Lucas Delgado
Chicken is a popular food choice due to its low fat content, affordability, and versatility in cooking. However, it is a highly perishable food that requires careful handling to prevent foodborne illnesses caused by bacteria such as Salmonella and Campylobacter. These bacteria can contaminate chicken meat during the slaughtering process and persist through storage, potentially causing infections like campylobacteriosis, which result in diarrhea and other serious complications. To ensure food safety, it is crucial to follow hygiene practices like avoiding washing raw chicken, preventing cross-contamination, and cooking poultry thoroughly to kill any harmful bacteria.
| Characteristics | Values |
|---|---|
| Bacteria found in chicken | Salmonella, Campylobacter, Shewanella putrefaciens |
| Symptoms of infection | Diarrhea, vomiting, bloody stools, reactive arthritis, Guillain-Barré Syndrome |
| Treatment | No antibiotics or special treatments required in most cases, drink lots of fluids |
| Prevention | Cook chicken to at least 165°F, avoid washing raw chicken, maintain hygiene when handling raw chicken |
| Consumer precautions | Check "sell-by" and "use-by" dates, keep raw chicken away from cooked food and produce, use separate utensils and cutting boards |
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What You'll Learn
Campylobacter: A common cause of diarrheal illness
Campylobacter is a common bacterial infection that can cause diarrheal illness. It is often associated with the consumption of undercooked or contaminated poultry, particularly chicken. The bacteria can also be found in other foods, such as unpasteurized milk, and can spread through cross-contamination during food preparation.
When people worry about eating undercooked chicken, they usually associate it with salmonella bacteria. However, Campylobacter, the culprit behind four out of five cases of food poisoning in the UK, is another common type of bacteria that can cause illness if poultry is not fully cooked. The bacteria thrive in the chicken gut, and transmission occurs through a process called coprophagy, where chickens continuously consume and excrete the bacteria.
Campylobacteriosis, the infection caused by Campylobacter, leads to diarrhea and sometimes other serious complications. It is more common in infants, children, and men, and it occurs more frequently in the summer. While most people recover within a week without medication, the infection can lead to severe consequences in rare cases. These include reactive arthritis and Guillain-Barré Syndrome, a disorder where the immune system attacks nerves, potentially resulting in partial paralysis.
To prevent campylobacteriosis, it is crucial to ensure that poultry is thoroughly cooked. The meat should be cooked to a minimum temperature of 165 °F, with no pink color remaining. It is also essential to handle raw poultry safely, keeping it separate from other foods and practicing good hygiene to avoid cross-contamination. Washing raw chicken is not recommended, as it can spread bacteria to nearby areas through splashes. Instead, proper handwashing and sanitizing of surfaces are crucial to prevent the spread of Campylobacter and other pathogens.
While there are currently no vaccines for Campylobacter in poultry or humans, ongoing research aims to develop methods to contain and eliminate its presence in poultry, reducing the risk of infection for consumers.
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Salmonella: A well-known cause of food poisoning
Salmonella is a well-known cause of food poisoning, and it is often associated with chicken. Salmonella bacteria are commonly found on raw poultry, and consuming undercooked chicken can lead to a Salmonella infection. This type of bacterial infection can cause diarrhoea and sometimes lead to other serious complications. While it can affect anyone, infants, children, and individuals with weakened immune systems are at a higher risk of contracting Salmonella from contaminated food.
Salmonella is one of the leading causes of foodborne illnesses, and it is important to handle raw chicken safely to prevent cross-contamination. Cross-contamination occurs when raw chicken or its juices come into contact with other foods, utensils, or surfaces, transferring harmful bacteria. To prevent this, it is recommended to keep raw chicken separate from other foods and to practice good hygiene by washing hands, utensils, and surfaces before and after handling raw chicken.
Cooking chicken thoroughly is essential to kill Salmonella bacteria and make it safe to eat. It is advised to cook poultry to an internal temperature of at least 165 °F, ensuring that the meat is white and not pink. Undercooked chicken may still contain harmful bacteria, so it is important to avoid consuming it.
In addition to Salmonella, Campylobacter is another common type of bacteria found in raw chicken that can cause food poisoning. Campylobacteriosis, the infection caused by this bacteria, leads to similar symptoms as Salmonella, including diarrhoea and, in some cases, reactive arthritis and Guillain-Barré Syndrome. Campylobacter is highly prevalent in poultry and is estimated to cost the UK economy £900 million annually due to sickness.
To summarise, Salmonella is a well-known cause of food poisoning, especially when consuming undercooked chicken. Proper handling and thorough cooking of chicken are crucial to prevent Salmonella infections and reduce the risk of foodborne illnesses. Additionally, Campylobacter is another significant bacteria associated with chicken that can lead to similar health issues. By following food safety guidelines and maintaining good hygiene practices, the risk of contracting Salmonella and other bacterial infections from chicken can be significantly reduced.
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Clostridium perfringens: Another foodborne illness-causing bacteria
Clostridium perfringens (C. perfringens) is a common foodborne illness-causing bacterium. It is one of the leading causes of food poisoning in the United States, with the CDC estimating that it causes nearly 1 million illnesses annually. C. perfringens is an anaerobic, gram-positive, spore-forming bacillus that produces a range of toxins responsible for acute gastrointestinal infections. These spores can survive normal cooking temperatures, allowing them to proliferate in foods that are improperly stored or kept at unsafe temperatures, particularly between 4°C and 60°C.
