Bacteria of the Helicobacter genus in food

¹ Kazan State Academy of Veterinary Medicine named after N.E. Bauman, 35 Sibirskiy tract, Kazan, 420029, Russia
² Kazan Cooperative Institute (branch) of Russian University of Cooperation, 58 Nikolay Ershov, Kazan, 420081 Russia

^* Corresponding author: nurgalievfm@gmail.com

Abstract

This article presents a brief overview of current knowledge about the potential role that foods can play in the transmission of Helicobacter pathogens to humans. The aim of the study was to identify the DNA of viable bacteria of the genus Helicobacter in pork. One of the most important problems of the modern world is ensuring food quality control. It is necessary to solve complex tasks, including, inter alia, measures to detect opportunistic and pathogenic bacteria in food products. Helicobacteria that are isolated from domestic animals are classified as hard in cultivating microorganisms, which is connected with using a various antimicrobial agent in pig farming. In response to the action of medicines, microorganisms stop growing, being sown on nutrient medium, but they keep the vitality and can infect susceptible organisms. Therefore, a molecular genetic method was developed by Lien De Cooman et al. for detecting DNA of viable helicobacteria [25]. A study of meat samples purchased on the market in terms of the presence of H. suis and H. pylory shows that 2,5% of meat contained DNA of live H. suis.