Efforts To Control Contamination of Chicken Carcass by Helicobacter Pylori. | ||||
| Egyptian Journal of Veterinary Sciences | ||||
| Articles in Press, Corrected Proof, Available Online from 25 May 2025 PDF (1.21 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ejvs.2025.361312.2652 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Heba Rabiee Desouky  1; ZEINAB Abd El Rahman Mahdy 2; Nesma Ahmed2; Heba Abd El Shafi1
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| 1Fellow in University Hospital, Benha University, Egypt | ||||
| 2Bacteriology Department, Animal Health Research Institute “Benha branch”, Agriculture Research Center (ARC), Egypt. | ||||
| Abstract | ||||
| This study clarified the prevalence of Helicobacter species in chicken samples with special focusing to Helicobacter pylori resistance, prevalence, and the potential of garlic oil to control H.pylori. The results showed the presence of H.pylori in 8.9% of samples, with the uppermost occurrence in liver (13.3%), followed by gizzard (10%) and chicken meat (3.3%). H.pullorum, H.cinaedi, and H.hepaticus were also identified. The H.pylori isolates exhibited high resistance to streptomycin (100%), erythromycin (87.5%), nalidixic acid (75%), and penicillin G (75%), with an average Multiple Antibiotic Resistance index of 0.507. All isolates carried the hrgA gene, while cagA and vacA genes were detected in 75% and 62.5% of the isolates, respectively. Garlic oil treatments demonstrated a dose-dependent reduction in H. pylori, counts in vitro on the first day, the reduction percentages were 29.7%, 35.1%, and 45.9% for the respective garlic oil concentrations of 0.5%, 1%, and 1.5%. By the third day, the reductions increased to 62.5%, 72.9%, and 79.1%, respectively. These findings highlight the potential risk of Helicobacter contamination in chicken products and suggest garlic oil as a possible natural intervention strategy. | ||||
| Keywords | ||||
| Helicobacter pylori; Chicken meat and giblets; Garlic oil | ||||
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