Helicobacter and Arcobacter Species: Risks for Foods and Beverages.

Area of Science:

• Microbiology
• Food Safety
• Public Health

Background:

• RNA Superfamily VI encompasses Campylobacter, Helicobacter, and Arcobacter genera.
• Campylobacter jejuni and coli cause human enteritis; Helicobacter pylori is linked to ulcers and cancer.
• Arcobacter was proposed for aerotolerant organisms causing livestock abortion and human enteritis.

Purpose of the Study:

• To review the evidence for Helicobacter and Arcobacter as emerging foodborne pathogens.
• To assess the risk of transmission of these bacteria through foods and beverages.
• To evaluate the risk of transmission of H. pylori and Arcobacter butzleri via specific food and water preparation methods.

Main Methods:

• Literature review of existing studies on Helicobacter and Arcobacter.
• Analysis of pathogen detection in various food and water sources.
• Evaluation of transmission routes and risk factors for human infection.

Main Results:

• Helicobacter pylori detected in water, but not other foods; no H. pylori recovered from livestock.
• Arcobacter spp. cultured from water, livestock (cattle, swine, poultry), and ground pork.
• Evidence suggests Helicobacter spp. and Arcobacter spp. (especially A. butzleri) are emerging foodborne pathogens.

Conclusions:

• The risk of H. pylori and A. butzleri transmission to humans is negligible through properly cooked foods.
• Chlorinated water also presents a negligible risk for H. pylori and A. butzleri transmission.
• Further research is warranted to fully understand the public health implications of these emerging pathogens.