Fondue and raclette: How to avoid food poisoning when preparing these dishes

Campylobacter infections are not uncommon in Germany: around 40,000 to 50,000 cases (campylobacteriosis) are reported to the Robert Koch-Institute (RKI) every year – the number of unreported cases is significantly higher. This species of food infection is therefore more common than the much better known salmonella infection, which is often also due to poor hygiene when handling contaminated animal food products. A few years ago, researchers at the RKI were able to demonstrate a link between Campylobacter infections after Christmas and New Year's Eve and eating meat fondue or raclette during the holidays, especially when chicken meat was served.

The most important rule when handling raw meat is to prevent the spread of bacteria – known as cross contamination. Pathogens can be transferred directly from one food to another if they come into contact without being packaged. However, indirect transmission via hands, equipment, work surfaces, knives or other kitchen utensils is also possible. For example, bacteria from uncooked fondue meat can be transferred to cooked meat or prepared salad if the same cutlery and plates are used during preparation.

In the case of Campylobacter, even very small amounts of bacteria are enough to cause intestinal infection in humans. This typically involves stomach ache and diarrhoea, with rare complications including nerve disorders (Guillain-Barré syndrome) and joint inflammation. It is not possible to tell whether food is contaminated with the bacteria by its smell or appearance, as the bacteria do not cause the food to spoil. Campylobacter bacteria are found worldwide in domestic and livestock and in the environment. They often contaminate food during milking or slaughter. The detection of Campylobacter is particularly common in raw poultry meat. However, other raw or insufficiently heated food from animals may also contain the pathogen, e.g. chicken eggs, raw milk and raw meat products such as minced meat.

Further information on foodborne infections

FAQ Campylobacter: The diarrhoea pathogen is often found on poultry meat
https://www.bfr.bund.de/en/service/frequently-asked-questions/topic/campylobacter-the-diarrhoea-pathogen-is-often-found-on-poultry-meat/

Topic page Campylobacter
https://www.bfr.bund.de/en/food-safety/assessment-of-microbial-risks-in-foods/bacteria/campylobacter/

Video Don’t touch raw chicken
https://www.bfr.bund.de/en/press-office/media-library/video/dont-touch-raw-chicken/

About the BfR

The German Federal Institute for Risk Assessment (BfR) is a scientifically independent institution within the portfolio of the German Federal Ministry of Agriculture, Food and Regional Identity (BMLEH). It protects people's health preventively in the fields of public health and veterinary public health. The BfR provides advice to the Federal Government as well as the Federal States (‘Laender’) on questions related to food, feed, chemical and product safety. The BfR conducts its own research on topics closely related to its assessment tasks.