A young schoolgirl’s birthday celebration turned into a nightmare after consuming a ‘raw’ chicken kebab, which led to a severe case of food poisoning that landed her in the hospital. The incident occurred when 12-year-old Esme Dunn was enjoying a takeaway meal with her family, including her mum, Georgie Dunn, and two siblings. The family had ordered from a local kebab shop in Kent, and it was during this meal that Esme discovered a piece of chicken that appeared undercooked and raw in texture.
Georgie Dunn, the distressed mother, immediately raised concerns with the kebab shop upon discovering the questionable chicken. She described the chicken as looking as if it “hadn’t touched heat at all,” prompting her to contact the eatery and share photos of the tainted poultry. Despite the kebab shop owner’s visit to their home with a refund and replacement meal, the damage had been done. Esme began experiencing severe stomach pains three days later, which escalated into a high fever, leading her to be rushed to an urgent treatment centre and subsequently admitted to the hospital.
During her hospital stay, which coincided with her 12th birthday, Esme endured excruciating pain and discomfort, overshadowing what should have been a joyous occasion. Georgie expressed her anguish at witnessing her daughter’s suffering, noting how Esme appeared indifferent to her own birthday festivities due to the intense pain she was enduring from the food poisoning. Tests revealed the presence of campylobacter, a harmful bacteria often associated with undercooked poultry, further confirming the source of Esme’s illness.
As Georgie recounted the harrowing experience, she expressed her frustration and anger towards the kebab shop for the lack of regard for food safety standards. She highlighted the potential severity of Esme’s condition, noting that campylobacter can be fatal, particularly in young children. Georgie recounted the moment when Esme showed her the undercooked chicken, likening its appearance to a piece that had not been adequately cooked, raising concerns about the preparation practices at the eatery.
The repercussions of Esme’s food poisoning extended beyond physical pain, as she missed out on her birthday celebrations and had to spend several days in the hospital grappling with the effects of the bacterial infection. Georgie shared the emotional toll the ordeal took on her daughter, who longed for simple comforts like a birthday cake and time with friends at a trampoline park, activities that had to be postponed due to her illness. The family’s hopes for a celebratory occasion were dashed, replaced by a sombre mood as Esme focused on recuperating from the traumatic experience.
Georgie’s distress was palpable as she reflected on the impact of the food poisoning on her daughter’s health and well-being. She acknowledged the support from friends and well-wishers, who empathised with their ordeal and called for greater vigilance in food safety practices to prevent similar incidents. The ordeal served as a stark reminder of the importance of stringent food hygiene measures and raised awareness about the potential dangers posed by consuming undercooked or contaminated food items. Georgie’s call for accountability resonated with many, underscoring the need for establishments to prioritise food safety to safeguard consumers’ health and prevent such incidents from recurring.