Risk of Acute Generalized Paralysis From Undercooked Chicken

Hospitalization and death are not the worst effects of eating meat.

Contrary to popular belief, hospitalization and death are not the worst effects of eating meat or poultry that is not undercooked as one UK resident discovered earlier this year.

The Irish woman was left paralysed from the neck down after eating chicken infected with the Campylobacter. One day after enjoying a stir fry chicken meal, the woman fell ill with cramps, nausea and diarrhoea and later lost all feeling in her body from the neck down. She was diagnosed with Guillain-Barre Syndrome (GBS) – a severe condition of the nervous system that occurs when the antibodies the body produces against Campylobacter attacks one’s nerves cells.

In the United States, it is reported that Campylobacter is found in 88 per cent of chicken carcasses. And according to statistics from the Centers for Disease Control (CDC) Campylobacter is responsible for approximately 845,000 illnesses annually.

Campylobacter is often found in chicken and thrives in temperatures of 37˚ to 42˚. Therefore chicken should be cooked thoroughly to remove all traces of this dreadful bacterium. The CDC recommends that poultry be cooked to a minimum internal temperature of 165˚F. And using a cooking thermometer is the most fool proof way of ensuring that the chicken attains this temperature.

The Chef Remi Thermometer by Impulseev is one of the most accurate digital thermometers available on the market. The thermometer provides an instant read, is easy to use and can tolerate temperatures ranging from -58°F to 572ºF (-50ºC to 300°C). The thermometer comes in a handy storage case. It is affordably priced and backed by a 100 per cent money-back guarantee.

All infections of Campylobacter will not result in Guillain-Barre Syndrome. In fact, only one in every 1000 reported cases of Campylobacter results in GBS.

Nevertheless, it is still necessary to take precautions.

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