Mon 1st July 2013
Scientists comment on TB test-positive
cattle entering the food chain
A Story
emerged that suggested that meat in the food chain was positive for the
bacteria Mycobacterium bovis the
cause of Bovine TB). This story had the potential to cause some level of
distress to people and as such needed comment that added a sense of reality and
realism into a potentially scaremongering story. My colleague Prof Nigel Brown
(President of SGM) and I both commented to the media as follows:
Professor Nigel Brown,
President, Society for General Microbiology, said:
TB is usually
transmitted by direct contact with a living animal, or drinking TB-infected,
unpasteurised milk. Catching TB from meat is highly unlikely, particularly as
the primary infected organs, such as lungs and liver, are removed from the food
chain. Cooking the meat to at least 60 degrees C will kill the TB bacterium,
removing any chance of infection. I would be happy to eat meat from TB-infected
cattle, and people should not be unduly concerned.
One of the main reasons
for TB testing of cattle is to eliminate TB from dairy herds, as it is possible
to catch TB from infected, unpasteurised milk. Cows may be milked before their
TB infection is known, and I strongly recommend that people do not drink raw
milk.
My comments were
Professor Mark Fielder,
General Secretary, Society for Applied Microbiology, said:
We would not expect
infective material from animals to enter the food chain. There are processes in
place from farm to supermarket to ensure the safety of meat reaching our
plates, including examination of carcasses by a vet. So even if an animal with
TB was slaughtered for food, it is extremely unlikely to be prepared for
consumption by humans or other animals. If an animal with TB were to find its
way into the food chain, regular good practice for handling and cooking meat
ought to be sufficient to kill any bacteria still present.
The BBC put
a useful Q&A page on their webpage too
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