Two French residents died after consuming listeria‑tainted cheese, authorities report. 21 infections identified; contaminated cheese products recalled.
21 Infections in France, Two Fatalities
On Tuesday, August 12, French health authorities, in a joint statement with the Ministry of Agriculture, announced 21 cases of listeriosis caused by similar bacterial strains. Infections ranged from 34 to 95 years old. Two individuals died, one of whom had pre‑existing conditions. Listeria monocytogenes is the second most common cause of death from food poisoning in France, with dozens of fatalities each year, according to Le Parisien.
Possible Link to Cheese from Chavegrand
Authorities suspect that the infection resulted from the consumption of cheese. They identified a “potential link” to cheeses made from pasteurized milk at the Chavegrand factory in Creuse. Products from this brand have been widely withdrawn from stores in recent days. Le Parisien reports that over 40 batches, including camembert, goat cheese, gorgonzola, and brie, were affected. The brand is sold mainly in large French supermarket chains such as Leclerc, Auchan, and Carrefour. The producer stated that it had already conducted additional analyses and acknowledged that the recalled batches were produced on an older production line that had been out of operation for a year.
What is Listeriosis?
The Chief Sanitary Inspector explains that listeriosis is caused by the bacterium Listeria monocytogenes, widely present in the environment. Outbreaks are recorded worldwide. Infection occurs through direct contact with animal secretions or contaminated food. The gastrointestinal tract, damaged skin, mucous membranes, and placenta are common entry points. Pregnant women may develop flu‑like or urinary symptoms about three weeks after exposure, risking miscarriage or fetal death. In adults, symptoms are often mild or absent. In elderly or immunocompromised individuals, infection can lead to meningitis, encephalitis, and sepsis. Prevention relies on proper hygiene on farms, strict hygiene protocols in food preparation, and regular handwashing before meals, after animal contact, or after using the toilet. Treatment involves antibiotics. The disease poses the greatest risk to pregnant women, newborns, and immunocompromised persons.
