Ready-to-eat (RTE) foods can be risky for consumers as they are not usually cooked or heated before consumption. We set out to assess RTE foods available in the Czech market network as a possible source of Helicobacter pylori. Attention was paid to RTE foods containing at least one ingredient of animal origin. A total of 50 food samples were chosen and divided into 3 categories. The “composite foods” category (n = 29) included sandwiches (n = 5), baguettes (n = 11), tortillas (n = 6), buns (n = 2), toast bread (n = 1), croissant (n = 1), bagels (n = 2), and pretzel (n = 1). The “salads” category included commercially produced mixed salads (n = 13). The “other” category (n = 8) included smoked salmon (n = 2), smoked mackerel (n = 2), smoked herring (n = 1), marinated salmon (n = 1), surimi (n = 1) and carpaccio (n = 1). The samples were analysed using nested-PCR. The glmM gene of H. pylori was detected in 50% (n = 25) of all samples. The “composite foods” category had the highest number of positive samples 58.6% (n = 21), followed by “other” with 50% (n = 4), and “salads” with 30.8% (n = 4). The results of our study showed that consumers eating RTE foods may be exposed to a risk of infection with H. pylori.
Helicobacter pylori (H. pylori) is found worldwide, and it is estimated that more than 50% of the population is infected. The presence of H. pylori in the gastrointestinal tract is associated with the occurrence of serious human diseases such as chronic gastritis, duodenal ulcer or gastric cancer. Therefore, the International Agency for Research on Cancer classified H. pylori as a Group 1 carcinogen in 1994. The routes of H. pylori transmission are not yet precisely known. Many authors agree that humans may become infected by H. pylori through foodstuffs. Milk is one of the basic foods of people of all age categories. Helicobacter pylori has been isolated from milk derived from various livestock, such as cows, sheep, goat, camel or buffalo milk. This review research paper indicates that H. pylori may be present in different types of foods and suggests that consumption of milk and selected dairy products may be a source of H. pylori infection for humans.
In recent years, a negative trend of increasing prevalence of methicillin-resistant Staphylococcus aureus (MRSA) strains has been noted worldwide. In addition to their prevalence in humans, MRSA strains have also been detected in animals, both pets and food-producing animals, especially in pigs. At the same time, transmission of MRSA strains from animals to humans has been documented. This study brings results from the first nationwide survey on the prevalence of MRSA in herds of breeding pigs, carried out throughout the Czech Republic in accordance with the Commission Decision 2008/55/EC, including brief characteristics of isolates. In 2008, a total of 283 pooled samples (dust swabs from partitions between pens) from the holdings of breeding pigs were analyzed. In five cases, MRSA isolates were detected, with a prevalence of 1.8%. All the isolated strains belonged to a single sequence type ST398. It may be said that at present, the prevalence of MRSA on pig farms does not pose a significant general epidemiological risk for the human population
- MeSH
- bakteriální léková rezistence MeSH
- enterotoxiny MeSH
- methicilin rezistentní Staphylococcus aureus * genetika izolace a purifikace patogenita MeSH
- prasata mikrobiologie MeSH
- techniky typizace bakterií MeSH
- zoonózy MeSH
- zvířata MeSH
- Check Tag
- zvířata MeSH
- Publikační typ
- práce podpořená grantem MeSH
- Geografické názvy
- Česká republika MeSH
Staphylococcus aureus is a major human pathogen, which produces a wide variety of exoproteins causing various types of disease symptoms. One of the most important characteristics of S. aureus is the production of heat-stable enterotoxins implicated in food-borne intoxications. Due to its stability, S. aureus is among the most frequent causative agents of food-borne intoxications in the world. Currently, a number of methods are used for direct determination of staphylococcal enterotoxins (SE); these methods are based primarily on immunological principles. Methods based on physicochemical principles and molecular-biological methods have also received attention. Some methods cannot be used for direct determination of SEs in food but just for detection of toxigenicity of S. aureus isolates. Some examples are described. Advantages and drawbacks of the methods were evaluated, including their detection limits, which were compared with the current EU legislation.
