Use of chopsticks for eating and Helicobacter pylori infection

Epidemiological data suggests that ethnic groups using chopsticks for eatin g have a higher prevalence of H. pylori infection. This study investigated the carriage of H. pylori in chopsticks after eating, Used chopsticks and s aliva were collected from asymptomatic individuals whose H. pylori status w as determined by [C-13]urea breath test and serology. Both the saliva speci mens and chopsticks were cultured and processed by polymerase chain reactio n (PCR) for the detection of H. pylori. Furthermore, chopsticks used by hos pital 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 fro m 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 chops ticks after eating and hence, the risk of contracting this infection via th e use of chopsticks is low.