Watch out how you handle your food!

 

During our busy lives, many times we do not think about foodborne diseases and infections. We might be rushing to serve our burgers to our guests, and forget to properly cook the hamburgers, or we might not be thinking it is a big deal if we re-use the meat fork to grab few fruits on the way. I am attempting to show, through this post, how dangerous foodborne infections with Campylobacter jejuni can be, and the importance of proper food handling and sanitation, and how it is always best to take that extra 5 minutes to properly cook poultry, and any other kind of meat.

There are a wide range of organisms that are associated with foodborne infections, such as Shigella, Salmonella, and E. coli. Campylobacter jejuni, which lives in the intestines, is also one of the most common organisms causing these infections. It is most contracted through ingestion of undercooked poultry or can be contracted through cross-contamination. Short-term diarrhea is the most common symptom of infection with Campylobacter jejuni and mot often resolves on its own in two to ten days or with antibiotic treatment.

Diarrhea and dehydration are the most common consequences of infection with Campylobacter jejuni. However, chronic conditions associated with infection with C. jejuni include Guillain-Barré syndrome (GBS). GBS is an autoimmune disorder in which the patient’s immune system attacks the peripheral nervous system. GBS is the most common cause of acute neuromuscular paralysis in the world. One of the more popular theories is that part of a molecule on the surface of C. jejuni is similar to those found on nerve cells, which leads to the antibody attacking the axons even after the eradication of C. jejuni.

This post delineates the importance of use of safe food protocol while handling poultry and meat, as well as the importance of proper preparation of meat. 

                                                   http://wwwnc.cdc.gov/eid/article/18/2/11-1126-f1.htm