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We eat all year round, during the aperitif, from summer barbecues to winter raclettes. Sausages, ham, pate, rillettes, dry sausage … But, beware, the number of salmonella contamination, found in cold cuts, mainly pork, exploded in ten years in the Hexagon, because of the progression of a new strain, called "monophasic typhimurium variant".
On October 30th, lots of dry sausages contaminated with this salmonella were removed from supermarket shelves. Withdrawals and recalls have already taken place in the spring, on sausages that had sickened a dozen young children in the south of France. Dry sausages were also concerned.
"Look at the graph, we see the curve that climbs", shows on his computer, Dr. François-Xavier Weill, director of the national reference center for salmonella, at the Institut Pasteur, at the origin of this discovery with his teams . It is here, in Paris, that the bacteria are identified, after badysis of the samples sent by the badysis laboratories. This is how the rise in food infections has been spotted.
"Something is happening"
"While it was detected that about fifty in 2007, we are at 2500 per year now," says François-Xavier Weill. As a result, this bacterium, which causes gastroenteritis and fever, which can reach sepsis in the most fragile, has risen to the third position of salmonella, which gives the most poisoning. "We sounded the alarm," he said, "we said we're paying attention, something is happening". For its part, the National Agency for Food Safety, Environment and Labor (ANSES), a food policeman, also notes an increase in the number of this salmonella in processed meats in recent years. .
How to explain such an increase which also affects Europe? The authorities have no explanation. "What makes it difficult to detect is that pigs, which have these bacteria in their digestive tract, are, for the most part, healthy carriers," explains Vincent Leclerc, epidemiological project manager at ANSES, the police officer. 'food. Unlike ducks, who die of bird flu, they have no symptoms. Not easy then to identify a home, in particular.
"These salmonellae can spread in farms, if the buildings are not cleaned well. At the time of slaughter, it is necessary, among other things, to ensure that the digestive tract of the animal is not in contact with the muscle and that the salmonellae are not conveyed by the insufficiently disinfected knives. In short, they can come from everywhere. Are these practices respected enough? "" The control services are there to make sure, says Vincent Leclerc. We try to make sure that the rules of hygiene are followed by the consumers. "
"There is no zero risk"
"Manufacturers must continue their work to limit the risks of the fork to the fork, explains Nathalie Jourdan-da Silva, doctor epidemiologist at Public Health France, agency that gave the alert in 2012 in one of its publications. But there is no risk zero, especially since this salmonella, identified in the swine industry, has since expanded to the beef sector. "
According to Didier Delzescaux, director of the porcine interprofession (Inaporc), hygiene measures have been reinforced in recent years. "About five years ago, several batches of dry sausage, containing salmonella, were identified and recalled," he explains. This gave rise to reflection within the federation and then to a charter, he explains. Today, we better control risk. "
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