They discovered listeria in a mass consumption cheese from La Serenísima

Following the detection of Listeria monocytogenes in a dairy product at a factory in Buenos Aires, ANMAT recommends taking the necessary precautionary measures

12/13/2025 – 10:32 am

According to a research carried out in the ANMAT laboratories, one of the best-selling cheeses of La Serenísima, Cremón, Lot 2703, double cream, net weight 500 g, was recommended not to be consumed divided or frozen.

The measure was adopted from the genomic surveillance of Listeria monocytogenes carried out by the National Reference Laboratory of the National Administration of Laboratories and Health Institutes “Dr. Carlos G. Malbrán”, which identified a group of cases consisting of isolates Soft cheese samples sent by the SENASA laboratory as part of an official sampling.

The technical report dated December 9 indicates that Listeria monocytogenes was detected in the cheese product manufactured on March 7, 2025, expiry date November 9, 2025, by the company MASTELLONE HNOS SA, located at National Route 5, Km 444, Trenque Lauquen, Buenos Aires Province.

The company, under the supervision of SENASA, conducted the investigation and identification of the Source of contaminationthen proceed with the removal. He also recovered Cheese corresponding to lot 2703 of the national market, with its subsequent destruction, and carried out additional control measures.

Ban on cheese consumption

The product has exceeded its expiry date fitnesshowever in Protecting public healthThis Administration advises the public, particularly immunocompromised people and pregnant women, that there may be a possibility that a consumer may have preserved the product beyond the expiration date by freezing or storing it in a freezer, which would create a residual risk.

The Listeriosis is a disease caused by the Consumption of contaminated food with the bacterium Listeria monocytogenes, which is found in both water and soil and also grows at cool temperatures, but it is like that removed by heating during cooking.

The foods most commonly implicated in disease outbreaks are cold cuts and sausages made from meat and poultry, dairy products made from raw milk, raw vegetables, and raw and smoked fish.

The The symptoms of the disease are variable, From chills, fatigue, nausea, vomiting, fever, headache, diarrhea and stomach pain to a more severe form manifested by meningitis, septicemia and abortions in pregnant women.

The maximum incubation period for this bacterium is 70 days with an average of 3 weeks.