Chicken thighs: pathogens spoil the enjoyment

Chicken legs should taste juicy, aromatic and tender so that consumption is a pleasure and not a disappointment. In a recent test, 17 different products were tested and only five were convincing.

Various pathogens (e.g. Campylobacter) have been detected which cannot be identified by sensors. Campylobacter pathogens are gram-negative rods that can be transmitted through food. The most common sources of infection include insufficiently heated meat and unpasteurized milk. Common symptoms after eating contaminated food are diarrhea, fever, and abdominal pain. However, these can be prevented by the hygienic preparation of the meat and sufficient heating.

Other pathogens that have been found are salmonella and pseudomonads.

Salmonella are flexible, gram-negative rods that humans can ingest through foods such as eggs, egg products, ice cream and raw meat. Eating foods contaminated with salmonella can lead to salmonellosis. Symptoms of salmonellosis include diarrhea, abdominal pain and headache, vomiting, and fever.

Pseudomonads are spoilage pathogens that are found primarily in foods with a high water content such as meat, fish and cream. The most common causes of the presence of pseudomonads in food are hygiene or storage errors.

Antibiotic-resistant germs were also found in 10 of 17 products. ESBL-forming bacteria, which are insensitive to ß-lactam antibiotics, were most frequently detected. This can make disease more difficult to treat if the patient has ESBL-producing bacteria.

Bilacon supports you in the detection of pathogenic germs in your products in order to avoid product recalls and ensure enjoyment. Our competent experts will be happy to advise you and develop quality management concepts for your needs.

Dr. Thomas Wilke
thomas.wilke@tentamus.com
+49 172 524 09 80

Source: Stiftung Warentest

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