Isolation and identification of Helicobacter pylori from raw chicken meat in Dhamar Governorate, Yemen

Abstract
Although Helicobacter pylori (H.\r\npylori) is one of the most common bacterial\r\npathogens of human, its natural reservoirs\r\nare still unclear. There is an increasing number\r\nof reports that document the occurrence\r\nof H. pylori in various foods. This study\r\naimed at isolation of H. pylori from chicken\r\nmeat sampled. Two hundred and sixty samples\r\nwere collected randomly from slaughterhouses\r\nand markets in Dhamar\r\nGovernorate, Yemen. Samples were\r\nenriched in Brain-Heart Infusion broth in\r\nmicroaerophilic conditions before inoculating\r\nthe Camp-Blood agar and EYE agar\r\nplates. Results showed that 13.8% of samples\r\nwere contaminated evidenced by H.\r\npylori growth via traditional culture method\r\non agar media. No significant differences\r\nbetween sample types (thighs and breast\r\nmuscles) (p=0.353) or the sampling source\r\n(p=0.816) were observed. Autumn season\r\nwas associated with increased occurrence of\r\nH. pylori. The source of H. pylori in food is\r\nstill not identified. Proper cooking and good\r\nsanitation practices are highly recommended\r\nto avoid the infection. Further studies\r\naddressing the potential sources of H. pylori\r\nare highly suggested.

Author
Dhary Alewy Almashhadany

DOI
doi:10.4081/ijfs.2022.10220

Publisher
Italian Journal of Food Safety

ISSN
eISSN 2239-7132

Publish Date: