Efforts To Control Contamination of Chicken Carcass by Helicobacter Pylori.

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.