Undercooked chicken linked to Guillain-Barre syndrome

Undercooked chicken linked to Guillain-Barre syndrome


Eating undercooked chicken is extremely dangerous and can cause infections such as salmonella poisoning. Now new evidence shows that a common bacterium found in pink poultry can also cause Guillain-Barre [GHEE-on ba-RAY] syndrome.

In this disorder, the body’s immune system attacks part of the peripheral nervous system. Early symptoms include weakness and tingling in the legs. Guillain-Barre is also the number one cause of neuromuscular paralysis in humans. The exact mechanisms of how this disease is brought on are largely unknown.

The study, published in the Journal of Autoimmunity, demonstrates how campylobacter jejuni (CAM-puh-low-back-ter juh-JUNE-eye), a common bacterium found in raw or undercooked chicken, can trigger the condition. The research team produced three models of Guillain-Barre that show different types of the disease in humans, which will help doctors understand how genetics may make some patients more susceptible to certain forms.

A main concern? Many strains of the bacteria are antibiotic-resistant, and medicine could actually make the disease worse. Cases of Guillain-Barre also have been rising in association with the spread of the Zika virus, and researchers said the new models could help identify other suspected bacteria and viruses associated with the condition.

So, how can you avoid these dangers? Be sure the chicken you are preparing is cooked to a safe internal temperature of 165 degrees Fahrenheit before eating. If you are cooking a whole chicken, insert the thermometer into the thickest part of the thigh without touching the bone.

That way, you can try to avoid all the risks of undercooked chicken, not just potential stomach distress.

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