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Article: Use of chopsticks for eating and Helicobacter priori infection

TitleUse of chopsticks for eating and Helicobacter priori infection
Authors
Issue Date1999
PublisherSpringer New York LLC. The Journal's web site is located at http://springerlink.metapress.com/openurl.asp?genre=journal&issn=0163-2116
Citation
Digestive Diseases And Sciences, 1999, v. 44 n. 6, p. 1173-1176 How to Cite?
AbstractEpidemiological data suggests that ethnic groups using chopsticks for eating have a higher prevalence of H. pylori infection. This study investigated the carriage of H. pylori in chopsticks after eating. Used chopsticks and saliva were collected from asymptomatic individuals whose H. pylori status was determined by [ 13C]urea breath test and serology. Both the saliva specimens and chopsticks were cultured and processed by polymerase chain reaction (PCR) for the detection of H. pylori. Furthermore, chopsticks used by hospital staff in the cafeteria were pooled for the detection of H. pylori by bacteriologic culture and PCR. Sixty-nine volunteers were recruited in the first study and 45 (65%) were diagnosed to have H. pylori infection. While all cultures were negative, H. pylori was detected by PCR in the saliva from 15 (33%) infected subjects and in the chopsticks from one (2%). Among the 12 sets of pooled chopstick-washing studied, H. pylori was detected by PCR in two sets. This study showed that H. pylori was rarely detected in chopsticks after eating and hence, the risk of contracting this infection via the use of chopsticks is low.
Persistent Identifierhttp://hdl.handle.net/10722/162345
ISSN
2015 Impact Factor: 2.516
2015 SCImago Journal Rankings: 0.995
ISI Accession Number ID
References

 

DC FieldValueLanguage
dc.contributor.authorLeung, WKen_US
dc.contributor.authorSung, JJYen_US
dc.contributor.authorLing, TKWen_US
dc.contributor.authorKris, SLKen_US
dc.contributor.authorCheng, AFBen_US
dc.date.accessioned2012-09-05T05:19:09Z-
dc.date.available2012-09-05T05:19:09Z-
dc.date.issued1999en_US
dc.identifier.citationDigestive Diseases And Sciences, 1999, v. 44 n. 6, p. 1173-1176en_US
dc.identifier.issn0163-2116en_US
dc.identifier.urihttp://hdl.handle.net/10722/162345-
dc.description.abstractEpidemiological data suggests that ethnic groups using chopsticks for eating have a higher prevalence of H. pylori infection. This study investigated the carriage of H. pylori in chopsticks after eating. Used chopsticks and saliva were collected from asymptomatic individuals whose H. pylori status was determined by [ 13C]urea breath test and serology. Both the saliva specimens and chopsticks were cultured and processed by polymerase chain reaction (PCR) for the detection of H. pylori. Furthermore, chopsticks used by hospital staff in the cafeteria were pooled for the detection of H. pylori by bacteriologic culture and PCR. Sixty-nine volunteers were recruited in the first study and 45 (65%) were diagnosed to have H. pylori infection. While all cultures were negative, H. pylori was detected by PCR in the saliva from 15 (33%) infected subjects and in the chopsticks from one (2%). Among the 12 sets of pooled chopstick-washing studied, H. pylori was detected by PCR in two sets. This study showed that H. pylori was rarely detected in chopsticks after eating and hence, the risk of contracting this infection via the use of chopsticks is low.en_US
dc.languageengen_US
dc.publisherSpringer New York LLC. The Journal's web site is located at http://springerlink.metapress.com/openurl.asp?genre=journal&issn=0163-2116en_US
dc.relation.ispartofDigestive Diseases and Sciencesen_US
dc.subject.meshAdulten_US
dc.subject.meshAgeden_US
dc.subject.meshAged, 80 And Overen_US
dc.subject.meshBlotting, Southernen_US
dc.subject.meshCooking And Eating Utensilsen_US
dc.subject.meshDna, Bacterial - Analysis - Isolation & Purificationen_US
dc.subject.meshElectrophoresis, Agar Gelen_US
dc.subject.meshFemaleen_US
dc.subject.meshHelicobacter Infections - Microbiology - Transmissionen_US
dc.subject.meshHelicobacter Pylori - Genetics - Growth & Development - Isolation & Purificationen_US
dc.subject.meshHumansen_US
dc.subject.meshMaleen_US
dc.subject.meshMiddle Ageden_US
dc.subject.meshPolymerase Chain Reaction - Methodsen_US
dc.subject.meshRisk Factorsen_US
dc.subject.meshSaliva - Microbiologyen_US
dc.titleUse of chopsticks for eating and Helicobacter priori infectionen_US
dc.typeArticleen_US
dc.identifier.emailLeung, WK:waikleung@hku.hken_US
dc.identifier.authorityLeung, WK=rp01479en_US
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1023/A:1026632408804en_US
dc.identifier.pmid10389692-
dc.identifier.scopuseid_2-s2.0-0033059172en_US
dc.relation.referenceshttp://www.scopus.com/mlt/select.url?eid=2-s2.0-0033059172&selection=ref&src=s&origin=recordpageen_US
dc.identifier.volume44en_US
dc.identifier.issue6en_US
dc.identifier.spage1173en_US
dc.identifier.epage1176en_US
dc.identifier.isiWOS:000081162600018-
dc.publisher.placeUnited Statesen_US
dc.identifier.scopusauthoridLeung, WK=7201504523en_US
dc.identifier.scopusauthoridSung, JJY=24473715000en_US
dc.identifier.scopusauthoridLing, TKW=13310253900en_US
dc.identifier.scopusauthoridKris, SLK=6504798822en_US
dc.identifier.scopusauthoridCheng, AFB=7402075035en_US

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