Ali Gilani - PhD Candidate, Department of Food Hygiene and Quality Control, Science and Research Branch, Islamic Azad University, Tehran, Iran
Vadood Razavilar - Department of Food Hygiene and Quality Control, Science and Research Branch, Islamic Azad University, Tehran, Iran
Nordahr Rokni Rokni - Department of Food Hygiene and Quality Control, Science and Research Branch, Islamic Azad University, Tehran, Iran
Ebrahim Rahimi - Department of Food Hygiene and Quality Control, College of Veterinary Medicine, Shahrekord Branch, Islamic Azad University, Shahrekord, Iran

Foods with animal origins play a substantial role in the transmission of Helicobacter pylori. The present investigation was carried out to study the vacA and cagA genotypes status of H. pylori isolated from various types of meat samples. Two hundred and twenty meat samples were collected and cultured. H. pylori-positive strains were analyzed for the presence of vacA and cagA genotypes. Eleven out of ۲۲۰ (۵.۰۰%) samples were positive for H. pylori. Findings were confirmed by nested PCR. Prevalence of H. pylori in the meat samples of slaughterhouses and butcheries were ۷۲.۲۰% and ۲۷.۷۰%, respectively. The most commonly detected genotypes in the meat samples of slaughterhouses and butcheries were vacA m۱a (۶۶.۶۶%) and vacA s۱a (۳۷.۵۰%), respectively. The S۱am۱a was the most commonly detected genotype. Meat sampled from butcheries had the higher prevalence of H. pylori and its genotypes than those of slaughterhouses (p < ۰.۰۵). Results showed that meat samples could be the potential sources of virulent strains of H. pylori. Application of sanitary measures in the storage, transportation and sale of meat is essential for reducing the levels of H. pylori cross contamination.

Butchery, Genotype, Helicobacter pylori, Meat, slaughterhouse