Campylobacter in raw chicken now infects more people than salmonella bacteria

Almost everyone has heard of salmonella. This bacteria is common in raw chicken and is the cause of nasty food infections. However, research shows that there are now more infections with the unknown bacterium campylobacter. In view of the warm late summer and corresponding barbecues, the Netherlands Nutrition Center warns to be extra careful with raw chicken and gives tips on how to prevent contamination.

Where does campylobacter occur?

The campylobacter bacteria lives in the intestines of animals and occurs almost everywhere through their feces. The bacteria survives well on foods, but does not grow on them. Campylobacter is found on raw chicken, raw pork and beef, but can also be found in raw milk or raw vegetables. However, the main source of infection is chickens. The bacteria can end up on the meat during slaughter. If this meat is not cooked properly, a food infection can occur. Few campylobacter bacteria are needed to get sick. The bacteria also survive in fresh and salt water, so that crustaceans and shellfish can also transfer the bacteria. Contaminated water can cause the bacteria to end up on vegetables. Drinking water in the Netherlands is safe, but in it abroad it can be infected.

Campylobacter on the rise

The number of campylobacter infections has been increasing in recent years. It now causes more cases of disease than salmonella every year. According to the Netherlands Nutrition Center, British research shows that campylobacter is on the rise in Europe. There are around 250,000 infections every year in the EU. Chicken meat is the main source of this. There have also been many cases in the Netherlands. According to the most recent figures from 2018, 30,000 Dutch people fell ill with campylobacter that year. Chicken meat is the source in more than half of the cases. More than half fewer, 14,000 cases of infection, were caused by salmonella that year. The RIVM reports that infections with campylobacter lead to more than 100,000 cases of intestinal inflammation and diarrhea every year. A visit to the GP is required for more than 23,000 patients. According to the figures of the RIVM, there are a few dozen deaths every year.

Which complaints occur after infection?

The body can absorb light contamination. In addition, not everyone is equally sensitive to campylobacter. Most infections do not lead to serious complaints. It can make you feel really bad. Complaints such as stomach pain, diarrhea in which blood can occur and flu-like symptoms occur within 48 hours, up to 1 week after infection. On average after 3 days. The complaints last about 5 to 7 days. Sometimes you can suffer from intestinal cramps for weeks. People with reduced immunity, pregnant women, young children and the elderly are more susceptible to infection. Campylobacter can cause a moisture deficiency in these vulnerable groups. Without medical guidance this can become life-threatening. Other complications that can occur are inflammation of the bowel and joint problems, especially in the knee.

Guillain Barre

In exceptional cases, the bacteria can cause Guillain Barré syndrome. This affects the nervous system. In rare cases, permanent muscle weakness occurs, with symptoms such as severe muscle weakness, polio-like symptoms and pain. In rare cases reactive arthritis (Reiter’s syndrome) can also occur. Both are autoimmune diseases. In terms of numbers, there are approximately 60 cases of Guillain-Barré syndrome and several thousand cases of reactive arthritis per year.

How can you prevent contamination?

Campylobacter is killed by heating, such as boiling, baking or roasting. The bacteria is therefore harmless in pasteurized and cooked products. Freezing reduces the number of campylobacter bacteria, but they can survive. By first freezing meat (-20 ° C) the risk of contamination with campylobacter can be reduced, but it does not kill everything.

Advice from the Netherlands Nutrition Center:

• Wash your hands before cooking.
• Wash your hands after handling raw meat.
• Wash utensils with hot water and washing-up liquid immediately after use.
• Do not pierce raw meat with the same cutlery and then over cooked food.
• Handle dripping liquid from thawed chicken with care.
• Never use the same surface for raw meat and then other food.
• Cook meat through and through.
• Avoid raw milk and raw milk products such as butter and soft cheese.
• Wash raw fruits and vegetables thoroughly under running water.
• Drink tap water abroad only if it has been declared safe.
• Wash your hands after touching pets or other animals, especially if they have diarrhea.

Also read: is it better to wash chicken before baking or not?
This prevents intestinal problems when barbecuing (with heat).
This means that bacteria have no chance in your kitchen.

(Source: Netherlands Nutrition Center, RIVM, RTL News, archive)

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