No raw meat for toddlers and pregnant women

RKI: No raw meat for children, pregnant women, the sick and seniors

13.03.2012

Toddlers should not eat raw meat products such as minced meat, as the Federal Institute for Risk Assessment (BfR) stated in a recent communication. The consumption of raw meat should also be avoided by pregnant women, the elderly and patients with a weak immune system. Raw meat is often contaminated with bacteria and can cause serious infectious diseases.

Untreated meat is often contaminated with bacteria. The immune system is not fully developed by toddlers, so pathogens can cause devastating diseases. Pregnant women should also discontinue their consumption in order to avoid complications such as pregnancy during pregnancy. The organism of the elderly and the chronically ill is much too weak to ward off germs adequately. These groups of people should also refrain from eating raw meat.

Minced meat often causes gastrointestinal infectth
A study by the Robert Koch Institute (RKI) recently showed that far more young children in Germany consume raw meat despite extensive educational work than previously thought. This exposes infants to incalculable risk from their parents. The children were often given minced meat, which was also eaten raw. Of all patients with gastrointestinal infections, 30 percent of the patients had previously eaten Mett from the pig. Even children in their first year were among those affected.

As explained by the President of the Federal Institute for Risk Assessment, Dr. med. Andreas Hensel: „Raw, animal-derived foods are often contaminated with pathogens. Particularly sensitive groups of people, such as small children, pregnant women, seniors or persons with weakened immune defense, should therefore generally not eat these foods raw“. Raw meat products are often contaminated with bacterial strains of the genera Salmonella, Campylobacter, E. coli, including EHEC, Yersinia and Listeria. In addition, viruses and parasites in raw meat were repeatedly found in investigations.

70,000 registered intestinal infections by Campylobacter
In 2011, more than 70,000 people in Germany alone suffered from bacterial infections caused by Campylobacter. Particularly often, the bacteria are found in raw or half-cooked poultry. Furthermore, Campylobacter also colonize in raw milk, eggs and other meats. The pathogen is now one of the most common triggers for inflammatory bowel infections with symptoms such as abdominal pain, diarrhea and nausea and vomiting.

Salmonella poisoning is also common in Germany. Although the infection rate has fallen significantly due to improvements in the production process, diseases still frequently occur due to the pathogen Salmonella Typhimurium. The germs are superficially found in turkey and pork. Zoonoses monitoring in 2009 showed that around 5% of the minced meat sold in Germany is contaminated with Salmonella. In the analysis, especially the dangerous Salmonella Typhimurium were found. According to a bulletin from the Robert Koch Institute, the biggest risk comes from minced meat. In mincemeat samples prepared from pork, bacteria of the genus Yersinia were detected particularly often. The germs in humans lead to gastrointestinal infections with vomiting, nausea and diarrhea.

Minced meat not for children under 5 years
According to RKI and BfR, children under the age of 5, the elderly and those with weakened immune systems should generally not eat raw fish and meat products. This is the only way to guarantee sufficient protection against food poisoning. In addition to the raw meat should include renounce raw sausage, raw milk cheese, raw milk, uncooked or insufficiently cooked eggs, smoked salmon, pickled salmon, sushi and raw seafood such as oysters.

Proper preparation reduces the risk of infection
When meat is prepared, the surfaces, such as boards, should be intensively cleaned, as these provide the germs with an ideal habitat for multiplying. Subsequent use for further preparation of other foods should be avoided if the utensils have not been cleaned. Not to be forgotten is the proper hand washing afterwards. If minced meat was bought, it should be stored in the refrigerator immediately and consumed the same day. If the expiration date has expired, the meat may no longer be used.

In order to kill germs, fish and meat should be cooked in sufficient time and at a sufficient temperature. As a rule of thumb, the internal temperature of the meat should reach at least 70 degrees for two minutes. (Sb)

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Picture: wrw