Germs such as Campylobacter, Hepatitis E and Salmonella will be uncomfortable in the gut and liver infections. In the heat and high humidity, they multiply rapidly, therefore, experts, animal products and meat rates before consumption through cooking.

The bacterium Campylobacter causes severe gastrointestinal infections with abdominal pain, diarrhea, and Nausea. Chicken meat that has been inadequately processed or not cooked hygienically, is considered as the most common source of infection. Also Salmonella that trigger diseases, you also are often transmitted through meat products, such as minced meat, but also raw eggs,. The main source of infection with Hepatitis E virus from pigs or wild meat insufficiently cooked or just air dried. "Hepatitis E occurs much more frequently than many know: Up to 25 percent of the more than 60-year-olds in Germany have antibodies against the Virus in the blood of a previous infection hinweisen", Professor Dr. med says. Christian Trautwein, media spokesman of the German society for gastroenterology, digestive and metabolic diseases (DGVS). In people with impaired immune system or a damaged liver, the illness can be difficult, and also to other organs spread.

To avoid infection with such germs, advises Trautwein, when you cook and grill to the following rules:

• Wash your hands often and thoroughly with soap – at least before cooking or grilling and before eating, but also between the individual work steps.
• Meat dishes to be cooked: we recommend a core temperature of at least 70 degrees Celsius for at least two minutes.
• Fresh chicken meat Processed prior to the with a kitchen towel, the kitchen towel afterwards be disposed of in the garbage.
• Caution during thawing of frozen poultry or Wild: The de-icing water may contain pathogens. Liquid collected separately and dispose of immediately (hot rinse).
• Cross-contamination avoid: bacteria are often transferred from raw foods to other food. Raw keep animal foods like meat separately from other food and in the Process separate kitchen utensils to use.
• You can use kitchen utensils, which are at high temperatures as possible to clean (eg. Cutting boards made of plastic instead of wood).
• Note: in addition to meat products and other fresh food with pathogens burdened, especially products with pig iron, or raw milk, seafood, salads, sprouts, and frozen fruit.
• Elderly and sick people, Pregnant women and children, have gradients at high risk for severe Infection that is cooked should be animal food only completely or boiled washing, eating and salads, and sprouts carefully.

DGVS/NK

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