Guatemalan health authorities have determined that the consumption of inadequately prepared food played a role in a recent outbreak of Guillain-Barré syndrome (GBS) that resulted in fatalities.
The Ministry of Public Health and Social Assistance (MSPAS) and the Guatemalan Institute of Social Security (IGSS) disclosed these findings based on case control studies.
GBS is a rare condition where the immune system attacks nerves, typically following a viral or bacterial infection. Infections such as Campylobacter jejuni, which causes gastroenteritis, are commonly linked to GBS.
During the outbreak, 87 cases were reported, with five fatalities. Notably, 40% of patients originated from Cuyotenango and Samayac in the Suchitepéquez region, and 80% were between 15 and 64 years old.
The first cases emerged in November 2023. With over 40 days passing since the last report, the red alert status has been downgraded to a yellow epidemiological alert, indicating ongoing prevention efforts and surveillance for potential cases.
Tests on stool samples revealed the presence of Campylobacter, indicating likely food transmission of the bacteria.
Dr. Óscar Cordón explained that the studies involved interviews and laboratory assessments of patients and non-diagnosed individuals. “Gastrointestinal illness history, fever, and consumption of inadequately prepared foods were identified as factors associated with GBS risk in Suchitepéquez,” he stated.
Cordón emphasized the need for continued surveillance of GBS, ongoing training for healthcare professionals in diagnosis and management, promotion of food safety practices at the community level, and strengthening surveillance of diarrheal diseases and Campylobacter.
The World Health Organization (WHO) is involved in ongoing analyses of water and food samples from various municipalities, leading to closures of food establishments and enhanced protective measures.
Residents are advised to maintain preventive measures such as regular handwashing, hygienic food preparation, consumption of boiled or chlorinated water, and avoidance of mixing raw and cooked foods.
Gerardo Alfaro, representative of the Pan American Health Organization (PAHO)/WHO in Guatemala, highlighted measures including workshops to enhance molecular diagnosis and genomic sequencing capabilities for Campylobacter, conducted by professionals from Peru’s National Institute of Public Health.
