Ingestion of undercooked food has been identified as a factor in the deadly Guillain-Barre outbreak in Guatemala.
The findings come from a case-control study published by the Ministry of Public Health and Social Assistance (MSPAS) and the Guatemalan Institute of Social Security (IGSS).
Guillain-Barre syndrome (GBS) is a rare disease in which the body's immune system damages nerves. The cause is not completely understood, but this syndrome often occurs after a viral or bacterial infection. Campylobacter jejuni infection, which causes gastroenteritis with symptoms of nausea, vomiting, and diarrhea, is one of the most common risk factors for GBS.
A total of 87 cases were reported in this outbreak, of which 5 people died. Forty percent of the cases were recorded in Cuyotenango and Samayac in the Suchitepequez region, and 80 percent were between 15 and 64 years old.
The first infection was detected in November 2023. The red alert has been downgraded to a yellow epidemiological alert as more than 40 days have passed since his last report. This means continuing precautions and monitoring of suspected cases.
The presence of Campylobacter was confirmed in some of the stool samples collected, suggesting bacterial infection through food.
Dr Oscar Cordon said the study consisted of clinical interviews and tests of patients and undiagnosed people.
“History of gastrointestinal disease, fever, and consumption of improperly prepared food were factors associated with the risk of developing Suchitepeques syndrome,” he said.
Mr. Cordon will continue to monitor the syndrome, maintain training for health workers on the diagnosis and appropriate management of GBS, promote good food management practices at the community level, and reduce the risk of acute diarrheal disease and Campylobacter. He added that it is important to strengthen epidemiological surveillance.
WHO involvement
Analysis of water and food samples in various municipalities led to the closure of eateries and increased protection measures for residents.
Evaluations are underway to further understand the role of bacteria in the risk of developing Guillain-Barre syndrome.
“Recommendations to residents include maintaining constant hand washing with soap and water, hygiene measures in food preparation, drinking boiled or chlorinated water, and avoiding mixing cooked and raw foods. Continue to take precautionary measures,” the official said.
The Pan American Health Organization (PAHO), the regional office of the World Health Organization (WHO), participated in a recent press conference led by MSPAS where information on GBS was shared.
Gerardo Alfaro, PAHO/WHO Representative in Guatemala, highlights several measures to strengthen the capacity for molecular diagnostics and genomic sequencing of Campylobacter, including a workshop with experts from the National Institute of Public Health of Peru did.
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