An essential tradition of Christmas meals, Chinese fondue brings together many Swiss households around its steaming broth every year. However, behind this convivial dish lies a public health issue. According to two German-speaking studies relayed by Sunday Morningthe consumption of Chinese fondue coincides with a peak in food infections, in particular gastroenteritis due to the Campylobacter bacteria.
In Switzerland, food infections peak during the holiday season. “Each year, up to 10,000 cases are recorded, of which 7,000 to 8,000 are linked to Campylobacter,” explains Tiziana Boebner Lombardo, spokesperson for the Federal Office of Food Safety and Veterinary Affairs (FSVO). Globally, this bacteria is the most common cause of bacterial gastroenteritis, according to the World Health Organization (WHO).
A meat under close surveillance: chicken
The main culprit is not so much the fondue itself but the star ingredient of these festive tables: chicken. “50 to 80% of sporadic cases of human Campylobacter infections come from poultry,” indicates a German-speaking researcher cited by the study. Contamination can occur when raw meat comes into contact with surfaces or foods already ready to be consumed.
To reduce the risks, simple precautions are enough: never mix raw meat and cooked foods on the same plate, and make sure to cook each piece thoroughly in the broth before consuming it.
In addition to food infections, Swiss kitchens also become the scene of domestic accidents in December. Handling blades, particularly when opening oysters, leads to a notable increase in injuries among men, Suva data also indicates.
