We usually associate ticks with walks in the woods and the risk of contracting Lyme’s disease, caused by the bacterium Borrelia Burgdorferi, transmitted by puncture. Now the alarm is also moving to the table: these animals can in fact be indirectly responsible for the transmission of a rare virus but potentially serious also through milk and non -pasteurized cheeses.
To say it is the ANSES, the French food security agency, which invites to strengthen surveillance and better inform the population.
The ticks of ticks virus can be transmitted with food
Ticks encephalitis is a viral disease mainly transmitted by the bite of infected ticks of the genus IXODES. In recent years, however, in France and other European countries, cases of food transmission have been reported, an unexpected method that directly involves the consumption of raw milk and unplugated craft cheeses.
The bond? It is simple: a goat focuses from an infected mint can transmit the virus through milk, while not showing evident symptoms. During the first week of infection, the animal – goat, but also cow or sheep – eliminates the virus through milk. If this milk is not subjected to pasteurization (the thermal treatment that eliminates viruses and bacteria), it can become a vehicle for the transmission of the virus to the human being. The risk increases if the milk is consumed as it is or used for the production of fresh raw milk cheeses, that is, those that do not undergo thermal treatments.
In 2020, in the French Department of the IND, about 40 people were infected in this way, after consuming unplugneered local goat cheeses. It was the first time that a sticker food outbreak was reported in France.
A rare disease, but with potentially serious effects
Ticks encephalitis is not very widespread, but should not be underestimated. In France there are on average 20-30 cases per year. In most cases (80%), the infection does not give symptoms. But among the people who get sick, from 20 to 40% develop neurological symptoms similar to meningitis, with possible long -term postmates, such as cognitive difficulties and loss of autonomy.
The areas most at risk and cheeses to avoid
The virus is expanding its geographical area in France and Europe. It is no longer confined only to Alsace (historically affected region), but was also detected in new areas such as the Alvernia-Rodano-Alpi region. Here the combination of outdoor farms and high circulation of the virus represents a high risk factor.
The cheeses that can constitute a higher risk are those:
How can the transmission be prevented?
To avoid the food transmission of the virus, the ANSES recommends:
In parallel, it aims to improve virus surveillance, not only in humans, but also through the monitoring of sentinel animals (goats, cows, deer) and ticks collected in the area.
Some categories of people have an exposure to the virus decidedly higher than the average. According to Anses, breeders and forestry have 13 times more likely to be infected than the rest of the population.
Several Anxes workshops are studying the virus to better understand:
Only by improving knowledge of the virus will it be possible to prevent new outbreaks and effectively protect public health.
We now then add a further risk linked to the consumption of raw milk cheeses, as well as those already known and often discussed also in Italy, in particular for the health of children. Read also: I am a pediatrician and I explain the risks of the consumption of raw milk cheeses for children
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