Inadequate labeling of pork sausages prepared in Corsica causing a trichinellosis outbreak in France
- Others:
- Centre Hospitalier Universitaire de Nice (CHU Nice)
- U1065 Centre Méditerranéen de Médecine Moléculaire ; Université de Nice Sophia-Antipolis (UNSA)
- Institut de Veille Sanitaire (INVS)
- Agence Régionale de la Santé (ARS)
- AP-HP - Hôpital Cochin Broca Hôtel Dieu [Paris] ; Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)
- Biologie moléculaire et immunologie parasitaires et fongiques (BIPAR) ; École nationale vétérinaire - Alfort (ENVA)-Institut National de la Recherche Agronomique (INRA)-Laboratoire de santé animale, sites de Maisons-Alfort et de Dozulé ; Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)-Agence nationale de sécurité sanitaire de l'alimentation, de l'environnement et du travail (ANSES)-Université Paris-Est Créteil Val-de-Marne - Paris 12 (UPEC UP12)
Description
Three cases of human trichinellosis due to Trichinella britovi were reported in 2015 in the Southeast of France resulting from consumption of raw pork sausages (figatelli) prepared in Corsica. Fourteen other people ate figatelli from the same batch but were not infected due to the figatelli being well cooked. This is the first reported human trichinellosis outbreak due to consumption of Corsican sausages prepared from uncontrolled pork. Consumption of raw figatelli is a common tradition in Corsica. As a result, the health recommendation to cook the product well is not always applied. In the present case, the figatelli product label was not sufficiently visible to advise consumers of the risks associated with uncooked pork.
Abstract
International audience
Additional details
- URL
- https://hal.inrae.fr/hal-02633785
- URN
- urn:oai:HAL:hal-02633785v1
- Origin repository
- UNICA