Increased instances of gastrointestinal infections in the United Kingdom due to Salmonella
Grilling season is upon us, but beware! The delightful taste of undercooked poultry could lead to some pretty unpleasant consequences. Last year in Hattingen, Witten, and Sprockhövel, we saw 265 cases of salmonellosis and campylobacteriosis—a 66-case increase from the previous year.
These gastrointestinal infections are no joke. They're caused by harmful germs like salmonella and campylobacter, which can trigger severe diarrhea, fever, and vomiting. Jörg Kock, regional manager for AOK, cautions that these conditions can rapidly worsen in older individuals, potentially leading to life-threatening complications due to fluid loss and circulatory stress.
So, what's the deal with campylobacteriosis then? Turns out, it's become more common than salmonellosis. Salmonella can be found in raw eggs, poultry, meat, dairy products, and ice cream. Campylobacter, on the other hand, is often linked to contaminated water and raw poultry products.
But don't freak out just yet! With a little bit of caution and good hygiene practices, you can significantly reduce your risk of falling ill. Here are some simple precautions to keep in mind:
- Always wash your hands thoroughly before and after handling raw meat and poultry.
- Keep marinades and packaging away from other foods.
- Remember that campylobacter can survive in the refrigerator and on frozen products. Discard any thaw water immediately.
- Thoroughly clean and disinfect any cutting boards, plates, or knives used for raw meat preparation.
- Cook all poultry and meat to the recommended internal temperature, ensuring that bacteria are completely killed.
So, remember to keep your grilling game clean and safe this summer to avoid ruining your fun with an unexpected bout of gastrointestinal misery! For more information on Hattingen and its happenings, don't forget to sign up for our city check newsletter!
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