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INVESTIGATION. One year following the contaminated pizza affair, what lessons have been learned? Are controls more effective in France? Experts are worried.
By Erwan Seznec and Emilie Trevert
© DENIS CHARLET / AFP
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AT Caudry (Nord), the employees returned to the Buitoni factory following ten months of forced stoppage. The machines are humming once more but only production line number 2 is running. Line 1, intended for raw pasta, where the infamous Fraîch’Up pizza was produced – responsible for the contamination with E. coli bacteria of around sixty people and the death of two children – is still open. stop.
Refreshment and upgrading work – estimated at two million euros, according to our information – was carried out in this aging factory, the hygiene conditions of which had been denounced long before its closure by prefectural decree on April 1. .
An order, which followed two inspections, and which pointed to “serious anomalies in …
