Helicobacter pylori: A foodborne pathogen?

Table 1 Studies evaluating the survival of Helicobacter pylori in artificially contaminated foods

Year	Food	Method	Observations	Ref.
1998	Sterilized milk	Bacterial count on chocolate agar	10 d at 4 °C	Fan et al[54]
			3 d at 25 °C
2001	Pasteurized milk water tofu, tofu, yogurt, lettuce and chicken	Bacterial count on tryptic soy agar, non-selective Wilkins-Chalgren Anaerobe blood agar and selective Wilkins-Chalgren Anaerobe blood agar	from 5 to 7 d in pasteurized milk, tofu and water tofu at 4 °C	Poms et al[26]
			for up to 2 d in lettuce and raw chicken at 4 °C
			for up to 1 d in yogurt at 4 °C
2000	Ground beef packaged in vacuum and air	Bacterial count on H. pylori special peptone agar	6 d in ground beef packaged in air at 4 °C	Stevenson et al[55]
			3-6 d in ground beef packaged in vacuum at 4 °C
			3 d in ground beef packaged in air and in vacuum at -18 °C
2002	Ground beef, sterile milk, and apple and orange juices	Bacterial count on brain heart infusion agar and horse serum	7 d in ground beef at 4 °C	Jiang et al[56]
			11 d in irradiated ground beef at 4 °C
			6 d in sterile milk at 4 °C
			1 d in apple and orange juice at 4 °C and 25 °C
2004	Lettuce and carrots	Bacterial count on Helicobacter special peptone agar and Columbia blood agar	3 d in lettuce at 8 °C	Gomes et al[57]
			5 d in sterilized carrot at 8 °C
			3 d in sanitized carrot at 8 °C
2007	Sterile milk and pasteurized milk	Bacterial count on Wilkins-Chalgren anaerobe agar	12 d in sterile milk at 4 °C	Quaglia et al[53]
			9 d in pasteurized milk at 4 °C
2010	Spinach	Bacterial count on brucella blood agar, Wilkins-Chalgren anaerobe blood agar	6 d at 8 °C	Buck et al[58]
2011	Traditional Turkish fermented sausage (sucuk)	Bacterial count on Wilkins-Chalgren anaerobe blood agar	7 d	Guner et al[59]
2017	Spring onion, cabbage, lettuce and spinach	Bacterial count on non-selective Blood base agar with 5% horse blood	3 d in spring onion, lettuce and spinach	Ng et al[60]
			4 d in cabbage stored at 4 °C