Raw milk, fresh meat, cold cuts, shellfish: why are they so sensitive?

DECRYPTION – Animals are natural reservoirs of pathogens, with which they often coexist in symbiosis, particularly in the digestive system.

Smoked salmon, raw milk cheese, beef tartare… They are delicious but the delicacy of their flavors is matched only by their vulnerability to certain bacteria that are potentially dangerous for humans. Food products of animal origin, a fortiori when they are not cooked, are the most incriminated in epidemics of food poisoning by salmonella, listeria, E.coli enterohaemorrhagic (EHEC) or Campylobacter. A risk that has fallen over time in France but cannot be completely eliminated, we explain to ANSES.

Everything starts from the fact that animals are natural reservoirs of these pathogens, with which they often coexist on good terms (without being sick). Salmonella can be present in the digestive tract of cattle, pigs and poultry; EHECs, involved in the deaths of two children who ate a Buitoni pizza, are mainly hosted by domestic ruminants (cattle in particular); listeria is found in…

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