section: Introductionmentioning

confidence: 99%

Helicobacter pylori in ice cream and its control using mastic gum essential oil

Saad¹,

El‐Zamkan²

2017

J Adv Vet Anim Res

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Objective: This study aimed at assessing the prevalence of Helicobacter spp. in ice cream sold at Qena city (Egypt) with special reference to H. pylori, and to study the antimicrobial effect of mastic gum essential oil on H. pylori. Materials and methods: A total of 60 small and large scale ice cream samples (30 each) were investigated for the presence of Helicobacter spp. Then, the essential oil of mastic gum was added to lab prepared ice cream inoculated with H. pylori isolate in a count of Log6 using 2 concentrations of 0.8 and 1.6% and one group was kept as a control group. Each group was subdivided into 2 sub-groups; one was kept at -5°C and another one was kept at -20°C. Results: Helicobacter spp. could be isolated from 11.7%, while, H. pylori could be found in 3.3% of the total examined ice cream samples. Regarding the antiHelicobacter pylori effect of mastic gum essential oil added to lab prepared ice cream, in samples kept at -5°C it was found that after hardening the count fall into Log5 in both control and 0.8% groups and log4 in 1.6% essential mastic oil concentration. Reduction in H. pylori at the first week and third day of storage reached 100% where H. pylori couldn't be counted or isolated from both 0.8 and 1.6% concentrations, respectively. While in ice cream samples stored at -20°C, the reduction in H. pylori load was rapid at first, it was log4 and log3 in groups of 0.8% and 1.6% concentrations, respectively versus log5 in control samples. At the third day H. pylori was not able to be counted or isolated at third day of storage for both concentrations. Conclusion: All isolates recovered from small scale ice cream samples reflexing the hygienic conditions under which samples were produced. Mastic gum essential oil exhibited a powerful anti-H. pylori effect recommending its addition to food matrix for therapeutic purposes or as a functional food.

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Survival of Helicobacter pylori in artificially contaminated ultrahigh temperature and pasteurized milk

Cited by 28 publications

References 32 publications

Evaluation of a Nested-PCR assay based on the phosphoglucosamine mutase gene (glmM) for the detection of Helicobacter pylori from raw milk

Evaluation of a Nested-PCR assay based on the phosphoglucosamine mutase gene (glmM) for the detection of Helicobacter pylori from raw milk

Survival of Helicobacter pylori in Turkish Fermented Sucuk and Heat-Treated Sucuk during Production

Helicobacter pylori in ice cream and its control using mastic gum essential oil

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