Understanding What Food Causes GBS and How to Prevent It

November 15, 2025 •

3 min read

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.

Quick Summary

Guillain-Barré Syndrome is a rare autoimmune disorder often triggered by bacterial infections from contaminated food. The primary culprit is Campylobacter jejuni, found in undercooked poultry and unpasteurized dairy. Practicing strict food safety is key to reducing risk.

Key Points

Campylobacter jejuni is the main culprit: A bacterial infection from Campylobacter jejuni, often found in undercooked poultry and contaminated water, is the most common food-related trigger for GBS.
Thoroughly cook poultry: Always ensure chicken and other poultry are cooked to an internal temperature of 165°F (74°C) to kill the bacteria.
Avoid unpasteurized dairy: Consuming raw milk or dairy products can expose you to harmful bacteria, including Campylobacter and Listeria, which are linked to GBS.
Practice good kitchen hygiene: Prevent cross-contamination by using separate cutting boards for raw meat and produce, and always wash your hands and surfaces thoroughly.
GBS is caused by an autoimmune response: The connection to food is indirect; a bacterial infection triggers an immune system malfunction where it attacks the body's own nerves in a process called molecular mimicry.
Other triggers exist: While food is a major factor, GBS can also be triggered by viral infections, surgery, or, very rarely, vaccinations.

The Strong Link Between Foodborne Bacteria and GBS

While the exact mechanism of Guillain-Barré syndrome (GBS) is not fully understood, research has established a strong link between specific infections and the onset of this debilitating condition. The most significant trigger identified in a substantial number of GBS cases is an infection with the bacterium Campylobacter jejuni. This bacterium is a common cause of food poisoning worldwide, and its connection to GBS highlights the critical role of food safety.

How Campylobacter jejuni Triggers GBS

The process begins when a person consumes contaminated food, leading to a gastrointestinal illness. The body’s immune system then produces antibodies to fight the bacterial infection. However, in a case of "molecular mimicry," certain components of the Campylobacter bacterium's outer surface closely resemble the components of the nerve cells (gangliosides). The immune system becomes confused and mistakenly attacks the body's own nerves, leading to the nerve damage and inflammation characteristic of GBS.

Specific Foods and Practices That Increase Risk

Several foods are well-documented sources of Campylobacter jejuni and other bacteria that can trigger GBS. Being aware of these high-risk items and handling them properly is essential for prevention.

High-Risk Foods and How to Handle Them

Undercooked Poultry: This is the most common source of Campylobacter infection. Poultry can harbor the bacteria in its intestines and on its surface. Thoroughly cooking chicken and other poultry until it reaches a safe internal temperature of 165°F (74°C) is the most effective preventative measure.
Unpasteurized Milk and Dairy Products: Raw milk and dairy products that have not been pasteurized can contain harmful bacteria, including Campylobacter and Listeria monocytogenes, which have been linked to GBS. Always opt for pasteurized dairy products to eliminate this risk.
Contaminated Water: Drinking untreated or contaminated water, including well water, has been identified as a source of Campylobacter infection. This can be a particular concern in areas with public water supply issues or when traveling.
Other Contaminated Foods: Cross-contamination is a significant risk factor. Bacteria from raw meat can be transferred to other foods, such as fruits and vegetables, via improperly sanitized cutting boards, utensils, or hands. Unwashed produce can also carry bacteria.

Preventing Cross-Contamination in the Kitchen

Preventing the spread of harmful bacteria is just as important as cooking food correctly. Simple, consistent kitchen hygiene is a powerful defense.

Use separate cutting boards for raw meats and produce.
Wash hands thoroughly with soap and water for at least 20 seconds after handling raw meat.
Sanitize all surfaces, utensils, and cutting boards that have come into contact with raw poultry or meat.
Store raw meats on the bottom shelf of the refrigerator in sealed containers to prevent juices from dripping onto other foods.

Beyond Campylobacter: Other Triggers

While Campylobacter is the most common antecedent infection, other pathogens and medical events can also trigger GBS. These include viral infections like the flu, Cytomegalovirus (CMV), Zika virus, and Epstein-Barr virus. In rare cases, surgery or vaccination can precede GBS, although the risk is extremely low and the benefits of vaccination far outweigh the potential risks.

Comparison of Triggers for GBS


Trigger Type	Examples	Association with GBS	Prevention Strategy
Bacterial Infection	Campylobacter jejuni, Listeria monocytogenes	Strong link, especially Campylobacter, often caused by food poisoning.	Proper food handling, cooking poultry thoroughly, pasteurized dairy.
Viral Infection	Flu, Zika virus, CMV, Epstein-Barr	A significant number of GBS cases follow viral illnesses.	Vaccination for viruses where available (e.g., flu), good hygiene.
Other Medical Events	Surgery, some vaccinations	Very rare, but documented cases exist.	Manage pre-existing conditions and follow medical advice.

Conclusion: A Multi-Pronged Approach to Prevention

While the prospect of a severe condition like GBS being triggered by a foodborne illness is concerning, it is important to remember that GBS is rare. The most effective strategy for minimizing risk involves a multi-pronged approach to food safety. By focusing on proper cooking temperatures for poultry, avoiding unpasteurized dairy products, preventing cross-contamination in the kitchen, and ensuring access to clean drinking water, individuals can significantly reduce their exposure to the bacterial triggers most commonly associated with GBS. These are not just precautions against GBS, but also against many other foodborne illnesses. For further authoritative information, you can consult the Centers for Disease Control and Prevention's (CDC) page on Campylobacter and GBS. Public health vigilance and individual hygiene are the best defenses against this complex and challenging disorder.

Frequently Asked Questions

No, it is not the food itself, but rather the bacteria that can contaminate food that triggers GBS. The most frequently implicated bacterium is Campylobacter jejuni, commonly found in undercooked poultry and raw milk.

When you get food poisoning from contaminated chicken, your immune system fights the Campylobacter bacteria. In some people, the antibodies produced mistakenly attack the body's peripheral nerves, leading to GBS.

No, it is not considered safe. Raw milk and unpasteurized dairy can carry bacteria like Campylobacter and Listeria, increasing the risk of infection and subsequent GBS.

Molecular mimicry is when the immune system confuses bacterial surface proteins with the body's own nerve cell components. This mistaken identity leads to the autoimmune attack on the nervous system.

The most important steps are to cook all poultry thoroughly, avoid unpasteurized dairy, use separate cutting boards for raw meat, wash hands and surfaces frequently, and ensure drinking water is safe.

Symptoms of the initial infection, like Campylobacter food poisoning, typically include diarrhea, abdominal pain, and fever. GBS symptoms, such as muscle weakness and tingling, appear later, often weeks after the initial illness.

No, GBS is not contagious. It is a rare autoimmune disorder and cannot be spread from person to person.