French prosecutors are investigating how horse meat was sold as beef, the country's consumer affairs minister said Thursday.
The announcement comes as UK inspectors said that horse carcasses contaminated with an equine painkiller harmful to humans may have entered the food chain in France.
A number of meat plants that handled the horse meat as it made its way through the food chain are facing questions about what they knew and whether fraud was involved.
Police and health officials have raided a slaughterhouse and meat company in the United Kingdom as part of an ongoing investigation into horse meat that was labeled as beef, authorities said Tuesday.
The West Yorkshire slaughterhouse is believed to have supplied horse carcasses to a firm called Farmbox Meats Ltd., which then sold the meat as beef for kebabs and burgers.
Chef Toshio Tanabe serves up a a $110 dirt dinner at his French-inspired, Tokyo-based restaurant Ne Quittez Pas. CNN's Alex Zolbert digs in and puts the mud where his mouth is.
High-stakes lawsuits, overlapping investigations and a bitter battle over blame are spreading across Europe in the wake of a scandal that has rocked the meat industry.
French-inspired, Tokyo-based restaurant Ne Quittez Pas has been serving a soil-themed menu, but chef Toshio Tanabe is hardly the first person to dish up dirt to his clientele. Watch the video for a brief history of dirt eating, from gargouillou to geophagy.
The discovery of horse DNA in hamburgers on sale at supermarkets in Ireland and Britain is testing the appetite of meat lovers there.
The Food Safety Authority of Ireland said Tuesday that 10 out of 27 hamburger products it analyzed in a study were found to contain horse DNA, and 23 of them tested positive for pig DNA.
The horse-tainted burgers, on sale at several different supermarket chains, came from two meat processing plants in Ireland and one in Britain, the Irish authority said.
I am no Anthony Bourdain or Andrew Zimmern. I’ve never eaten, yet alone enjoyed, Rocky Mountain oysters, and I know not the joys of feasting on fried scorpion skewered on a stick or mopane worms fresh from the ground. And for good reason – my stomach turns at the thought.
How then did I find myself willing to attend a dinner where all of the courses I’d be served featured animal blood? Your guess is as good as mine. And as I stood in front of my bathroom mirror day of practicing my "No really, I love it!" face, the butterflies in my stomach feel more like giant moths begging to get out.
As a researcher, after I volunteered for this task, I wanted some information to help ease my mind (and stomach). Primarily, I needed to know, is this normal? Is it normal to consume the blood of other animals? And if so, why did it seem so foreign to me?