A Case of Food Poisoning Caused by <i>Campylobacter jejuni</i> due to Ingestion of Undercooked Chicken Meal with Subsequent Development of Guillain–Barré Syndrome
Author:
Affiliation:
1. Department of Microbiology, Tokyo Metropolitan Institute of Public Health, Japan
Publisher
Editorial Committee of Japanese Journal of Infectious Diseases, National Institute of Infectious Dis
Link
https://www.jstage.jst.go.jp/article/yoken/advpub/0/advpub_JJID.2024.108/_pdf
Reference15 articles.
1. 1. European Food Safety Authority (EFSA) and European Centre for Disease Prevention and Control (ECDC). The European Union one health 2021 zoonoses report. EFSA Journal 2022; 20:7666.
2. 2. Vetchapitak T, Misawa N. Current status of Campylobacter food poisoning in Japan. Food Saf. 2019;7:61-73.
3. 3. Kozu CA, Ajlouni S. Recommended practices to eliminate Campylobacter from live birds and chicken meat in Japan. Food Saf. 2021;9:57-74.
4. 4. Lanier WA, Hale KR, Geissler AL, et al. Chicken liver-associated outbreaks of campylobacteriosis and salmonellosis, United States, 2000–2016 identifying opportunities for prevention. Foodborne Pathog Dis. 2018;15:726-733.
5. 5. Wensley A, Padfield S, Hughes GJ. An outbreak of campylobacteriosis at a hotel in England: the ongoing risk due to consumption of chicken liver dishes. Epidemiol Infect. 2020;19:148:e32.
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