http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
frequency and survival of Helicobacter pylori in cattle, beef products, and swine
xiv, 115 leaves : illustrations ; 28 cm.
This study focused on important factors regarding the ability of cattle, beef, and swine to transmit H. pylori to people. Columbia agar, Mueller-Hinton agar, modified Glupczynski's Brussels Campylobacter charcoal agar, Johnson-Murano agar, and H. pylori Special Peptone agar (HPSPA) were compared, and HPSPA provided an obvious advantage in colony size. A selective medium was developed using HPSPA with vancomycin 10 mg/l, amphotericin B 5 mg/l, cefsulodin 10 mg/l, polymyxin B sulfate 31,000 IU/I, trimethoprim 40 mg/l and sulfamethoxazole 20 mg/l, which proved to be highly selective while still allowing robust colonies of H. pylori. The abomasums of 105 cattle were sampled and none of the samples contained Helicobacter spp. Studies to determine how long H. pylori survives in refrigerated or frozen ground beef indicate that the microorganism dies rapidly in ground beef, whether refrigerated or frozen. Packaging in vacuum or air made little difference in the survival of the organism. The number of H. pylori decreased in refrigerated samples from 3.3 log₁₀ CFU/g on day 0 to < 0.5 log₁₀ CFU/g on day 9. H. pylori died even more rapidly when frozen, with members decreasing from 3.3 log₁₀ CFU/g on day 0 to < 1 log₁₀ CFU/g on day 3. The stomachs of 135 swine were sampled and Helicobacter spp. were not isolated from any of the samples, indicating that swine are not likely to be naturally infected with H pylori. However, Campylobacter coli was isolated from 28-82% of pigs sampled from different abattoirs. The high prevalence of C. coli in the stomach suggests that this bacterium may be more acid resistant in vivo than previously thought, which could relate to the high incidence of Campylobacter spp. in foodborne illness in humans. In addition, a novel Campylobacter sp. was isolated from the stomach of swine at 2 of 3 abattoirs sampled. The importance and possible pathogenicity of the novel Campylobacter sp. has yet to be determined, but it also appears to have a high level of resistance to the low pH of the stomach.
"Major Subject: Food Science and Technology".
Issued also on microfiche from University Microfilm Inc.
Includes bibliographical references (leaves 94-113).