the resale of spoiled meat in certain stores, a prohibited but widespread practice

In the butcher’s section of supermarkets, the expiry dates of food guarantee the freshness of the meat. Some brands, however, would be freed from the obligations. A butcher, who works in supermarkets, agreed to testify anonymously. He claims to have seen spoiled meat, pieces of browned pork, expired for several days, being ground and mixed with spices, before being put back on sale. The meat is transformed into sausage meat, and put back on the stalls.

Bacteria levels up to 1,000 times higher than European regulations

Putting expired meat back on the stalls is illegal, but according to the butcher it would be widespread. “I never saw, while I was there, a hygiene control from the departmental directorate for the protection of persons”, he said. However, he claims to have it “harass[ée] everyday”.

The France Télévisons teams went near Lille (Nord), to test several meats: pig’s feet, marinated flank steak, merguez. They follow a strict protocol, recommended by a certified laboratory. The analyzes are carried out in Paris, in an independent laboratory. Verdict: the hygiene criteria are not respected. The levels of certain bacteria are up to 1,000 times higher than European regulations. These families of bacteria can cause vomiting, diarrhea, or fever, says Anissa Akkouche, director of microbiology at the Bio-Goujard laboratory.