Detection of DNA of bacteria of the genus <i>Helicobacter</i> in pig meat

Abstract

Helicobacters different from Helicobacter pylori, colonizing various animals, are also capable of causing gastritis, stomach ulcers and MALT – lymphomas in humans. Helicobacter suis is most often isolated among similar bacteria from the mucous membrane of the human stomach. In spite of its name this microorganism can also infect cats and dogs. At the same time the spread of Helicobacter suis among the pig population in different countries varies between 10.8-90.0% but in most studies it is in average 60%. It is obvious that such extensive spread of Helicobacter suis and close contacts with infected animals can contribute to occupational infections of human beings. In addition, the consumption of infected and insufficiently heat-treated pork meat is a possible route of transmission of this microorganism. In our studies on the presence of Helicobacter suis DNA in various parts of pig carcasses immediately after slaughter determined that DNA samples in 26.7% of bacterial were found on the oral mucosa, 13.3% – along the neck lines section, 6.6% - thoracic section and 0% – hock section. According to the available literature the isolation of Helicobacter suis by the bacteriological method presents great difficulties and the detection of nucleic acids of the microorganism remains as one of the few available diagnostic methods. To detect the DNA of living Helicobacter suis in pork we used the protocol for processing pork samples with ethidium monoazide in combination with PCR to study pig meat (pork neck) from various manufacturers purchased on the shelves of Kazan markets. As a result, the DNA of living Helicobacter suis was found in 0.5% of the samples.