Avoid Dangerous Germs in Meat

Campylobacter bacteria are among the most common causative agents of bacterial gastrointestinal infections. According to the Federal Office for Consumer Protection and Food Safety, more than 70,000 Campylobacter infections are registered every year. The number of unreported cases is much higher. The bacteria are mainly transmitted via contaminated meat. Every second piece of chicken meat sold in the supermarket is contaminated with Campylobacter bacteria.

This is how Campylobacter gets into the meat

If the intestines are injured when the animals are gutted, the germs can spread. Raw poultry meat in particular is affected. The bacteria are also found much less frequently in beef and pork.

How Campylobacter spreads in the kitchen

The pathogens get into the kitchen with the poultry meat and spread very quickly to raw vegetables or salad. The bacteria spread particularly easily if the meat is not fully cooked or is prepared together with the salad.

Symptoms of Campylobacter infection

Compared to other diarrhea pathogens such as Salmonella, even very small amounts of Campylobacter trigger an infection. It usually manifests itself as severe diarrhea with fever, headache, body aches, and cramps in the lower abdomen, and blood in the stool is not uncommon.

There are usually two to seven days between infection and the onset of the disease. Those affected are also contagious beyond the duration of the disease – as long as they excrete the bacteria with the stool. This is the case for an average of two to four weeks.

Treat Campylobacter infection

Medications do not help with Campylobacter infection. Those affected have to wait until diarrhea subsides on its own. They are often given IV fluids to prevent the body from dehydrating.

Late effects: irritable bowel syndrome and Guillain-Barré syndrome

After a Campylobacter infection, every fifth person affected suffers from irritable bowel syndrome. In rare cases, with a complicated course, Guillain-Barré syndrome can occur. The disease of the nervous system leads to paralysis. Symptoms usually develop over days and last weeks to months.

The cause is an incorrect reaction of the immune system: Campylobacter bacteria have structures (antigens) on their surface that are similar to the human nerve sheath and against which the immune system forms antibodies. It can happen that the antibodies mistake these nerve sheaths for bacteria and destroy them. The therapy then consists of the administration of immunoglobulins and a special blood wash (plasmapheresis).

Avoid infection with Campylobacter

In order to avoid the transmission of bacteria, one should observe these rules:

• In particular, store and prepare chicken separately from other foods.
• So that the germs do not get onto other foods, you should not pluck herbs or prepare salad with your bare hands that were previously on the poultry.
• Wash your hands regularly when working in the kitchen.
• Rinse and clean work surfaces and dishes with hot water after contact with raw meat, if possible at least 60 degrees in the dishwasher. It is best to use separate kitchen utensils for raw and cooked food.
• Dispose of defrost water from frozen poultry and other types of meat directly.
• Poultry meat in particular should always be thoroughly roasted because lightly frying it is not enough to kill the pathogen.
• Wash out or replace dishcloths and kitchen towels with hot water after each meal preparation