الفهرس 
Prevalence of Helicobacter species in chicken meat and giblets and their control by natural antimicrobialsOnly 14 pages are availabe for public view
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Abstract
A total number of 200 random samples including 120 chicken meat (breast, thighs and wings) and 80 chicken giblets (livers and gizzards) samples, 40 of each, collected from different supermarkets and chicken slaughtering shops in Assiutgovernorate, Egypt. The samples were investigated for the incidence of Helicobacter spp.
The results revealed that the incidence of Helicobacter spp. on examined chicken meat was 8 (6.7%) and 9 (11.25%) from examined chicken giblets samples on Columbia agar.
H. pylori was isolated in a percentage of 6 (5%) from examined chicken meat and also, from chicken giblets samples was 6 (7.5%).
In addition, otherHelicobacter spp. were isolated from the examined samples as H. cinaedi in a percentage of (0.8%) from examined chicken meat and (2.5%) from examined chicken giblets samples using 16S rRNA as specific primer.
H. pullorum was isolated in a percentage of (0.8%) from examined chicken meat and (1.25%) from chicken giblets samples.
Identification of ureC gene for H. pylori isolated from both chicken meat and chicken giblets samples by using polymerase chain reaction (PCR) revealed that 12 from 17 samples were positive for H. pylori in percentage of (70.6%), 2/17 (11.8%) H. pullorum and 3/17 (17.6%) H. cinaedi.
The obtained results of the incidence of virulence genes of H.pylori from the examined samples of chicken meat and giblets were 11/12 (91.7%) hrgA, 12/12 (100%) cagA and 9/12 (75%) vacA.
In respect to antibiotic resistance of H. Pylori revealed that the resistance of the H. pylori strains was 100% against Streptomycin, 91.7% against Erythromycin,Nalidixic acid and Penicillin, 83.3% against Metronidazole, 66.7% against Cephalothin, 58.3% against Sulphamethoxazol andClarithromycin,50.0% againstOxytetracycline andNeomycin, 33.3% againstCefotaxim,Kanamycin and Ampicillin. In contrast, the lower resistance rates were 25.0% against Ciprofloxacin,16.7% againstAmikacin and 8.3% against Gentamicin.
However, all of the H. pyloriisolates exhibited resistance to one or more antimicrobial agents used where 11 out of the recovered 12 H. pyloriisolates were resistant to more than 6 antimicrobial agents.
These antibiotics are one of the first choice treatment agents for H. pylori infection and the high prevalence of resistance against these antibiotic is due to their irregular, intense and illegal prescription not only for the cases of H. pylori infections but also for all types of infectious diseases of the digestive tract.
An experimental study was conducted to investigate the antimicrobial activity of curcumin, propolis extract and green tea extract (GTE) against H. pylori in growth media and in chicken meat (Food model).
The investigation revealed that within the tested antimicrobials the propolis extract was the most efficient against tested H. pylori in growth media. H. pylori was more susceptible to propolis extract; the cells were killed by a concentration of 125 mg/ml. The minimum inhibitory concentration of propolis extract was 26.5 mg/mlfor H. pylori.
When applied in Food model, dipping of chicken meat pieces artificially contaminated with H. pylori in propolis extract declined the population of H. pylori from 4.6 (control) to 3.6 (treatment) just after dipping. The reduction was 1 log additional to control within 24 h of storage. Also, the propolis extract was able to reverse the attachment of H. pylori to chicken meat. Treatment resulted in reduction in percentage of attached H. pylori cells from 54.5 % to 42.6 % during 24 h of storage at 4°C.
The public health importance of the Helicobacter spp. and methods for protecting consumers were also discussed.