Campylobacter is a bacterium that causes food poisoning.
It is often caught from eating chicken.
Discuss how the storage temperature and cooking temperature
of chicken affect the life processes of the campylobacter bacterium
- SenLv 71 0 年前最佳解答
Q: How do the resistant bacteria spread to people?
A: Campylobacter is a normal inhabitant of the chicken’s intestinal tract. When chickens go to market there is widespread contamination. Have you ever seen the stacks of cages on trucks going to market? When a chicken in the top cage defecates, the fecal material goes down on all the chickens to the bottom of the stack.
Once the fecal material—which contains the resistant Campylobacter—gets on the feathers and then into the feather follicles, it becomes virtually impossible to get it out. That’s why, when chickens are slaughtered, there is inevitably some contamination of the surface of the meat. In the supermarket, anywhere from 40 to 95 percent of all chickens or chicken parts carry Campylobacter on their surface.
Q: And people don’t always cook their chicken thoroughly?
A: You can get sick from the Campylobacter if you eat undercooked contaminated chicken. But most people probably get infected by Campylobacter through cross-contamination. If you put the raw chicken on your counter and then you move the chicken and put your fresh lettuce where the chicken was, the resistant Campylobacter that are on the surface of the chicken can end up on the lettuce. Since you eat the lettuce without cooking it, the Campylobacter can get into your intestinal tract and make you sick.
People need to be aware that raw chicken is frequently contaminated with Campylobacter and other bacteria. You have to treat it with respect. The kicker now is that not only are Campylobacter causing disease, but there’s one chance in five that the bacteria won’t be killed by Ciprofloxacin, the antibiotic that physicians have traditionally used to treat it.
- madLv 71 0 年前
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