According to Science Daily, a recent study published in the April issue of Infection Control and Hospital Epidemiology found that a bacteria that causes E. Coli was found in over 80 percent of the raw chicken in hospitals. The antibiotic resistant bacteria called extended-spectrum beta-lactamase (ESBL) produces E. Coli. If prepared properly, ESBL will be removed from the chicken, but the high rate of ingress has raised concerns about the safety of hospital food, and this huge hole in the defense of bacteria entering hospitals.
The study, which was conducted by researchers from the University Hospital of Geneva in Switzerland, was run in conjunction with aid from the Food Control Authority of Geneva to test chicken that was delivered to the hospital kitchen. The study revealed that the chicken, which was being delivered to a hospital kitchen that prepares over 8,000 meals a day, had over 86% of the samples tainted with ESBL.
E. Coli is normally a part of normal intestinal bacteria, yet can cause occasionally serious infections, or urinary tract infections.The impact of the ESBL taint was tested within the lives and health of the hospital patients, workers, and food handlers. The study revealed that 6 of 93 food handlers were contaminated with ESBL.
The researchers hope to see better strategies within the hospital to reduce risk to the kitchen staff, and claims that the current procedures in place are in fact reducing that risk already. Currently, however, the researchers fear that these restrictions and safety measures are not in place in the home, and that people cooking with raw chicken in their kitchen should be careful.
