I do not know how true they are, but I have heard of: French beef being sold in markets with the spinal tissue and brain still attached - the food agency could look at that; carcasses not inspected in France by qualified vets, unlike in the UK; pigs still fed bone marrow - the food agency could look at those cases; lower standards of farm hygiene in France;
No sé si son ciertas, pero me han dicho que en los mercados franceses se vende carne unida aún a trozos de tejido medular y cerebral: el organismo correspondiente podría ocuparse de controlar las demasiado bajas normas de higiene agrícola en Francia; los supermercados franceses no exigen la presentación de los informes sobre pesticidas.