Remember meForgot password?
    Log in with Twitter

article imageChicken juice helps pathogens to flourish

By Tim Sandle     Nov 22, 2014 in Health
Washington - The food poisoning bacterium Campylobacter is relatively hardy in many kitchens. New research shows that the robustness is boosted by "chicken juice."
What seems to help the food pathogen is organic matter exuding from chicken carcasses. The food poisoning bacteria are found inside the guts of chickens. While effective cooking will kill the bacteria, people can sometimes forget to clean up the liquid that develops as a frozen chicken defrosts. These meat rich juices provide the bacteria with an ideal environment in which to grow and survive. This is the finding of a study carried out by the U.S. based Institute of Food Research.
The research is centered on ways to reduce incidents of campylobacteriosis. This is a gastrointestinal infection caused by Campylobacter. The illness is characterized by inflammatory, sometimes bloody, diarrhea or dysentery syndrome, mostly including cramps, fever and pain.
For the study, scientists collected the liquids produced from defrosting chickens. From these, they discovered that these liquids helped Campylobacter attach to surfaces and to form biofilms. Biofilms are protein based “slime like” structures that can bacteria from the environment. Biofilms need to be removed through thorough cleaning and vigorous wiping. The biofilm not only protects the bacteria, it also provides them with an additional source of nutrients.
The new finding re-emphasizes the need to effectively cleaning surfaces in food preparation. Furthermore, understanding how Campylobacter persists in the food production process could help efforts to reduce the high percentage of chickens that reach consumers contaminated with the bacteria
The new findings have been published in the journal Applied and Environmental Microbiology. The paper is titled “Chicken Juice Enhances Surface Attachment and Biofilm Formation of Campylobacter jejuni
In related news, Dr Frieda Jorgensen, a microbiologist at Public Health England told The Guardian that an industry practice known as thinning, where farmers slaughter part of a flock to meet a retailers demand for smaller chickens before later slaughtering the rest, is a particular problem for causing Campylobacter infections. Furthermore, in August, the U.K. Food Standards Agency have issued a survey of Campylobacter found on fresh shop-bought chickens. Over half of the chickens sampled were found to be infected.
More about Chickens, Bacteria, camphylobacter, Food poisoning
More news from
Latest News
Top News