Two possible deaths, but how can we die?

It is a reminder of massive products that has escaped anyone: 40 cheeses have been removed from the supermarket rays in France due to a suspected contamination to Listeria, a bacteria that can cause listeriosis. 21 cases of this serious disease have so far been identified by the health authorities, two deadly casespossibly linked to the consumption of contaminated cheeses.

Camemberts, log logs, Brie, Gorgonzola, Coulommiers … dozens of references of cheeses are affected by this massive recall, marketed everywhere in France in major brands like Carrefour, E. Leclerc, Intermarché, Les Stores U, Lidl, Grand Frais …

• Find here the list of all the cheeses recalled in France

Cases of contamination in Listeria and causing listeriosis which are far from isolated in France. Each year, health authorities observe deaths due to this disease. But how can we explain that we can die after eating cheese?

What is listeriosis?

Listeriosis is a Rare infection, but seriouscaused by the bacteria Listeria monocytogenes. According to the National Agency for Food, Environmental and Work Safety (ANSES), Listeria monocytogenes is “a ubiquitous bacteria, present in the soil, very widespread 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.

This bacteria is transmitted to the foods that consumers can buy. By consuming these raw or little food foods, they can then contract listeriosis. His incubation period can go up to eight weeks.

For most healthy people, contamination can go unnoticed, or translate into mild symptoms: headache, fever, aches, nausea, diarrhea. Symptoms that should still encourage consulting your doctor by reporting this consumption.

Why can we die of listeriosis?

And for others, the consequences can be much more serious.

“Complications (meningitis, bacteremia, etc.) in populations at risk may require a hospitalization in 20 to 30 % of cases, or even lead to deaths », Alerts the National Agency for Food, Environmental and Labor Health Safety (ANSES).

It is necessary to distinguish two types of clinical forms of listeriosis, as the Pasteur Institute recalls:

• An isolated digestive form: The one that manifests itself by abdominal pain, diarrhea and a possible influenza syndrome (fever, muscle pain and headache). This form means that the bacteria is only found in the digestive tract.
• Or the so -called invasive form: It is when the bacteria is elsewhere than in the digestive tract. This form is the most dangerous and murderous, because it can infect blood, organs or the central nervous system. It can then cause an SEpticemia and disrupt the functioning of the organs; Or even a meningecephalitis, the brain and meninges infection, with intense headaches, stiff neck, drowsiness, convulsions.

The health authorities identify Between 350 and 400 cases in France each yearwith a few dozens of deaths per year. Listeriosis is the Second cause of food mortality in France.

People more at risk than others

“Serious forms with neurological complications and maternal or fetal damage in pregnant women can also sometimes occur,” adds Public Health France.

Thus, in pregnant women, “contamination leads to risk of miscarriage, premature delivery or non-viable fetus”, specifies the ANSES. The latter have twenty times more risk of developing this infection than the rest of the population.

“Pregnant women and immunocompromised people and the elderly should be particularly attentive to these symptoms,” listed the health authorities.

What are the most likely products of Listeria contamination?

The products most at risk of contamination by the Listeria are:

• 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.

To avoid this kind of contaminations, the health authorities issue several recommendations, accessible here, such as “washing your hands carefully with soap by leaving 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 ”…

In case of questions, the producer of cheeses referred to in the recall has set up a green number for consumers: 0 800 00 91 80 (9 a.m. to 7 p.m., 7 days a week).

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