Helicobacter pylori: Yeni bir gıda patojeni mi?

Helicobacter pylori kolonize olduğu bireylerde başlıca aktif kronik gastrit, peptik ülser, duodenal ülser ve mide kanserinin yanı sıra birçok infeksiyonda tespit edilmiş önemli bir patojendir. Dünya Sağlık Örgütü H. pylori’yi I. sınıf karsinojen olarak sınıflandırmıştır. Bulaşma yolları kesin olarak bilinmemektedir. Gıda ve su kaynaklı bulaşmanın halen tartışmalı olduğu, infeksiyonun epidemiyolojisinde fekal-oral ve oral-oral bulaşma fikrinin daha ağır bastığı bildirilmektedir. H. pylori’nin canlı fakat kültürü yapılamayan (Viable But Nonculturable, VBNC) formunda uzun süre patojen özelliklerini kaybetmeden yaşaması, sular ve kontamine sularla yıkanan sebzelerde tespit edilmesi, vakumlu veya vakumsuz paketlemenin H. pylori’nin canlılığı üzerinde çok az bir etkisinin bulunması, soğutulmuş ve dondurulmuş olarak muhafaza edilen kıymalarda belirli bir süre canlı kalabilmesi, bakterinin taşınması ve bulaşmasında gıda maddelerinin bir vasıta olabileceği fikrini desteklemektedir.

Helicobacter pylori: Is it a new emerging food-borne pathogen?

Helicobacter pylori is an important pathogen found in active chronic gastritis, peptic and duodenal ulcers, gastric cancer and also some infections in people colonized with H. pylori. The World Health Organization has classified H. pylori as a type I carcinogen. Transmission routes have not been clearly understood yet. It has been reported that fecal-oral anda oral-oral transmission is the most important vehicle while transmission via food and water is still controversial. Survival of H. pylori for several days without losing its pathogenicity in VBNC (Viable But Nonculturable) form, its detection in water and vegetables irrigated with contaminated water, minor effect of packaging in vacuum or air on survival of H. pylori, its ability to survive for long periods of time in ground beef during frozen storage are the findings that support the idea that food and water are vehicles in transmission.

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