2023-06-28 05:13:33
If digestive problems such as severe diarrhea occur after grilling, this can be due to a very specific bacterium. How best to prevent.
Campylobacter are bacteria that cause contagious diarrheal diseases. In Europe, they mainly occur during the warm season and are often transmitted via certain types of meat. That’s why the bacteria are sometimes called “barbecue germs”. Campylobacter are the most common bacterial pathogens causing diarrheal diseases in Germany.
Be careful when handling raw meat
The risk of becoming infected with the diarrhea germ is particularly high with poultry meat. But other foods are also more frequently contaminated, such as:
Raw milk or raw milk productsUndercooked minced meatChicken eggsFresh raw sausage types such as MettwurstContaminated drinking water, for example from an old well
If you are infected with the pathogen, infection from person to person via a smear infection is also possible. As a sick person, it is therefore particularly important to wash your hands thoroughly and avoid close physical contact with other people.
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Symptoms of Campylobacter infection
It usually takes two to five days for an illness to become noticeable. Typical symptoms often appear in the following order:
Fever Headache and muscle pain Severe abdominal pain and cramps Nausea Watery, sometimes even bloody, diarrhea
Campylobacter disease usually lasts up to a week and then goes away on its own. Some Campylobacter infections also progress without any symptoms at all. In exceptional cases, joint inflammation or meningitis can occur as a complication. Even rarer are neurological diseases such as Guillain-Barré syndrome, which can lead to symptoms of paralysis.
If the symptoms have not decreased significantly after two to three days, those affected should consult a doctor.
Elderly people, small children and infants or people with a weakened immune system are particularly at risk because the diarrhea drains heavily. Young adults in particular are often affected.
What to watch out for when you get sick
In the case of a Campylobacter infection, hygiene is the be-all and end-all. If those affected do not wash their hands thoroughly after going to the toilet, they may transmit the pathogens via smear infections. This also applies if the symptoms have already subsided: because the pathogens can still be found in the stool up to four weeks after infection. As a precaution, public facilities should therefore be avoided until a doctor gives the green light.
To promote healing, sufferers should drink plenty of fluids and rest. Since the body loses a lot of salt through the diarrhea, a salt-rich light diet is also important. The use of so-called electrolyte replacement solutions from the pharmacy can also be useful.
Special caution is also required with small children and the elderly: They are sometimes very sensitive to the loss of fluids and should seek medical help, especially if the diarrhea lasts longer than two to three days. If necessary, the Campylobacter disease is then treated with antibiotics.
How to protect yourself from Campylobacter
If food is contaminated with Campylobacter pathogens, this cannot be recognized by the smell or appearance of the goods. If you want to grill, you should therefore pay attention to a few important rules.
Thoroughly cook the meat on the grill
The most important thing is to always cook the meat sufficiently, because this is the only way to kill the pathogens. The Federal Institute for Risk Assessment (BfR) points out that a temperature of 70 degrees must be reached in the core of the meat for at least two minutes. Freezing, on the other hand, does not kill the pathogens in sufficient numbers. You should also make sure that the marinade and defrost water never come into contact with other foods.
It is best to always prepare the meat separately and not on the same board on which the ingredients for the salad are cut. In addition, the grilled meat should be placed on an extra plate. Raw meat – but also products with raw eggs, such as tiramisu – should never be kept warm for long.
Proper hygiene is what counts
Anyone who has prepared raw meat should wash their hands thoroughly afterwards. Although hand washing alone cannot eliminate all pathogens, it does help to reduce the number of bacteria. Objects that were used for the preparation also belong in the washing-up immediately. The work surface must not be forgotten when cleaning.
It is best to use kitchen roll to wipe dry afterwards and then dispose of it. If you use rags or tea towels, you should change them regularly and wash them at at least 60 degrees.
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