1. Detection, isolation and virulence characterization of Helicobacter suis from pork products aimed to human consumption.
- Author
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García-Ferrús M, González A, and Ferrús MA
- Subjects
- Animals, Swine, Humans, Virulence, Anti-Bacterial Agents pharmacology, Helicobacter heilmannii genetics, Helicobacter heilmannii pathogenicity, Helicobacter heilmannii isolation & purification, Virulence Factors genetics, Virulence Factors metabolism, Microbial Sensitivity Tests, In Situ Hybridization, Fluorescence, Pork Meat microbiology, Food Microbiology, Helicobacter Infections microbiology, Meat Products microbiology, Biofilms growth & development
- Abstract
Helicobacter suis is the most common non-Helicobacter pylori gastric Helicobacter species found in humans. Infection is associated with gastritis, peptic ulcer, gastric MALT lymphoma and neurodegenerative disorders, particularly Parkinson's disease. However, the pathogenicity of this species is still a matter of research, and results of virulence studies and antibiotic susceptibility tests tend to vary between strains. Cholesterol α-glucosyltransferase (αCgT), a known H. pylori virulence factor, appears to be present in most clinical H. suis isolates. The ability to form biofilms also plays a crucial role in the pathogenesis of H. pylori. However, no reports have been published on this ability in H. suis. H. suis is considered an emerging zoonotic pathogen, with pigs being the main source of human infection. However, there is very little information on its presence in pork, mainly due to the difficulties of its culture. Therefore, our aim was to determine the prevalence of H. suis in pork products from our geographical area by PCR and Fluorescence in situ Hybridization (FISH), as well as to isolate the bacteria and determine the antibiotic susceptibility patterns, the presence of the αCgT gene and the ability of the isolates to form biofilms. Overall, H. suis was detected in 20 of the 70 (28.6 %) samples analyzed. In 3 of them, H. suis was isolated. The αCgT gene was detected in all isolates and two of them showed a multiresistance pattern. The H. suis reference strain and two of the isolates showed "strong" to "moderate" in vitro biofilm formation ability under optimal growth conditions. Our results seem to indicate that H. suis is significantly prevalent in pork products. The combination of culture with FISH and/or mPCR proved to be a rapid and specific method for the detection, identification and direct visualization of cultivable H. suis cells from pork food products., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)
- Published
- 2025
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