When it comes to food poisoning, the first things that come to mind are eggs and salmonella, because according to AECOSAN, more than 3,500 cases of food poisoning are detected in Spain every year, especially during the summer.
However, there are numerous pathogens present in food that can lead to poisoning. In fact, salmonella is not the one that causes the most infections.
As food technologist Mario Sánchez details in an interview the voice of galicia, Chicken contains another type of bacteria that is as dangerous or more dangerous than the bacteria in eggs.this is about Campylobacter.
“This bacterium is responsible for twice as many cases of poisoning as Salmonella in the EU, but strangely it is not as well known,” Sanchez explained to the Galician newspaper. He recalled that it was “the most common gastrointestinal cause throughout the world.” Major bacteria in enteritis, according to OMS”.
“So, as we’ve seen, this is a very dangerous bacteria that’s commonly found in raw chicken. If you eat undercooked chicken, as opposed to raw, you’re at risk,” he details and noted that it is found in raw chicken. Most chicken. This animal, according to the E.U.
At AESAN, they remember that this infection can be fatal in older people, young children, or those who are immunocompromised, but is usually milder. “Campylobacteriosis is characterized by the onset of diarrhea (usually bloody), abdominal pain, malaise, fever, nausea, and vomiting within 1 to 11 days after eating contaminated food. Symptoms usually last for a week and generally last no longer than 10 days,” they pointed out.
Additionally, Sanchez remembers that you must wash your hands after handling raw meat, vegetables, eggs or other foods. And, of course, use soap and not just water. “This is a mistake because it does nothing, it only removes the most obvious dirt. Soap, on the other hand, spoils or destroys the membrane around the bacteria, as it breaks down and they disappear and die,” he added .