DON’T WASH CHICKENS!

Campylobacter.

In the United Kingdom there is a warning that reads ‘DON’T WASH’ on the packaging used for chickens.

The reason behind this warning is the bacteria Campylobacter.

This bacteria causes the majority of food poisoning:

Usually found in poultry, mainly in chickens, 

turkeys and ducks and it easily transferred to humans through the handling of raw meat: It is 

also present in beef, non-pasteurised milk and water although at a much lower quantity.

It has an incubation period of 3-10 days and its symptoms are:

• Diarrhoea.
• Abdominal pain.
• Headaches
• Fever.
• And in a small proportion, vomiting. 

The symptoms are cured between three to four days, however it can lead to deaths in children less than 2 years old, elderly people and people with an immunodeficiency. One of its most important side effects is the Guillain-Barré syndrome that causes leg paralysis amongst other symptoms.

The World Health Organisation (WHO) has issued a health warning regarding this bacteria, where in accordance to the Food Standards Agency, 280.000 cases have been reported, 100 deaths and causes the economy more than 900 millions of pounds per year in the United Kingdom alone.

In 2010, Campylobacter was found in 77% of samples taken from chickens in the EU and 86% of samples taken in the United Kingdom.

Treatment

1. Hydration – replenishing water and electrolytes through oral rehydration solution
2. Antibiotics – only in cases where it is required to do so

Prevention

Prevention starts from manufacturing until it reaches the consumer.

WARNING!

Chickens should not be washed, especially in the United Kingdom, where 44% of people tend to do it on a daily basis and risk spreading the bacteria through the drops of water that come into contact with clothes.

The person that touches raw meat needs to wash their hands thoroughly and with soap along with all the utensils that were used to prepare the meat such as knives or chopping boards.

This is the key step in preventing the contamination and the spreading of the bacteria.

It surprised me that the chefs that cook on television do not follow these strict guidelines of hygiene.

I can only imagine what they do in private!

Dr. J. Hurtado Martínez

Medical Director of HealthSalus