Protecting families from contaminated food and water
All fields are required
Protecting families from contaminated food and water
Posted in Guillain-Barre Syndrome,Our Blog on June 8, 2025
Guillain-Barré Syndrome is the little-known complication of foodborne illness.
What is scarier than food poisoning? Food poisoning that causes paralysis! And I don’t mean botulism. But yes. That is equally as scary.
But today we are talking about Guillain-Barré Syndrome and the foods that can trigger this complicated complication.
But first, what is it?
Guillain-Barré Syndrome (pronounced Ghee-YAN Bah-RAY) is a complication affecting somewhere between 3,000 and 6,000 people in the United States each year, says the Centers for Disease Control (CDC).
It is a type of reaction that causes the body’s own immune system to attack their nerves. At best, this leads to muscle weakness. But it can also cause paralysis.
Initial symptoms often start with weakness and tingling of the extremities. Usually the legs. As the condition continues to develop, the sensation may progress toward the upper body and arms.
For some, this can take place over several hours. For others, it may take days or even weeks for the condition to fully set in.
In severe cases, those with Guillain-Barré Syndrome may become paralyzed. This is usually a temporary complication.
It is important for those with this serious complication to be hospitalized. They will need to be monitored in case paralysis affects breathing or other life-functioning aspects of the body.
Most people recover within two to three weeks after symptoms begin. But in some cases, full recovery may take as long as a few years. Some people may have permanent nerve damage or die from complications.
There is no single cause for Guillain-Barré Syndrome. But there are certain, strong, contributing factors.
In some cases, viral infection can bring on Guillain-Barré Syndrome. Flu, cytomegalovirus, Epstein Barr virus, Zika virus, and others have been known to cause the syndrome.
Others develop the complication following diarrhea or a respiratory illness. In fact, the CDC estimates that around two in every three people with Guillain-Barré Syndrome had one or the other before developing the complication.
While rare, some people have developed this complication after receiving a vaccination.
But overwhelmingly the most common risk factor for Guillain-Barré Syndrome is Campylobacter infection. According to the CDC, “Campylobacter infection is one of the most common causes of Guillain-Barré Syndrome in the United States.”
At least 1 in every 20 people with Guillain-Barré Syndrome had a recent Campylobacter infection
Though some studies have shown an even more significant connection. Some have even found that as many as eight in every 20 people with Guillain-Barré Syndrome had a recent Campylobacter infection.
Anyone can develop Guillain-Barré Syndrome. But we are here for statistics, aren’t we.
We’ve covered that the incidence of Campylobacter food poisoning is a high risk factor. But the CDC also says that the complication is more common in men and those older than 50 years of age.
The most controllable variable here is food poisoning. So, how do we prevent it?
While cross-contamination can contribute to any food’s vulnerability to Campylobacter, certain foods show up in outbreaks more than others.
Some of the more common food sources of Campylobacter infection include:
People can get sick with Campylobacter infection by eating raw or undercooked poultry, seafood, meat, and produce. Some cases of Campylobacter infection occur when using knives or cutting boards for raw or lightly cooked foods like salad and fruits that were used with raw poultry, seafood, or meat.
Your best bet to avoid Guillain-Barré Syndrome is to prevent Campylobacter infection. Fortunately, there are a few things you can do to keep prevention in your favor.
Campylobacter bacteria can be killed by sufficient heat. Refer to the United States Department of Agriculture (USDA) minimum internal temperature chart to safely cook poultry, seafood, and meat.
| Product | Minimum Internal Temperature & Rest Time |
| Beef, Pork, Veal & Lamb Steaks, chops, roasts | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Ground Meats | 160 °F (71.1 °C) |
| Ground Poultry | 165 °F |
| Ham, fresh or smoked (uncooked) | 145 °F (62.8 °C) and allow to rest for at least 3 minutes |
| Fully Cooked Ham (to reheat) | Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C). |
| All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) | 165 °F (73.9 °C) |
| Eggs | 160 °F (71.1 °C) |
| Fish & Shellfish | 145 °F (62.8 °C) |
| Leftovers | 165 °F (73.9 °C) |
| Casseroles | 165 °F (73.9 °C) |
Always use a food thermometer to ensure proper temperature.
Keep raw foods separated from ready-to-eat foods to help prevent cross-contamination. This starts with the shopping cart and continues on to storage at home. Store raw and ready to eat foods separately in your refrigerator at home. Consider placing raw meat in containers to prevent juices from leaking onto other food in the refrigerator.
Wash your hands before and after preparing food or at any time your hands become dirty or potentially contaminated. Always wash your hands after handling raw meat and wash anything coming into contact with raw meat before you reuse it for anything else. This includes utensils, cutting boards, plates, bowls, and countertops.
Did you learn something new about this rare but serious complication? Will the tips help you consider ways to prevent foodborne illness in your own home?
If you’d like to know more about food safety topics in the news, like “Common Foods That Trigger Guillain-Barré Syndrome and How to Avoid This Dangerous Complication,” check out the Make Food Safe Blog. We regularly update trending topics, foodborne infections in the news, recalls, and more! Stay tuned for quality information to help keep your family safe, while The Lange Law Firm, PLLC strives to Make Food Safe!
By: Heather Van Tassell (contributing writer, non-lawyer)