Surge in Guillain-Barre Syndrome cases prompt food safety warnings

A significant increase in Guillain-Barre Syndrome (GBS) cases, now exceeding 100, with one fatality reported, has raised alarm among medical professionals. Following the surge, medical experts are emphasising the importance of cautious food consumption to reduce the risk of this rare but serious neurological disorder. GBS occurs when the body’s immune system mistakenly attacks the peripheral nervous system. This condition has been strongly linked to bacterial infections, particularly those caused by Campylobacter jejuni, a bacterium frequently found in undercooked poultry and unpasteurized dairy products.  

 

Dr. Priyanka Sehrawat, an MD in Medicine at AIIMS Delhi, recently addressed the issue through an informative video on Instagram. She highlighted the association between Campylobacter infections and the onset of GBS, emphasising the importance of food safety practices. Foods such as rice, paneer, and cheese should be thoroughly washed and cooked to eliminate harmful bacteria and reduce infection risk. This simple precaution can go a long way in preventing serious health complications.

 

GBS typically begins with mild symptoms such as weakness, a prickling sensation and in severe cases, paralysis. These symptoms often start in the lower body, such as the legs, before spreading upward. Early signs may also include nausea, abdominal pain, vomiting, and diarrhoea, which can eventually progress to neurological symptoms. Early medical intervention is critical for effective treatment and recovery. When diagnosed and treated promptly, most patients have a good chance of recovery.

 

Experts recommend a series of practical steps to lower the risk of infection. These measures focus on proper food handling, preparation, and hygiene:  

 

1. Avoid unpasteurized dairy products: Unpasteurized milk and dairy products are potential carriers of Campylobacter bacteria. Opt for pasteurized options to minimize risk. 

 

2. Cook food thoroughly: Properly cook your meals to an internal temperature of at least 165°F (74°C). Adequate heat kills harmful bacteria and ensures food safety.  

 

3. Practice good hand hygiene: Wash hands thoroughly with soap and water before and after handling poultry, dairy products, and other high-risk food items.  

 

4. Prevent cross-contamination: Use separate cutting boards and utensils for raw meat and other food items to prevent the spread of bacteria. Cleaning and disinfecting these tools after use is essential for kitchen safety.  

 

5. Wash fresh produce: Ensure all fruits, vegetables, and other raw ingredients are cleaned thoroughly before consumption or preparation.  

 

GBS is a condition with serious health implications, including long-term disability and, in rare cases, death. The recent surge in cases highlight the need for increased public awareness about food safety and hygiene.