Tag: Campylobacter jejuni

Approximately 40% of Guillain-Barré Syndrome (GBS) cases in the United States are preceded by an infection with the bacterium *Campylobacter jejuni*, which is often found in food. This article explains what foods cause GBS, exploring the link between certain foodborne infections and this rare, serious neurological disorder.

According to the CDC, approximately 1 in every 1,000 people who contract a Campylobacter infection will develop Guillain-Barré syndrome (GBS), a rare but serious autoimmune disorder. While GBS is not directly caused by food, certain foodborne bacterial infections, most notably *Campylobacter jejuni*, can trigger the immune system to mistakenly attack the body's peripheral nerves. Understanding what food causes GBS indirectly is crucial for prevention.

According to the Centers for Disease Control and Prevention (CDC), about 1 in every 1,000 people infected with *Campylobacter* go on to develop Guillain-Barré syndrome (GBS). While eggs themselves do not cause the condition, improperly handled or undercooked eggs can carry the *Campylobacter jejuni* bacteria, which is a known trigger for GBS. This article explores the link between food safety, bacterial infections, and the development of this serious autoimmune disorder.

The link between food and Guillain-Barré syndrome (GBS) is often misunderstood; studies estimate that up to 40% of GBS cases may follow an infection from a bacterium typically found in food. This highlights that it is not the food itself, but a pathogen carried within it, that is the culprit, especially concerning what foods cause Guillain Barre Syndrome.

Over a third of Guillain-Barré Syndrome cases are preceded by an infection with the bacteria *Campylobacter jejuni*, commonly found in uncooked food. Understanding this link is key to addressing the question: **What foods can cause GBS?**