With over 100 reported cases of Guillain-Barre Syndrome (GBS) and one confirmed death, medical experts are advising caution regarding food consumption. GBS, a rare neurological condition where the immune system attacks the peripheral nervous system, has been associated with bacterial infections, particularly from Campylobacter jejuni. This bacterium is often found in undercooked poultry and unpasteurized dairy products. Experts are urging people to be vigilant to prevent further cases of this serious illness.
Dr. Priyanka Sehrawat, MD in Medicine at AIIMS Delhi, recently posted an informative video on Instagram, shedding light on the risks of Guillain-Barre Syndrome (GBS) and its connection to Campylobacter infections. In her video, she emphasizes the importance of thoroughly washing and properly cooking foods like rice, paneer, and cheese to reduce the risk of infection and prevent GBS.
Symptoms of GBS
GBS will exhibit symptoms like weakness, prickling sensation and paralysis in severe cases. These symptoms will initiate with legs and extend to the upper body. Earlier signals can be through by experiencing nausea, abdominal pain, vomiting ,diarrhea and lead to neurological symptoms too. Prompt medical attention is necessary as early treatment can result in high possibilities of recovery.
Preventive measures to take
To minimize the risk of this infection it is essential to adopt proper food handling and preparation before consumption
1.Unpasteurized milk and dairy products should be avoided as they can bear Campylobacter bacteria.
2. Proper cooking of the meals so that harmful bacteria will get removed if it has been heated at a temperature of at least 165 degrees Fahrenheit.
3.Practising proper hand hygiene in our daily life. Hands should be washed properly with soap and water before and after touching poultry and dairy products.
4. Avoid cross contamination by using separate cutting boards and utensils for raw meats and other food items. This way the spread of the bacteria can be prevented.
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