Following the identification of several cases of listeriosis in various regions of France, Santé publique France has provided an update on the situation and urges anyone experiencing symptoms to consult their primary care physician.
thematic dossier
Listeriosis is a foodborne infection caused by ingesting food contaminated with the bacterium Listeria monocytogenes. Although rare, it can be serious for those with weakened immune systems.
Santé publique France, in collaboration with the Directorate General for Food (DGAL) and the National Reference Center (CNR) for Listeria, conducted investigations that identified the source of contamination for 12 patients with listeriosis, with positive samples collected between October 13, 2025, and January 23, 2026. Of these cases, 7 were reported in January 2026. No new cases have been identified since February 11, 2026.
7 women and 5 men, aged 34 to 93 (median age: 81)
11 people are over 65 years old
2 deaths were reported
10 people had comorbidities (cancer, diabetes, chronic kidney disease, advanced age)
All cases required hospitalization for various clinical presentations: 8 cases of bacteremia, 3 cases of meningeal disease, and 1 case of maternal-neonatal disease
The identified cases reside in the following regions: Auvergne-Rhône-Alpes (9), Bourgogne-Franche-Comté (1), Normandy (1), and Nouvelle-Aquitaine (1)
Epidemiological investigations identified, in early February, that several patients had consumed pâté en croûte. Traceability investigations confirmed that these products came from the same company, Drôme Ardèche Tradition (26). As a precautionary measure, the sale of all products from this facility that may have been contaminated after cooking was suspended. A recall of the marketed products was launched on March 5, 2026.
Listeria analyses by the CNR confirmed that strains isolated from the company’s products shared the same characteristics as those isolated from the ill individuals.
People who have consumed products from Drôme Ardèche Tradition (26) and are experiencing a fever—whether on its own or accompanied by headaches and body aches—are advised to consult their doctor and report this consumption.
To reduce the risk of listeriosis, especially for those most at risk—the elderly, immunocompromised individuals, and pregnant women—it is essential to follow proper food safety practices.
The list of affected products is available on Rappel conso – meat category | the website for hazardous product alerts.
Listeriosis is an infection caused by the bacterium Listeria monocytogenes, which is often found in the environment and certain foods. It primarily affects the elderly, pregnant women, newborns, and people with compromised immune systems, particularly those with cancer, liver disease, transplant recipients, and dialysis patients. More rarely, people who appear to be healthy may be affected.
Between 1999 and 2020, the annual number of listeriosis cases ranged from 188 to 414, with annual incidence rates between 3.1 and 6.2 cases per million people. Since 2021, a steady increase has been observed: 619 cases reported in 2024 (an incidence of 9 cases per million inhabitants). This upward trend is also seen in many other European countries.
An aging population and the rise in age-related chronic diseases are the factors contributing to the occurrence of listeriosis.
Listeriosis has been a notifiable disease since 1998. Its surveillance is based on: Mandatory
reporting: Santé publique France collects clinical data on patients, and investigations into their dietary history are conducted by the ARS or their healthcare providers.
Microbiological surveillance: the National Reference Center for Listeria characterizes the bacterial strains isolated by clinical laboratories.
The time between consuming a contaminated product and the onset of listeriosis symptoms can range from 1 to 2 months (up to 2 months in pregnant women).
Once the clinical syndrome is recognized, several steps are necessary:
bacterial culture and isolation of a strain,
sending the strain to the CNR for genomic sequencing,
comparison of patients’ dietary histories to identify a common source.
