Ready-to-eat foods as a possible source of Helicobacter pylori
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F23%3A43880930" target="_blank" >RIV/62157124:16270/23:43880930 - isvavai.cz</a>
Výsledek na webu
<a href="http://10.2754/avb202392040427" target="_blank" >http://10.2754/avb202392040427</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2754/avb202392040427" target="_blank" >10.2754/avb202392040427</a>
Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Ready-to-eat foods as a possible source of Helicobacter pylori
Popis výsledku v původním jazyce
Ready-to-eat (RTE) foods can be risky for consumers as they are not usually cooked or heated before consumption. We set out to assess RTE foods available in the Czech market network as a possible source of Helicobacter pylori. Attention was paid to RTE foods containing at least one ingredient of animal origin. A total of 50 food samples were chosen and divided into 3 categories. The “composite foods” category (n = 29) included sandwiches (n = 5), baguettes (n = 11), tortillas (n = 6), buns (n = 2), toast bread (n = 1), croissant (n = 1), bagels (n = 2), and pretzel (n = 1). The “salads” category included commercially produced mixed salads (n = 13). The “other” category (n = 8) included smoked salmon (n = 2), smoked mackerel (n = 2), smoked herring (n = 1), marinated salmon (n = 1), surimi (n = 1) and carpaccio (n = 1). The samples were analysed using nested-PCR. The glmM gene of H. pylori was detected in 50% (n = 25) of all samples. The “composite foods” category had the highest number of positive samples 58.6% (n = 21), followed by “other” with 50% (n = 4), and “salads” with 30.8% (n = 4). The results of our study showed that consumers eating RTE foods may be exposed to a risk of infection with H. pylori
Název v anglickém jazyce
Ready-to-eat foods as a possible source of Helicobacter pylori
Popis výsledku anglicky
Ready-to-eat (RTE) foods can be risky for consumers as they are not usually cooked or heated before consumption. We set out to assess RTE foods available in the Czech market network as a possible source of Helicobacter pylori. Attention was paid to RTE foods containing at least one ingredient of animal origin. A total of 50 food samples were chosen and divided into 3 categories. The “composite foods” category (n = 29) included sandwiches (n = 5), baguettes (n = 11), tortillas (n = 6), buns (n = 2), toast bread (n = 1), croissant (n = 1), bagels (n = 2), and pretzel (n = 1). The “salads” category included commercially produced mixed salads (n = 13). The “other” category (n = 8) included smoked salmon (n = 2), smoked mackerel (n = 2), smoked herring (n = 1), marinated salmon (n = 1), surimi (n = 1) and carpaccio (n = 1). The samples were analysed using nested-PCR. The glmM gene of H. pylori was detected in 50% (n = 25) of all samples. The “composite foods” category had the highest number of positive samples 58.6% (n = 21), followed by “other” with 50% (n = 4), and “salads” with 30.8% (n = 4). The results of our study showed that consumers eating RTE foods may be exposed to a risk of infection with H. pylori
Klasifikace
Druh
J<sub>imp</sub> - Článek v periodiku v databázi Web of Science
CEP obor
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OECD FORD obor
40301 - Veterinary science
Návaznosti výsledku
Projekt
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Návaznosti
S - Specificky vyzkum na vysokych skolach<br>I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Ostatní
Rok uplatnění
2023
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Acta veterinaria Brno
ISSN
0001-7213
e-ISSN
1801-7576
Svazek periodika
92
Číslo periodika v rámci svazku
4
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
8
Strana od-do
427-434
Kód UT WoS článku
001179666500014
EID výsledku v databázi Scopus
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