Indeed, the health authorities have reported that two children under 3 years old, residing in the same region and presenting the same type of infection by a bacterium Escherichia coli (E. coli) O26, presented with hemolytic uremic syndrome (HUS). ).
Following the report from the National E. coli Reference Center and its associated laboratory (Pasteur Institute, Paris, and Microbiology Laboratory of the Robert Debré Hospital, Paris), it is the health authorities – Public Health France and the General Directorate of Food (DGAl) – who investigated to establish the origin of the contamination.
Which reblochons are concerned?
To find out if you have contaminated cheese or not, here is the main information:
- Denomination : REBLOCHON DE SAVOIE PDO
- Trademark : POCHAT and Son
- Lot : 185394214
- BBD: 24/12/2018
- Presentation : whole cheese of 450g packaged
- Health mark (stamp) : FR 74.116.050 EC
- Signs : all brands are concerned.
Denomination : REBLOCHON DE SAVOIE PDO
- Trademark : BEULET
- Lot : 185394230
- BBD: 10/12/2018
- Presentation : whole cheese of 450g packed
- Health mark (stamp): EN 74.116.050 EC
- Signs: all brands are concerned.
Signs that have distributed these products are required to inform their customers. In particular, posters will be affixed to the points of sale concerned.
The Société Fromagère d’Eteaux provides consumers with a telephone number: 0 805 805 950, from 8 a.m. to 7 p.m.
What should I do if I have contaminated Reblochon?
Obviously, if you have one of these cheeses at home, it is important not to eat them and bring them back to the point of sale.
Vigilance is required for those most at risk in the event of contamination: pregnant and breastfeeding women, young children, immunocompromised people and the elderly.
How do I know if I am infected?
If, after consuming one of the reblochons concerned, a person has symptoms such as diarrhea, abdominal pain or vomiting, it is best to consult a doctor as soon as possible. Do not hesitate to mention the possible link between the symptoms and the consumption of the contaminated cheese. If, 10 days after consuming it, there are no symptoms, no worries and no need to consult.
What are the risks of consuming food with E. coli?
Most often asymptomatic, an E.coli infection can result in more or less serious intestinal disorders: vomiting, abdominal pain, fever, diarrhea, etc. Transmitted via raw fruits and vegetables, raw or undercooked meats, cheeses and raw milk milk, the bacterium Escherichia coli is responsible for the death of more than 2 million people worldwide each year.
What is HUS?
Hemolytic-uremic syndrome or HUS is a rare disease with between 100 and 150 cases reported each year explains Public Health France. Serious disease, it begins with digestive symptoms, diarrhea with the possible presence of blood and sometimes vomiting. In 5 to 8% of cases, it evolves after a week towards a HUS which is characterized by signs of great fatigue, pallor, a reduction in the volume of urine, which becomes darker, and sometimes convulsions. According to Public Health France, “ in the international literature, the death rate varies between 3 and 5% (1% according to French surveillance data). This disease is most often caused by a bacterium belonging to the Escherichia coli family, some strains of which are more virulent and produce toxins called “shigatoxins”. “.
Here, it is an Escherichia coli type O26 bacterium which is at the origin of the infection.
Are there other cases?
For the moment, only these 2 cases have been confirmed. Reinforced surveillance of HUS following contamination by E.Coli o26 is currently provided by Santé Publique France, in conjunction with the National Reference Center for Escherichia coli.
No raw milk for the most fragile
Remember that the consumption of raw milk and preparations (butter, cheese, etc.) made from raw milk is formally not recommended for the most fragile people: pregnant and breastfeeding women, young children, immunocompromised people and the elderly.
Remember to check that the cheese is not made from raw milk and prefer cooked pressed cheeses (such as Emmental, Comté, etc.), spreadable processed cheeses and pasteurized milk cheeses.
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