Symptoms to know in the face of the risk of listeriosis

While more than 40 cheeses are recalled everywhere in Francethe health authorities have identified 21 cases of listeriosis, including two deaths, which could present a “possible link” With the consumption of these chests with pasteurized milk from the Chavegrand cheese dairy according to a statement released on Tuesday August 12, 2025 by public health France and the Ministry of Agriculture.

And, if it is generally necessary to be vigilant in the face of the second cause of death of food origin, actu.fr makes you a list of things to know about this infection that France lists Between 350 and 400 cases annually.

It’s what ?

As a reminder, “ Listeriosis is a food infection caused by the Listeria Monocytogenes bacteria »writes ANSES, the National Agency for Food, Environmental and Work Health Safety.

Listeria Monocytogenes is a ubiquitous bacteria, present in the soil, very widely used in the environment. Cattle, sheep, pigs, goats and chickens naturally house this bacteria in their digestive tract. Their excrement can then contaminate the environment and animal feeding.

Problem, this bacteria can also be present in the agro-food transformation workshopswhere it can contaminate foods during handling, especially if cleaning is insufficient or the bacteria withs the product.

What are the symptoms?

Symptoms are most often gastroenteritis type digestive disorders, fever and aches. People who have consumed these cheeses and would present these symptoms are invited to consult their doctor by reporting this consumption.

Attention, The incubation period can go up to eight weeks, You must therefore be particularly vigilant over the long term.

Complications (meningitis, bacteremia, etc.) in populations at risk may require hospitalization in 20 to 30% of cases, or even lead to deaths.

In pregnant women, “contamination leads to risk of miscarriage, premature delivery or non-viable fetus”, specifies ANSES.

What foods are concerned?

And, «many types of food Can be contaminated “, depending on the ANSES, the target body particularly” cooked cold meats, soft cheeses (especially raw milk), with flowery and washed crust, with unclear pressed and short refining, and smoked fish “.

Here is the detail:

• cooked cold meats ready to consume
• Soft pasta cheeses with flowery crust (such as camembert, brie or crottin) with washed crust (such as the Munster, the Bishop Pont or the Livarot)
• Uncutled pressed pasta cheeses with short refining (such as the morbier, the reblochon, the Saint-Nectaire)
• Raw milk cheeses (with the exception of pressed cheeses cooked like Gruyère or County)
• grated grated cheeses
• raw or little cooked meat
• raw shells
• the poisson cr (sushi, sashimi, tarama)
• smoked fish
• The dissected crustaceans sold cooked.

Gestures to limit exposure to bacteria

And handles to givesome advice To try to limit consumer exposure to this bacteria as much as possible:

• Wash your hands thoroughly with soap, coming out of the toilet and before the preparation and taking of meals;
• Maintain the temperature of the refrigerator at 4 ° C, place food at risk in the coldest area;
• Respect the consumption limits (DLC) and conservation durations after opening indicated on the packaging of risk at risk, and if they are cutting products to consume them as quickly as possible;
• Keep the remains for less than three days, and in the case of foods to be consumed hot, reheat them to reach an internal temperature above + 70 ° C;
• Clean the surfaces that have been in contact with food, as well as utensils after use.

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