Table 2.

Oligonucleotide primers, volume and programs of PCR reactions used for genotyping of vacA and cagA alleles of H. pylori strains of meat products

Genes	Primer sequence (5´-3´)	Size of product (bp)	Volume of PCR reaction (50 µL)	Annealing temperature	References
vacA s1a	F: CTCTCGCTTTAGTAGGAGC	213	5 µL PCR buffer 10X	64°C ------------ 50 s	Chomvarin et al. (2008), Mansour et al. (2010)
	R: CTGCTTGAATGCGCCAAAC		1.5 mM Mgcl2
vacA s1b	F: AGCGCCATACCGCAAGAG	187	200 µM dNTP (Fermentas)
	R: CTGCTTGAATGCGCCAAAC		0.5 µM of each primers F & R
vacA s1c	F: CTCTCGCTTTAGTGGGGYT	213	1.25 U Taq DNA polymerase (Fermentas)
	R: CTGCTTGAATGCGCCAAAC		2.5 µL DNA template
vacA s2	F: GCTAACACGCCAAATGATCC	199
	R: CTGCTTGAATGCGCCAAAC
vacA m1a	F: GGTCAAAATGCGGTCATGG	290
	R: CCATTGGTACCTGTAGAAAC
vacA m1b	F: GGCCCCAATGCAGTCATGGA	291
	R: GCTGTTAGTGCCTAAAGAAGCAT
vacA m2	F: GGAGCCCCAGGAAACATTG	352
	R: CATAACTAGCGCCTTGCA
cagA	F: GATAACAGCCAAGCTTTTGAGG	300	5 µL PCR buffer 10X	56°C ------------ 60 s	Chomvarin et al. (2008), Mansour et al. (2010)
	R: CTGCAAAAGATTGTTTGGCAGA		2 mM Mgcl2
			150 µM dNTP (Fermentas)
			0.75 µM of each primers F & R
			1.5 U Taq DNA polymerase (Fermentas)
			3 µL DNA template