GBS Outbreaks: The Hidden Risk in Your Paneer, Cheese, Rice & Poultry!

Could your favorite meal be putting you at risk of a serious health condition? Recent reports have highlighted a worrying connection between improperly cooked or contaminated food and Guillain-Barré Syndrome (GBS)—a severe neurological disorder that can lead to paralysis.

Understanding GBS and Its Link to Food        

GBS is a rare but serious autoimmune disorder where the body’s immune system mistakenly attacks the nerves, leading to muscle weakness, tingling, and even paralysis in severe cases. While the exact cause of GBS remains unclear, foodborne bacterial infections are a major trigger, particularly infections caused by:

• Campylobacter jejuni (often found in undercooked poultry and contaminated dairy)
• Listeria monocytogenes (common in soft cheeses and improperly stored dairy)
• Salmonella (linked to raw poultry, eggs, and contaminated rice)
• E. coli (found in undercooked meat and improperly handled food)

Recent Outbreaks & The Rising Concern        

According to a report from The Financial Express, foodborne bacterial infections have been increasingly linked to GBS cases, especially due to improperly cooked paneer, cheese, rice, and poultry. Contaminated food products, particularly dairy and poultry that are not stored or cooked properly, have been a breeding ground for harmful bacteria, increasing the risk of neurological complications. ?? Source: Financial Express

Food Safety Practices to Prevent GBS        

Ensuring proper food handling, cooking, and hygiene can significantly reduce the risk of bacterial infections and related illnesses. Here’s how:

1?? Proper Cooking is Key

? Poultry & Meat should be cooked to an internal temperature of 165°F (74°C) to kill harmful bacteria.

? Dairy products like paneer and cheese should come from trusted, regulated sources and be stored at below 40°F (4°C) to prevent bacterial growth.

? Rice should be freshly cooked and not left at room temperature for extended periods, as this can encourage the growth of Bacillus cereus, a bacteria known to cause food poisoning.

2?? Chopping Board Hygiene Matters

One of the most overlooked sources of cross-contamination is the chopping board. Studies have shown that bacteria from raw poultry and meat can remain on cutting boards and contaminate other foods if not cleaned properly. Follow these hygiene tips:

? Use separate chopping boards for different food types:

• ?? Red for raw meat
• ?? Yellow for poultry
• ?? Blue for raw fish
• ?? Green for vegetables and fruits
• ?? White for dairy and bread
• ?? Brown for cooked meat
• ?? Source: Complete Safety Supplies

? Wash boards immediately with hot, soapy water and sanitize with diluted bleach (1 tablespoon of bleach per gallon of water). ? Replace cutting boards with deep grooves, as bacteria can hide in the scratches.?? Source: USDA Food Safety & Inspection Service

3?? Avoiding Cross-Contamination in the Kitchen        

? Always wash hands before and after handling raw food. ? Use different utensils for raw and cooked food. ? Refrigerate perishable food items within 2 hours (or 1 hour if the temperature is above 90°F).

Final Thoughts: Awareness is Key!        

GBS is a serious but preventable condition if food safety is taken seriously. By cooking food thoroughly, maintaining hygiene in the kitchen, and ensuring proper storage, we can significantly reduce the risk of bacterial infections and protect our health.

Have you ever experienced foodborne illness?

What precautions do you take? Let’s discuss in the comments below!