Assessment of Helicobacter pylori Prevalence in Fresh Raw Meat: Species and Source-Based Analysis

Helicobacter pylori is a major causative agent of chronic gastritis, gastric and duodenal ulcers, gastric cancer, and mucosa-associated lymphoid tissue lymphoma. Transmission to humans may occur through the consumption of contaminated food. This study investigated the prevalence of H. pylori in fresh raw meat from different animal sources and assessed the efficiency of selective media for its recovery in Dhamar Governorate, Yemen. A total of 380 meat samples, including beef (n = 125), sheep (n = 135), and goat (n = 120), were collected from slaughterhouses (n = 127), retail markets (n = 124), and butcher shops (n = 129). Three selective media: Modified Campy-blood Agar (MCA), Belo Horizonte Agar (BHA), and Egg Yolk Emulsion (EYE) medium were evaluated for comparative recovery from each meat source. Overall, H. pylori was detected in 47 samples (12.4%), with a relatively high prevalence in beef (15.2%), followed by goat (12.5%) and sheep (9.6%). By source, butcher shop samples comparatively showed the highest prevalence (15.5%), especially in beef (19.1%), goat (14.3%), and sheep (13.3%), as compared to the slaughterhouses (11.8%) and retail markets (9.7%). Differences among meat types and sources were not statistically significant (p = 0.394 and p = 0.362). Overall, selective media comparison revealed that MCA showed a relatively high recovery rate (6.6%), followed by EYE (3.4%) and BHA (2.4%). A seasonal trend was observed, with peak prevalence in April (20%). These findings suggest that raw meat may represent a potential source of exposure to H. pylori, although its role in transmission to humans remains to be fully clarified. Regular monitoring, improved hygiene practices, and stricter control of environmental contamination are recommended to reduce associated public health risks.