Prevelence of helicobacter species in some edible and non edible chicken offals

Abstract EN

The current surveillance study was carried out to determine the prevalence of Heticobacter spp.

in a total 120 samples of fresh chicken offals (30 from each of liver, gizzard, heart and cecal contents).

Also it was undertaken to determine the effect of different methods of cooking on the survival of isolated organism.

The samples were collected from different poultry slaughter and evisceration shops in Assiut city.

The biotyping showed that 25 (83.3 %), 28 (93.3 %), 9 (30 %) and 30 (100 %) of liver, gizzard, heart and cecal contents samples respectively were positive for Helicobacter spp., and upon using polymerase chain reaction (PCR) assay only 9 (30 %), 9 (30 %), 3 (10 %) and 12 (40 %) of these samples respectively were positive for the same organism.

The positive samples of liver were found to be 3 (10 %) H.pylori and 6 (20 %) H.pullorum, while the positive samples of gizzard were found to be 3 (10 %) for each of H.pylori, H.pullorum and H.cinaedi, as to heart samples appears to only be contaminated with H.pullorum with a percentage of 10 %.

Both H.pylori and H.canis could be isolated from 3 samples of cecal contents with a percentage of 10 % for each, while H.pullorum could be isolated from 6 samples of cecal contents with a percentage of 20 %.

The highest isolation rate of Helicobacters was achieved with cecal contents followed by liver and gizzard samples (both have an equal percent of contamination) then heart samples.

H.pullorum has the highest incidence of isolation from both liver and cecal contents.

Different methods of cooking were applied on the liver and gizzard samples, the obtained results pointed out that Helicabacter spp.

could be isolated from 22.2 % of grilled liver samples and from 11.1 % of boiled gizzard samples, while could not be detected from gizzard samples which exposed to boiling then frying.

These results indicated meat thermometer is necessary to safe cooking and internal temperature of 82 ºC is enough to eliminate the Hilicobacter hazard.

When visual colour and doneness indicators replaces the thermometer, the combined effect of boiling and frying is the efficient method of cooking for the destruction of Helicobacter organism.

The public health significance of the isolated microorganisms as well as the preventive measures were discussed.