French boy left disabled after eating a steak haché: Former company bosses go on trial

Former frozen food company bosses go on trial in France this week over the shocking case of an 11-year-old boy who was left permanently disabled after eating a contaminated steak haché - a minced beef steak widely eaten in France, especially by children.

French boy left disabled after eating a steak haché: Former company bosses go on trial
Photo: AFP
The case dates back to 2011 when Nolan Moittie, then just two years-old, lost the use of 80 percent of his body after eating a steak haché.
Now eight years-old, Nolan is still unable to walk or talk.
His condition is all down to a particularly dangerous strain of the E.Coli bacteria — especially risky to children and potentially fatal — that was found in a batch of frozen steak hachés sold by now defunct French frozen food suppliers SEB under the name “Steak Country”.
The contaminated meat had been sold by discount German supermarket chain Lidl.
Another 17, mostly children, were also left very seriously ill after eating the meat.
At the time the two-year-old Nolan was originally misdiagnosed with minor constipation before being hospitalised when the pain became extreme. 
It was while he was in hospital he suffered a heart attack and fell into a coma and doctors discovered that toxins from the bacteria had already passed into his bloodstream. 
The impact the bacteria had on his body was irreversible.
“If it had been a car crash, or a rare illness I would understand, but not a simple steak haché,” his mother Priscilla told BFM TV.

Two ex-managers of SEB, which was based in the French department of Haute-Marne in the north east, go on trial on Tuesday in front of a criminal court in the northern French town of Douais. 

The ex-SEB boss, who is facing up to three years in jail if convicted, and the one time head of quality and hygiene at the company are charged with causing “involuntary injuries caused by a manifestly deliberate violation of safety obligations”, putting people “at risk” and “deceit”. 
But neither man is accepting responsibility and the defense is claiming that the illness from the minced beef was a result of consumers not storing and preparing them properly. 
“Money as they say, won't bring you happiness,  and it won't help my son get back to how he was before,” his mother Priscilla said.
Steak hachés are a staple dish in France, particularly among children. In 2009 some 250,000 tonnes were sold, half of which were sold as frozen products.

Member comments

Log in here to leave a comment.
Become a Member to leave a comment.
For members


Reader question: Exactly how many different types of cheese are there in France?

One thing everyone can agree on is that France has a lot of cheese - but exactly how many French fromages exist?

Reader question: Exactly how many different types of cheese are there in France?

Question: I often see a quote from Charles de Gaulle talking about ‘246 different types of cheese’, but other articles say there are 600 or even 1,000 different types of cheese and some people say there are just eight types – how many different cheeses are there in France?

A great question on a subject dear to French hearts – cheese.

But it’s one that doesn’t have a simple answer.

Charles de Gaulle did indeed famously say “How can anyone govern a country with 246 different types of cheese”, but even in 1962 when he uttered the exasperated phrase, it was probably an under-estimate.

READ ALSO 7 tips for buying cheese in France

The issue is how you define ‘different’ types of cheese, and unsurprisingly France has a complicated system for designating cheeses.

Let’s start with the eight – there are indeed eight cheese ‘families’ and all of France’s many cheeses can be categorised as one of;

  • Fresh cheese, such as cottage cheese or the soft white fromage blanc
  • Soft ripened cheese, such as Camembert or Brie
  • Soft ripened cheese with a washed rind, such as l’Epoisses or Pont l’Eveque
  • Unpasturised hard cheese such as Reblochon or saint Nectaire
  • Pasturised hard cheese such as Emmental or Comté
  • Blue cheese such as Roquefort 
  • Goat’s cheese
  • Melted or mixed cheese such as Cancaillot

But there are lots of different types of, for example, goat’s cheese.

And here’s where it gets complicated, for two reasons.

The first is that new varieties of cheese are constantly being invented by enterprising cheesemakers (including some which come about by accident, such as le confiné which was created in 2020).

The second is about labelling, geography and protected status.

France operates a system known as Appellation d’Origine Contrôlée (AOC or its European equivalent AOP) to designate food products that can only be made in a certain area.

As cheese is an artisan product, quite a lot of different cheese are covered by this – for example a blue sheep’s milk cheese is only Roquefort if it’s been aged in the caves in the village of Roquefort.

There are 63 listed AOC cheeses in France, but many more varieties that don’t have this protected status.

These include generic cheese types such as BabyBel and other cheeses that are foreign in origin but made in France (such as Emmental).

But sometimes there are both AOC and non-AOC versions of a single cheese – a good example of this is Camembert.

AOC Camembert must be made in Normandy by farmers who have to abide by strict rules covering location, milk type and even what their cows eat.

Factory-produced Camembert, however, doesn’t stick to these rules and therefore doesn’t have the AOC label. Is it therefore the same cheese? They’re both called Camembert but the artisan producers of Normandy will tell you – at some length if you let them – that their product is a totally different thing to the mass-produced offering.

There are also examples of local cheeses that are made to essentially the same recipe but have different names depending on where they are produced – sometimes even being on opposite sides of the same Alpine valley is enough to make it two nominally different cheeses.

All of which is to say that guessing is difficult!

Most estimates range from between 600 to 1,600, with cheese experts generally saying there are about 1,000 different varieties. 

So bonne dégustation!