Visual display of the Development and application of a plating media for detection of Helicobacter pylori in water

				
11
FIGURE 2. Wisconsin counties containing private wells sampled randomly (blue)
or requested by residents suffering gastrointestinal problems (black).
ACKNOWLEDGEMENTS
This is work supported by the Wisconsin Department Natural Resources Groundwater
Coordinating Council. The authors wish to acknowledge the valuable contributions
of Becky
Leidner, Media Specialist and Linda Peterson, Senior Microbiologist from
the Wisconsin State
Laboratory of Hygiene.
REFERENCES
1. Poms, R.E., and S.R. Tatini. 2001. Survival of Helicobacter pylori in
ready-to-eat foods at
4oC. Int. J. Food Microbiol. 63:281-286.
2. Levin, T.R., et al. 1998. A cost analysis of a Helicobacter pylori eradication
strategy in a
large health maintenance organization. Amer. J. Gastroent. 93:743-747.