Survival of Helicobacter pylori in ready-to-eat foods at 4 degrees C.
The survival of Helicobacter pylori (NCTC 11638) in various semiprocessed and fresh, ready-to-eat foods, and one raw chicken was studied at 4 degrees C and under aerobic conditions by experimentally inoculating these with 10(4) CFU. Cells were concentrated by two centrifugation cycles followed by plating onto selective blood agar medium made from Wilkins-Chalgren agar supplemented with 5% whole horse blood, and 30 mg/l colistin methanesulfonate, 100 mg/l cycloheximide, 30 mg/l nalidixic acid, 30 mg/l trimethoprim, and 10 mg/l vancomycin. H. pylori was recovered from spiked pasteurized milk and tofu samples up to 5 days and from spiked leaf lettuce and raw chicken up to 2 days. H. pylori could not be recovered from yogurt after any length of storage time. H. pylori is unlikely to grow in foods; however, it may survive in low acid-high moisture environments under refrigeration and pose a possible risk for transmission of infection via foods.
Poms
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RE
Department of Dairy Research and Bacteriology, University of Agricultural Sciences, Wien, Austria. poms@bamw.bmlf.gv.at
Tatini
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SR
D000818:Animals; D002417:Cattle; D002645:Chickens / Q000382:microbiology; D015169:Colony Count, Microbial; D003611:Dairy Products / Q000382:microbiology; D005260:Female; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D016481:Helicobacter Infections / Q000517:prevention & control; D016480:Helicobacter pylori / Q000254:growth & development*; D013696:Temperature; D013997:Time Factors; D014675:Vegetables / Q000382:microbiology