CoproELISA H Pylori Assay Kit

Additional Information

Assay Background

H. pylori (previously known as Campylobacter pyloridis) is a type of bacteria that infects the stomach and is a common cause of peptic ulcers. H. pylori bacteria can be passed from person to person through direct contact with saliva, vomit or fecal matter. H. pylori can also be spread through contaminated food or water. The infection is normally acquired during childhood. H. pylori usually goes undiagnosed until symptoms of a peptic ulcer occur. H. pylori infection is quite common and is present in about half the people in the world.

Helicobacter pylori (H. pylori) is a Gram-negative, micro-aerophilic  bacterium restricted to the stomach and the duodenum. It was identified in 1982 by Australian scientists Barry Marshall and Robin Warren, who found that it was present in patients with chronic gastritis and gastric ulcers, conditions that were not previously believed to have a microbial cause. H. pylori has also been associated as an etiologic agent in the development of duodenal ulcers and stomach cancer. More than fifty percent of the world’s population harbor H. pylori in their upper gastrointestinal tract. However, over 80 percent of individuals infected with this bacterium are asymptomatic and it has been postulated that it may play an important role in the natural stomach ecology. H. pylori is a contagious bacterium, although the exact route of transmission is not known. Person-to-person transmission by either the oral-oral or fecal-oral route is most frequent. Consistent with these transmission routes, the bacteria have been isolated from feces, saliva and dental plaques of some infected patients. Transmission occurs mainly within families in developed nations, yet can also be acquired from the community in developing countries.

Cross Reaction

The CoproELISA Entamoeba test was evaluated using stool specimens defined as positive for various gastrointestinal pathogens. No cross-reactivity of interference by mixed infection with any of the pathogens listed: Blastocystis,  C. difficile, Cryptosporidium, E. coli, E. nana, D. fragilis, G. lamblia, Salmonella spp.

References

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