21 cases of listeriosis, including two deaths, could be linked to the consumption of cheese with pasteurized milk from the Chavegrand cheese dairy. The products concerned were the subject of a recall after the identification of a possible contamination by the Listeria Monocytogenes bacteria. We explain what this bacteria is.
The health authorities have identified 21 cases of listeriosis, including two deathswhich could present a “lien possible” With the consumption of cheese with pasteurized milk of the Chavegrand cheese dairy having been the subject of a reminder, according to Public Health France and the Ministry of Agriculture.
What is Listeria Monocytogenes?
The Listeria Monocytogenes is an identified bacteria from the beginning of the 19th century. Its particularity? It develops at low temperaturewhich makes it particularly sly. She also appreciates humid, salty and uncommon environments: characteristics that are found in many cheeses.
Thus, even kept in the fridge, cheese can become a contamination vector. “Cheese is one of the favorite foods of the bacteria“, says Boris Hansel, endocrinologist-nutritionist at the Bichât hospital in Paris. And this, whether made from raw or pasteurized milk.
Pasteurization eliminates the bacteria
Pasteurization, which consists in heating the milk to kill germs, greatly reduces the risk of infection. “We have 100 times less risk of contaminating with pasteurized products than with raw milk products”specifies the specialist. But It does not guarantee absolute securitybecause once pasteurized milk, contamination can occur at other stages of the chain, from manufacturing to sale.
The right reflexes to have
- Regularly clean the refrigerator, including joints and wetlands where the bacteria can set up.
- Separate the vintage from the cooked, whether during preparation or storage.
- Carefully wash vegetables and raw vegetables, even those intended to be cooked.
- Do not consume the cheese crust if you are at risk.
- Avoid non -pasteurized products in the event of pregnancy, advanced age or weakened immunity.
“There may be contaminations from the production of milk until its preservation in the cheese maker or after people in the fridges”indicates the expert. A poorly cleaned surface, contaminated hands or insufficiently disinfected equipment may be enough. And once installed, the bacteria is tough. “”Even freezing does not kill it “he specifies.
What are the symptoms?
The majority of cases remain mildeven unnoticed. “It can range from a simple fever to a serious meningencephalitis”according to Boris Hansel. Fever, abdominal pain, diarrhea, headache … Symptoms can appear between 24 hours and 4 days after ingestion.
The bacteria can pass through the blood or the brain and cause severe infections. The most vulnerable people are pregnant women, the elderly or immunocompromised.
What to do if we are contaminated?
In case of contamination, it is obviously necessary to consult a doctor. However, the organization defends itself alone in benign forms. “If people have good immunity, it will be destroyed”declares the doctor. But in case of severe form, or in populations at risk, treatment is based on antibiotics such as amoxicillin.