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Quaglia, N.C., Dambrosio, A., Normanno, G., Parisi, A., Firinu, A., Lorusso, V. and Celanoa, G.V. (2007) Survival of Helicobacter pylori in artificially contaminated ultra-high temperature and pasteurized milk. Food Microbiology, 24, 296-300.
http://dx.doi.org/10.1016/j.fm.2006.04.008

has been cited by the following article:

• TITLE: A study on the transmission of helicobacter pylori from food prepared and consumed under hygienic and unhygienic conditions: A first study using biopsy samples

  AUTHORS: Khawaja Shakeel Ahmed, Basheer Madompoyil, Janak Dulari Ahi, Aleem Ahmed Khan, Santosh Kumar Tiwari, Mohammed Aejaz Habeeb

  KEYWORDS: Helicobacter pylori; Hygiene; PCR; 16SrRNA; Food; Biopsy

  JOURNAL NAME: Health, Vol.6 No.4, February 20, 2014

  ABSTRACT: Objective: A comparative analysis on transmission of Helicobacter pylori in people who consumed food prepared in both hygienic and unhygienic conditions. Method: The study was carried out in 1000 people across India. The Ratio of Male: female was 700: 300 with age group ranging from 20 - 39. Three gastric biopsies were collected for identification of Helicobacter pylori. PCR (Polymerase Chain Reaction) amplification was done by using 16srRNA primers. Result: The analysis showed the prevalence of H. pylori as 70.8% in individuals frequently consuming food prepared under less hygienic condition (street vendor’s food) whereas 60% (less prevalence) in individuals consuming food prepared under hygienic conditions. Conclusion: The results showed that most of the food that we consume daily is not involved much in the transmission of Helicobacter pylori. The study also showed that the street vendor’s food is not directly involved in the transmission of this bacterium. The unhygienic preparation of food and poor personal hygiene play a vital role in the transmission of these bacteria.