More and more people are infected by the intestinal bacteria campylobacter and become ill.
– We are just at the beginning of the increase, which looks set to continue, says Anette Hansen, investigator at the Public Health Authority.
The Norwegian Public Health Authority urges caution when handling raw chicken.
Both the number of infected people and broilers with campylobacter has increased in recent weeks.
During the winter and spring months, 25 to 35 people usually contract campylobacter infections each week. But in week 21 (May 22–28) an increase began. At that time, it was about 50 cases. The increase continued and during week 26 (June 26–July 2) more than 100 cases were registered. And it will likely get worse.
– We are just at the beginning of the increase, which looks set to continue, says Anette Hansen.
The rise in the number of cases among humans has been preceded by an increase in campylobacter among broiler chickens.
– We often see a relationship there, the human cases often come a couple of weeks after you have had an increase on the animal side, says Anette Hansen.
Increases every summer
Previous studies have shown a link between campylobacter infection and consumption of fresh chicken. About a third of those who have fallen ill have been linked to fresh chicken.
Campylobacter infection in humans is most common in the summer. The number of infected people usually reaches a peak at the end of July and during August with around 150-175 cases per week and then subsides until December.
Pain from the intestinal bacteria
Campylobacter is an intestinal bacterium that occurs in many animal species. The disease is usually spread via contaminated food or contaminated drinking water. The incubation period is usually one to three days, but can be up to ten days. Most people fall ill acutely with diarrhea that is sometimes mixed with blood, stomach pains, nausea, vomiting and fever.
Fact: Good kitchen hygiene
Good hygiene when handling raw chicken.
Be careful with hand hygiene; wash hands both before starting cooking and immediately after handling raw meat and chicken.
Raw chicken meat should be kept separate from other foods, especially ready-to-eat foods such as vegetable salad.
Chopping boards and kitchen utensils must be washed thoroughly after cutting meat and chicken. Keep the workbench clean, wipe up meat juices with kitchen paper – not a dishcloth Food that may contain campylobacter must be cooked so that the whole meat reaches a temperature of at least 70 degrees. Always overcook chicken.
Source: Public Health Agency