A Michigan State University research team is the first to show how a common bacterium found in improperly cooked chicken causes Guillain-Barre Syndrome, or GBS. The federally funded research, now published in the Journal of Autoimmunity, not only demonstrates how this food-borne bacterium, known as Campylobacter jejuni, triggers GBS, but offers new information for a cure. If chicken isn't cooked to the proper minimum internal temperature, bacteria can still exist.
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