Irish scientists led by Colin Hill University College Cork found that some pathogens of intestinal infections, manifested in the form of acute poisoning, enter the body with meat and cheese, using substances in these products as a “cover”. Among these pathogens are bacteria of the genus Listeria, which cause listeriosis. These bacteria infect many internal organs of a person and pose the greatest danger to pregnant women and the elderly.

Over the past 10 years, the number of cases of listeriosis in Europe has almost doubled. Listeria has “learned” to overcome the difficulties it faces when it enters the human body. In particular, the main obstacle to pathogenic bacteria is the acidic environment in the stomach.

Scientists have figured out exactly how Listeria deceives the body’s protective barrier. They use substances that are part of some products. We are talking about neutralizing gastric juice glutamates. They are found in large quantities in meat and soft cheeses. It turns out that by eating infected cheese or meat, there are real chances of getting sick with listeriosis. The second option: a person eats a product with a low content of glutamate, but then drinks everything with tomato juice, which has a high concentration of glutamate. The result is similar. Facilitates the process of infection and long-term storage of products (an acidic environment is ideal for bacteria).