In the Aisne, several butchers had to close after possibly marketing contaminated meat. According to the Hauts-de-France regional health agency, 18 children suffered from one “severe intoxication“After having contracted a bacteria – the mysterious Escherichia coli. But should we give in to panic? Can we still buy raw meat without risk? Dr. Gérald Kierzek takes stock of real risks and essential prevention gestures in summer.
Escherichia coli, an omnipresent bacteria
Sunday evening, during a press briefing in Saint-Quentin (Aisne), the Minister of Health Yannick Neuder confirmed that the 18 children “have contracted a bacteria called an Escherichia coli “. A well -known bacteria from the scientific environment, since it is responsible, each year, for several hundred dead in France.
But theEscherichia coli is not always dangerous. Escherichia coli, known as E.coli, actually designates a whole family of bacteria, which are present in large numbers in the digestive system. Only certain varieties – Shigatoxins producers – can cause poisoning.
These toxins are essentially reflected in stomach aches and diarrhea in the three or four days depending on ingestion. But in some cases, these poisoning can cause complications, above all in young children and the elderly. One of the most feared is “Hemolytic and uremic syndrome“(Shu), which generally results in acute renal failure and serious blood problems, with a coma or death as possible.
Of the 18 children victims in the Aisne, a 12 -year -old daughter died on Monday and eight are still hospitalized, six of whom have a shu.
“”It is estimated that, for up to 10% of patients, E.Coli (producer) infection of shigatoxins can evolve in Shu, with a lethal rate of 3 to 5%“Indicates the World Health Organization (WHO).
The treatments are still uncertain. Two synthetic antibodies, the stuilizumab and ravulizumab, constitute promising tracks. The serious infection at E. coli is therefore particularly difficult to treat.
THE. coli multiplies in summer
The E.coli producer of shigatoxins is transmitted to humans mainly by contaminated foods, “CLow raw or badly cooked minced meat and raw milk“Confirms the WHO.
However, with the return of sunny days, this bacteria tends to proliferate in our plates.
“The danger area is between 4 and 60 ° C…. What makes E. coli a real threat in summer and currently in France”, confirms the medical director of True Medical.
Summer thus promotes the multiplication of this bacteria “Because high temperatures accelerate bacterial growth in poorly preserved foods. Barbecues, picnics and the rupture of the cold chain increase the risk of contamination”, still warns the doctor.
But non -pasteurized dairy products, fruits and vegetables – sprouted seeds, spinach, lettuce, raw cabbage, salads – are also at risk, indicates WHO.
In Aisne, the cause of contamination is not yet known with certainty, but it would be “probably a food infection on meat originally“Said Minister of Health Yannick Neuder on Sunday evening.”The analyzes are underway to effectively have the formal link“.
Note: If the temperature reaches 70 ° C, the bacteria is destroyed, which involves baking its food well to avoid it.
E. coli: How to protect yourself?
“Everyone can contract E. coli, but children, elderly and immunocompromised are the most vulnerable. In France, there are about 160 severe infections in Escherichia coli enterohemorragic each year, with a mortality of around 1%. If contamination occurs mainly by food, it can also be done with people/animals”, alerts the specialist.
If the authorities have ordered the provisional closure of the four butchers in question in the Saint-Quentin case, elsewhere, in France, the risk of buying a contaminated food remains very real.
To preserve it, only one good reflex to remember: prevention! The medical director of True Medical details the recommendations to follow to you now:
- Food hygiene : “Be sure to cook the minced meat well at heart, ideally at 70 ° C. Carefully wash the fruits and vegetables before consumption, avoid non -pasteurized dairy products, and scrupulously respect the cold chain. This does not tolerate any negligence. Your perishable purchases should not stay at room temperature more than two hours outside the refrigerator, and only an hour if the temperature exceeds 32 ° C. In the refrigerator, respect the different zones: between 0 and 4 ° C for raw meats and fish, and between 4 and 6 ° C for dairy products and cold meats. Finally, wrap each food separately in order to prevent any cross contamination “;
- For barbecues: “Take out the meat maximum 30 minutes before cooking, use separate utensils and boards for the vintage and cooked, check that the heart of the meat reaches 70 ° C minimum. Never heat a partially cooked meat”;
- Personal hygiene: “Wash your hands frequently, especially after being in contact with animals, having used toilets or before eating”;
- Vigilance: “”Avoid non -potable water consumption, monitor food reminders and consult quickly in case of bloody diarrhea, vomiting or fever “.
Among food infections, salmonellosis and listeriosis cause much more death. The first in particular is at the origin of several hundred dead each year in France.