Grill season endangered: How to protect yourself from dangerous germs!

Grill season endangered: How to protect yourself from dangerous germs!

In the summer months, especially from June to September, the number of intestinal infections by Campylobacter in Germany increases dramatically. This reports Ruhr24 indicate. This emphasizes that the risk of such infections, especially in the barbecue season, increases significantly, since Campylobacter can trigger serious diarrhea in small quantities.

AOK CEO Tom Ackermann emphasizes the health risk of inadequate meat and points out that chicken meat is the most common source for Campylobacter bacteria. These reach the meat via feces during slaughter. Despite their ability to survive at low temperatures, the bacteria do not multiply in food, which particularly underlines the need for a thorough garage.

symptoms and risk groups

An infection with Campylobacter can cause various symptoms, including fever, bloody diarrhea, headache and muscle pain that typically occur within a week. emphasizes the consumer center nrw Investigators can be more severely affected and, in severe cases, have to expect complications such as blood poisoning or Guillain-Barré syndrome. According to statistics, around 50,000 people in Germany are infected with Campylobacter annually, which makes it the most common bacterial reportable disease in the country.

The number of unreported cases of the diseases is likely to be much higher, since many affected people do not go to the doctor at all. A look at the statistics shows that the number of cases of Campylobacter diseases in Germany in recent years tends to decrease, with young children and young adults particularly affected. In 2020 there were five deaths, all in older people, which underlines the relatively low mortality rate.

protective measures and food surveillance

To prevent infections, recommend both ruHR24 NRW a thorough preparation of meat. Poultry in particular should be fully cooked and raw milk should be boiled. In addition, care should be taken into account: raw meat must be separated from the rest of the food and utensils that come into contact with raw meat are thoroughly cleaned.

In order to protect consumers from health risks, the EU pursues an integrated approach to food safety, which also includes the monitoring of Campylobacter. The European Authority for Food Safety (EFSA) plays a central role here, evaluating data, risks and making recommendations for reducing campylobacter in chicken stocks. This risk management is intended to ensure that consumers are protected from the dangers of these bacteria.

A current NDR report showed that 6 of the 13 chicken products examined were loaded, which underlines the importance of the newly introduced, tightened EU limit values ​​for Campylobacter in chicken meat. From January 2025, a maximum of 10 out of 50 samples may exceed the limit of 1,000 colonie forming units per gram.

While the regulations for food surveillance are becoming increasingly strict, it remains important that consumers themselves contribute to their protection through careful preparation and shopping habits.