Table 1.

Oligonucleotide primers and reaction conditions used for confirmation of H. pylori strains of meat products using nested-PCR method

Target gene	Primer sequence (5´-3´)	Size of product (bp)	Volume of PCR reaction (50 µL)	Annealing temperature	References
EHC-U	F: CCCTCACGCCATCAGTCCCAAAAA	417	5 µL PCR buffer 10X	55°C ------------ 120 s	Yamada et al. (2008)
EHC-L	R: AAGAAGTCAAAAACGCCCCAAAAC		5 µL dNTP (Fermentas)
			3 µL of each primers F & R
			0.3 µL Taq DNA polymerase (Fermentas)
			5 µL DNA template
			31.7 μL distilled water
ET-5U	F: GGCAAATCATAAGTCCGCAGAA	230	5 µL PCR buffer 10X	55°C ------------ 120 s	Yamada et al. (2008)
ET-5L	R: TGAGACTTTCCTAGAAGCGGTGTT		5 µL dNTP (Fermentas)
			3 µL of each primers F & R
			0.3 µL Taq DNA polymerase (Fermentas)
			5 µL of first-step PCR product
			31.7 µL distilled water