Survival of Helicobacter pylori in ready-to-eat foods at 4°C

The survival of Helicobacter pylori (NCTC 11638) in various semiprocessed and fresh, ready-to-eat foods, and one raw chicken was studied at 4°C and under aerobic conditions by experimentally inoculating these with 104 CFU. Cells were concentrated by two centrifugation cycles followed by plating onto selective blood agar medium made from Wilkins-Chalgren agar supplemented with 5% whole horse blood, and 30 mg/l colistin methanesulfonate, 100 mg/l cycloheximide, 30 mg/l nalidixic acid, 30 mg/l trimethoprim, and 10 mg/l vancomycin. H. pylori was recovered from spiked pasteurized milk and tofu samples up to 5 days and from spiked leaf lettuce and raw chicken up to 2 days. H. pylori could not be recovered from yogurt after any length of storage time. H. pylori is unlikely to grow in foods; however, it may survive in low acid–high moisture environments under refrigeration and pose a possible risk for transmission of infection via foods.