FOODBORNE YEASTS SERVE AS RESERVOIRS OF HELICOBACTER PYLORI
Article first published online: 11 DEC 2011
© 2011 Wiley Periodicals, Inc.
Journal of Food Safety
Volume 32, Issue 2, pages 152–160, May 2012
How to Cite
SALMANIAN, A.-H., SIAVOSHI, F., BEYRAMI, Z., LATIFI-NAVID, S., TAVAKOLIAN, A. and SADJADI, A. (2012), FOODBORNE YEASTS SERVE AS RESERVOIRS OF HELICOBACTER PYLORI. Journal of Food Safety, 32: 152–160. doi: 10.1111/j.1745-4565.2011.00362.x
- Issue published online: 17 APR 2012
- Article first published online: 11 DEC 2011
- Received for Publication June 6, 2011; Accepted for Publication October 26, 2011
It is not clear where Helicobacter pylori establishes in the environment and how it is transmitted to humans. Fifteen yeasts were isolated from 15 food samples. Microscopic examination of yeasts revealed fast-moving bacterium-like bodies (BLBs) inside the vacuoles of yeasts. Yeasts were identified as Candida species. Polymerase chain reaction (PCR) was recruited to detect H. pylori-specific ureAB (urease) and babAB (BabA/B adhesins) genes in the total DNAs of yeasts. The ureAB gene was amplified from 9/15 yeasts and babAB from 2/15. Sequencing of the PCR products of ureAB (406 bp) and babAB (980 bp) genes that were amplified from one yoghurt yeast showed 98% homology with those of control H. pylori. Fluorescent microscopy of stained yeasts showed live BLBs inside the vacuoles. It is proposed that foodborne yeast which originates from the environment could accommodate H. pylori in nature and act as a vehicle for its transmission to the human gastrointestinal tract.
Helicobacter pylori is a gastric pathogen and its entrance occurs through the ingestion of food. However, there is no strong evidence to show that food materials support the survival and growth of H. pylori and could play a crucial role in the bacterial transmission to humans. The intracellular existence of H. pylori in yeast could be important in the bacterial survival in the environment and its transmission. We propose that foodborne yeasts, which survive the stressful conditions during food processing, such as heat and sanitizers, could serve as potent reservoirs of H. pylori and facilitate its transmission to human. Occurrence of yeast in food materials could be considered as a possible marker for the bacterial contamination. Accordingly, reducing the yeast content of foods, through proper hygienic practice in food processing, might be crucial for the control of H. pylori and probably other bacterial infections.