Actually, steak should still be safe. It is true that prions (the
mysterious little critters that seem to be the cause of BSE) are not
destroyed by cooking temperatures but I'm sceptical that a person could
get nvCJD (BSE in people) from a steak exposed to prion "infected"
matter. Prions, like e Coli, can't get "into" a steak. Ground meats
are something entirely different as the infected matter could be ground
into the final product.
Bottom line is: I'll be reasonably confident in North American beef in
general but might be sceptical of ground meats in other places. God, I
hate to think of visiting Europe and not sampling the local (beef)
sausages, though! [pork is generally OK, right?]
Kevin
> -----Original Message-----
> From: Michael Smith [mailto:[EMAIL PROTECTED]]
> Sent: Wednesday, April 04, 2001 12:22 PM
> To: CF-Community
> Subject: Re: Mad Cow (Was:RE: food and such)
>
>
> <RATING NC 17 ON>
>
> yes but unfortuneately at a modern slaughter house all this
> stuff is mixed up with the meet due to the messy way
> these places are run. Brains, spinal tissue, fluids get into
> the meat.... so folks don't want steaks from a mad
> cow...
>
> </RATING>
>
> Kevin Gilchrist wrote:
>
> > As far as I know the problem is with ingesting the infected
> brain, nerve or
> > bonemarrow tissue. This is generally only present in the
> offal that's
> > ground up for animal feed.
> >
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