Table 3 Distribution of putative virulence factors in Helicobacter pylori strains isolated from various types of milk and dairy products
Type of samples (n. positive) | Distribution of virulence factors (%) | |||
|---|---|---|---|---|
vacA | cagA | iceA | oipA | |
Bovine raw milk (20) | 15 (75) | 14 (70) | 10 (50) | 8 (40) |
Ovine raw milk (25) | 22 (88) | 23 (92) | 12 (48) | 5 (20) |
Caprine raw milk (28) | 25 (89.2) | 27 (96.4) | 14 (50) | 10 (35.7) |
Buffalo raw milk (12) | 9 (75) | 10 (83.3) | 4 (33.3) | 2 (16.6) |
Camel raw milk (8) | 5 (62.5) | 5 (62.5) | 2 (25) | 1 (12.5) |
Donkey raw milk (−) | – | – | – | – |
Total milk (103) | 76 (73.7) | 79 (76.6)A* | 42 (40.7) | 26 (25.2)a |
Traditional cheese (30) | 26 (86.6) | 26 (86.6) | 15 (50) | 8 (26.6) |
Traditional cream (15) | 10 (66.6) | 11 (73.3) | 7 (46.6) | 4 (26.6) |
Traditional butter (5) | 3 (60) | 3 (60) | 1 (20) | – |
Traditional ice cream (27) | 20 (74) | 19 (70.3) | 10 (37) | 7 (25.9) |
Total dairy products (77) | 59 (76.6) | 59 (76.6)B | 33 (42.8)b | 19 (24.6)b |
Total (180) | 135 (75) | 138 (76.6)C | 75 (41.6) | 45 (25)c |