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Chicken thighs: pathogens spoil the pleasure

Chicken thighs should taste moist, aromatic and tender so that the consumption is a pleasure and not a disappointment. In a recent test, 17 different products were tested and only five were able to convince.


Campylobacter, salmonella, pseudomonads and antibiotic-resistant germs were found


Various pathogens (e.g. Campylobacter) were detected, which cannot be identified sensory. Pathogens of the Campylobacter genus are gram-negative rods that can be transmitted by food. The most common sources of infections are insufficiently heated meat and unpasteurised milk. Common symptoms after eating contaminated food are diarrhoea, fever and abdominal pain. But this can be prevented by hygienic preparation of the meat, as well as sufficient heating.

Other pathogens that have been found are salmonella and pseudomonads.

Salmonella are motile, gram-negative rods that can be ingested by humans through foods such as eggs, egg products, ice cream and raw meat. Eating contaminated food can lead to salmonellosis. Symptoms of a salmonellosis are diarrhoea, abdominal pain, headache, vomiting and fever.

Pseudomonads are spoilage pathogens that are mainly found in foods with a high water content, such as meat, fish and cream. The most common reasons for the presence of pseudomonads in food are faults in hygiene or storage.

Antibiotic-resistant germs were also found in 10 out of 17 products. The most frequent bacteria detected were ESBL-forming bacteria, which are insensitive to ß-lactam antibiotics. This can make an illness more difficult to treat if the patient carries ESBL-forming bacteria.


bilacon supports you in the microbiological analysis of chicken thighs


bilacon supports you in the detection of pathogenic germs in your products in order to avoid recalls and to ensure pleasure. Our competent experts will be happy to advise you and develop quality management concepts for your needs.


Would you like to learn more about our services or do you have further questions? Our expert will be happy to help you.


Dr. Thomas Wilke

+49 172 524 09 80

Source: Stiftung Warentest


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