October 03, 2015
In a recent article in the Daily Mail it was reported that ‘Campylobacter’ contamination was found in many packed chickens in British supermarkets. This is a dangerous bacteria, which if infected can lead to diarrhoea, stomach cramps and more severe complications among the immunosuppressed.
According to the Daily Mail:
“Campylobacter was detected on the outside of the packaging of eight of the 20 samples, or 40 percent. The pathogen was found in the meat of seven samples — 35 percent. What was interesting was that there was no link between the positive results they found on the meat itself and on the external packaging…
This clearly suggests the item had become contaminated at some stage between packaging and the chicken’s arrival on the shelves.”
‘Campylobacter’ rates have declined however antibiotic resistant Campylobacter’ rates are rising; therefore infections are becoming more dangerous and difficult to treat. CDC data reveals that Campylobacter is the fourth leading cause of food borne illness in the US and it predicts that 845,024 people will contract Campylobacter infections in 2011; of those, 8,463 (15 percent) will require hospitalization, and 76 will die.
The primary symptoms are:
These symptoms are like other gastrointestinal infections; the only way to diagnose is by having your stool tested. Recovery normally takes 2 to 5 days and it’s important to keep hydrated by drinking plenty of water.
A serious complication of Campylobacter is Guillian-Barre syndrome, which is a rare neurological disease that progressively weakens your muscles and is thought to be responsible for nearly half of all cases of Guillian-Barre syndrome in the United States.
Campylobacter infections are becoming antibiotic resistant due to the overuse of antibiotics which is wide spread in the conventional poultry farming industry. The overuse of antibiotics in the farming and medical industry has caused antibiotic resistant diseases to increase. Chicken products from conventional farms are 460 times more likely to carry antibiotic resistant bacteria strains than organic, free-range, antibiotic-free chicken products.
The sad fact is that antibiotics are used not only to treat disease but also to make them grow faster, increasing profit margins, the US Food and Drug Administration (FDA) say that livestock farms used 29 million pounds of antibiotics in 2009 alone.
Labels are deceiving as they can find ways to trick you, therefore, I only recommend organic pasture-raised chicken because the non-medical use of antibiotics is not permitted in organic farming.
Keep your immune system strong to fight off infection by:
Also wash your hands by:
Avoid antibacterial soaps as they are toxic and affect your skin and actually contribute to the problem. Even if you buy organic produce it may have been contaminated on the outside of the packaging form other non-organic meat packages, so place it in a separate bag to other produce. Keep your kitchen clean, as it is where 50-80% of food borne illnesses begins.
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