For the first time it has been found that an improperly cooked chicken can cause Guillain-Barre Syndrome – the leading cause of acute neuromuscular paralysis in humans, due to the presence of a common bacterium found in it.
The research not only explains how Campylobacter Jejuni a food borne bacterium, triggers Guillain-Barre Syndrome (GBS), but also offers light on the cure for it. The bacteria can still exist if the chicken is not cooked to the proper minimum internal temperature.
Linda Mansfield from Michigan State University (MSU) College of Veterinary Medicine in the US said :
“What our work has told us is that it takes a certain genetic makeup combined with a certain Campylobacter strain to cause this disease.”
She also warned of the concern that many of these strains are resistant to antibiotics and treatment with some antibiotics can actually make the disease worse.
GBS is the world’s leading cause of acute neuro-muscular paralysis in humans and despite much speculation, the exact mechanisms of how this autoimmune disease develops have been widely unknown, researchers said.
In spite of the seriousness of GBS, medications have been extremely constrained and fail in many of the cases. The utilization of certain antibiotics in Mansfield’s review exasperated neurological signs, lesions and the quantity of immune antibodies that can mistakenly attack a patient’s own organs and tissues. “These models hold incredible potential for discovery of new medicines and treatment for this paralysis,” Mansfield said.