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.
It is 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 in a much lower quantity.
The Campylobacter has an incubation
period of 3-10 days and its symptoms are:
- Diarrhoea, which can sometimes contain blood.
- Abdominal pain.
- Headaches.
- Fever.
- And in a small proportion, vomiting.
The symptoms are cured between
three to four days, however it can lead to death in small children, elderly
people, people with an immunodeficiency and people that have chronic conditions.
One of its most important side effects
is the Guillain-Barré
syndrome,
which causes a range of symptoms including leg paralysis.
The World Health Organisation
(WHO) has issued a health warning regarding this bacteria, which according to the
Food Standards Agency, in the United Kingdom alone has caused 280.000 cases and
100 deaths each year.
n 2010, Campylobacter was found
in 77% of samples taken from chickens in the European Union and in 86% of
samples taken in the United Kingdom.
TREATMENT
- Hydration - Replenishing water and electrolytes through an oral rehydration solution.
- Antibiotics - Only to be taken in cases where it is required to do so.
Prevention starts in
manufacturing and continues through to when 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, chopping boards,
etc.
This is the key step in
preventing the contamination and the spreading of the bacteria.
Dr. J. Hurtado Martínez
Medical Director of HealthSalus
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