• On May 4, 90 students and teachers at the school in Sauvagnon, near Pau, suffered digestive symptoms after their lunch in the canteen.
  • After an investigation by the health authorities, cottage cheese made from raw milk is most likely responsible for this collective poisoning.
  • The producer has been alerted to withdraw his products from sale and take the necessary steps to avoid further contamination.

On May 4, after lunch in the canteen, 90 students and teachers at Sauvagnon elementary school, near Pau, suffered digestive symptoms. The firefighters, the Samu and the Smur were mobilized to take care of them, while they were sick at the same time. "The symptoms all the more alarming as they affected a very large number of guests faded quickly and without sequelae or real seriousness," comments the prefecture of Pyrénées-Atlantiques.

The Departmental Directorate for the Protection of Populations (DDPP) of Pyrénées-Atlantiques and the Regional Health Agency (ARS) conducted investigations. "The epidemiological investigation on the study of the many cases / controls demonstrates with a very high probability that the food responsible is a cottage cheese made from raw milk, even if not all patients have consumed it," concludes the prefecture.

Withdrawal of products

It specifies that "no element relating to the operation or premises of the canteen, nor any bacteriological, toxic, chemical analysis on food or even on water could explain or determine with certainty an incriminated food responsible for this collective poisoning. " The producer of this product has been alerted to withdraw its other products from the market and control any new sources of contamination.

The ministries in charge of health and agriculture recall that raw milk cheeses present "a significant excess risk of bacterial infections in children, especially for children under five years old", recommendations that also apply to pregnant women and immunocompromised people.

Canteens may obtain raw milk from farmers holding the ad hoc authorisation. 'The operator of the collective restaurant is then responsible for the heat treatment applied to the milk which he offers for consumption, either as such or by integrating it into culinary preparations.' When brought to a boil, raw milk is much less likely to contain pathogenic microorganisms.

  • Health
  • Pau
  • Pyrénées-Atlantiques
  • New Aquitaine
  • Aquitaine
  • Food poisoning
  • Regional Health Agency
  • Bordeaux
  • Gironde