A common bacterium found in improperly cooked chicken can cause Guillain-Barré Syndrome, or GBS, the world’s leading cause of acute neuromuscular paralysis in humans.
The findings, reported in the Journal of Autoimmunity, not only demonstrates how this food-borne bacterium, known as Campylobacter jejuni, triggers GBS, but offers new information for a cure.
If chicken isn’t cooked to the proper minimum internal temperature, bacteria can still exist.
After one to three weeks, they can begin to develop weakness and tingling in the feet and legs.
