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How ‘3,000 tonnes of tuberculosis infected beef’ ends up on plates in France each year

The French public were shocked to learn this week that each year 3,000 tonnes of meat from cows contaminated with tuberculosis ends up on supermarket shelves. The government insists there is nothing to worry about.

How '3,000 tonnes of tuberculosis infected beef' ends up on plates in France each year
Photo: AFP
Some 8,000 cows infected with tuberculosis are slaughtered each year in France.
 
Most of the meat from those cows, some 3,000 tonnes ends up on consumers' plates without them having any idea that they are eating part of an infected animal.
 
The revelations were published by France's Canard Enchainé newspaper.
 
And although they sound alarming there is nothing in fact illegal about the practice and the French government has been eager to play down fears.
 
Food standards authorities in France and indeed in the EU insist that as long as the specific infected parts of the animal are removed in the slaughtering process then the rest of the cow is safe to eat and there is no risk of infection being transferred to humans.
 
France's Direction Generale de l'alimentation stressed that “in the last 30 years in France no one has caught tuberculosis by eating beef.” 
 
In France when cows test positive for tuberculosis there is a strict procedure that follows.
 
The animal is sent to the abattoir. A vet will then examine the carcass and judge whether the meat is safe to eat. If tuberculosis lesions are found to be only in certain “localised” areas then those parts of the carcass are removed and the rest is sold for meat.
 
Only in the cases where tuberculosis is found to be “generalized” is there considered to be a risk of contamination and the cow cannot be sold for meat.
 
Nevertheless there is no zero-risk when it comes to the possibility of people being infected.
 
And while beef eaters might have no need to worry, the same cannot be said for those who work in farming.
 
The Canard Enchainé claims there are around 50 cases each year in France of humans being contaminated by tuberculosis from animals, notably cattle breeders, vets and people who drink unpasteurized milk.
 
There were similar alarm bells ringing in France when it emerged British beef infected with tuberculosis was being transported across the channel and sold in French supermarkets.
 
It emerged that many supermarkets and fast food chains like Burger King and McDonald's refused to buy the meat, Le Figaro reported.

FOOD & DRINK

Does Beaujolais Nouveau wine deserve its bad reputation?

Beaujolais Nouveau wine suffers from a number of negative stereotypes - but are these rumours more fiction than fact?

Does Beaujolais Nouveau wine deserve its bad reputation?

Each year – on the third Thursday of November – people across the world celebrate one thing, and it is not Thanksgiving. It is the release of the Beaujolais Nouveau, a French wine coming from the east of France, south of the wine growing region of Burgundy.

The release of the Beaujolais Nouveau vintage brings with it lots of celebration – four days of it in the Beaujolais region itself. The vintage is then shipped far and wide for people to consume, more often than not at a very affordable price of just a few euros. 

READ MORE: Beaujolais Nouveau: 13 things you need to know about France’s famous wine

Unfortunately, however, the light, red wine also has suffered from a negative reputation. Critics (or perhaps just those who have drunk too many glasses) say it gives you a hangover, tastes terrible (apparently similar to bananas to some), and above all that it is low-quality.

But to Rod Phillips, wine expert and author of “French Wine: A History”, Beaujolais Nouveau is “young, fruity, bright, cheerful.” 

Phillips went on to say that it is “not a wine to discuss or contemplate,” but “that doesn’t make it bad wine. It’s different from structured, more subtle and nuanced wines.”

For Caroline Conner, sommelier and head of Lyon Wine Tastings, Beaujolais Nouveau is “really fun” and highly encourages people to give the wine a chance, particularly from local producers. 

You can hear Caroline Conner discuss Beaujolais Nouveau in the new episode of the Talking France podcast. Download here or listen below.

Conner explained the stories of Beaujolais Nouveau wine causing hangovers has nothing to do with the way the wine is made, or even how quickly it is produced –  using grapes that were harvested just a few months before being bottled. 

“It’s not about the technique, it’s because most of it is mass produced. Any mass produced wine is probably going to give you a hangover,” the sommelier explained. 

Of course hangovers also depend on how much you drink – of any wine.

According to Rod Phillips, the stereotype that Beaujolais wine is of poor quality stretches back hundreds of years.

“The region had a setback in the Middle Ages and took a long time to recover,” explained Phillips.

In 1395, the Duke of Burgundy issued an edict – grapes from the Gamay vine were “injurious to the human creature” and wine that came from them had “terrible bitterness.” He is even thought to have said that the vine itself was an “evil and disloyal plant.”

According to Phillips, this decree was in the Duke’s interest: “He was protecting pinot noir, which was used for Burgundy’s already-famous wines.

More and more producers were growing Gamay because it had a higher yield, so made more and cheaper wine. They appealed to the Duke to ban Gamay and he obliged in terms that produced an enduring belief that Gamay was an inferior wine.”

This impacted Beaujolais wine because it is produced from that same “disloyal plant” – the Gamay grape. It was not until after the second World War that Beaujolais red wine grew in popularity outside of eastern France.

In the 1970s and 80s, the wine had a surge in popularity, with the start of the Beaujolais Nouveau phenomenon, and the mass production of the wine to be cheaply sent across the world. 

Conner described Beaujolais Nouveau as a “big party” at that time, with celebrations from London to Japan. While it has decreased in popularity in recent years, the third Thursday of November remains an important date in the French calendar.

What about the other Beaujolais wines?

Both wine experts also pointed to the fact that Beaujolais Nouveau is not the only wine to come out of the region. 

“There are a lots of different tiers of quality,” said Conner, adding that the Nouveau only accounts for about 20 percent of production. “The rest of Beaujolais wine is quite different.”

Phillips echoed these sentiments, noting an improvement in quality for other “Beaujolais Crus.”

“More recently people have discovered the 10 Beaujolais Crus (Morgon, Chénas, Brouilly, etc.) which are a real step up in quality,” he said. “There’s a sense in which Beaujolais Nouveau was a drag on the high quality wines of the region because it was associated with inexpensive, easy-drinking wines.”

And as for Beaujolais Nouveau itself, “it’s not all cheap and mass produced,” according to Conner.

If you really want to enjoy a good Beaujolais Nouveau, the sommelier recommends going “to a good caviste or a good restaurant” and drinking wine that was made by a “small producer.”

How much should you spend to get a really good bottle? Conner suggests 20 euros believing you’ll get far more value for money if you spend that amount on a Beaujolais rather than a Burgundy – which you pay a premium on because of its famous name

“You’ll find some excellent value,” she promised.

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