Foods commonly associated with C. perfringens outbreaks include meat, poultry, gravies, and other dishes cooked in large batches and held at unsafe temperatures. The bacteria can be found on raw meat and poultry, in animal intestines, and in the environment. It is classified based on the production of six major toxins: alpha-toxin (CPA), beta-toxin (CPB), epsilon-toxin (ETX), iota-toxin (ITX), enterotoxin (CPE), and necrotic enteritis B-like toxin (NetB).
The CPA toxin can break down certain cell membrane components, inhibit neutrophil migration and maturation, and activate arachidonic acid metabolism, leading to vasoconstriction and platelet aggregation. This creates a microenvironment with poor tissue circulation and a weakened innate immune response. Meanwhile, CPB is a neurotoxin that binds to endothelial cells, and CPE is a pore-forming toxin that binds to claudin receptors, causing an influx of calcium and resulting in foodborne diarrhea.
Infections with C. perfringens typically result in diarrhea and stomach cramps within 6 to 24 hours of consuming contaminated food. The illness is usually abrupt and brief, lasting less than 24 hours, and does not typically cause fever or vomiting. Diagnosis is confirmed through laboratory detection of the bacteria or their toxins in stool samples or the presence of the bacteria in food linked to the illness. To prevent C. perfringens infections, it is crucial to ensure that meat and poultry are properly cooked and stored at safe temperatures.
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Pseudomonas: Reduced by gamma irradiation and CO2
Pseudomonas is a bacterial contaminant of poultry meat. It is one of the many pathogenic bacteria that can be found on raw poultry. The bacteria can cause foodborne illnesses, with four out of five cases of food poisoning in the UK being traced to poultry.
Pseudomonas spp. are inhibited by carbon dioxide (CO2). The bacterial load increases during storage, and the microbiota diversity decreases. CO2 is a component of Modified Atmosphere Packaging (MAP), which is used to store meat products. The gas composition of MAP affects the shelf life and spoilage of meat cuts. While the specific effect of gas on bacterial growth at the species level is unclear, MAP with 70% CO2 and 30% N2 can increase shelf life by 2-3 days.
Gamma irradiation is another method used to reduce bacterial contamination in poultry. Irradiation can be applied to raw poultry to destroy bacteria and make the meat safe to eat. However, it is important to note that irradiation does not eliminate all bacteria, and proper handling and cooking of poultry are still essential to prevent foodborne illnesses.
To prevent bacterial infections from poultry, it is recommended to cook chicken to at least 165 °F, ensuring that the meat is white and not pink. Additionally, it is advised not to wash raw chicken before cooking, as this can spread bacteria to other areas of the kitchen, leading to cross-contamination. Instead, consumers should follow basic hygiene practices, such as cleaning hands, utensils, and food preparation surfaces before and after handling raw poultry.
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Shewanella putrefaciens: Present on carcasses during slaughter
Shewanella putrefaciens is a species of the Shewanella genus, which was first identified in 1931. It is a Gram-negative, rod-shaped bacterium that is motile and non-fermenting. S. putrefaciens is frequently found on chicken carcasses during the slaughtering process and can remain present after 14 days of storage in the air. It is a rare opportunistic human pathogen, mainly associated with intra-abdominal, skin, and soft-tissue infections.
S. putrefaciens has been known to cause spoilage in low-temperature, protein-rich foods, such as chicken and meat. It produces volatile sulphides, including H2S, which can result in an unpleasant odour and flavour. This bacterium is particularly prevalent in moderate and warm climates and is often found in marine environments, freshwater lakes, sediments, oil fields, and proteinaceous foods.
The presence of S. putrefaciens on chicken carcasses during slaughter poses a risk of contamination and potential health hazards. It is important to implement effective sanitation and storage practices to minimise the growth and spread of this bacterium. Cross-contamination can occur during the slaughtering and butchering processes, as well as during subsequent handling and storage.
To prevent the growth and spread of S. putrefaciens, it is crucial to maintain proper sanitation and hygiene practices throughout the slaughtering and processing stages. This includes regular cleaning and disinfection of equipment, surfaces, and tools used in the slaughterhouse. Additionally, implementing appropriate storage conditions, such as temperature control and packaging, can help inhibit the growth of this bacterium.
The identification and differentiation of S. putrefaciens from other bacteria, such as Salmonella spp. or Proteus spp., can be challenging. Accurate microbiological identification methods are essential to ensure effective treatment and prevent potential health risks associated with this bacterium. In the case of infection, a combination of local therapy and antibiotic therapy is typically recommended, considering the results of antimicrobial susceptibility testing due to the bacterium's multiple resistances to antibiotics.
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Frequently asked questions
Raw chicken can be contaminated with Campylobacter, Salmonella, or Clostridium perfringens germs.
Campylobacteriosis can cause diarrhea and vomiting, and sometimes other serious complications such as gallbladder infection, arthritis, or Guillain-Barré syndrome.
Always cook chicken to a safe internal temperature of 165°F. The meat should be white, not pink. Never eat chicken that looks undercooked. Wash hands with soap and water for at least 20 seconds before and after handling raw chicken.
