BSE has always been enveloped in a veil of ominous mystery. We are told that Holsteins, Angus and other cattle become “mad cows” when they consume feed containing contaminated ganglia from “other” mad cows. How did the “other” infected cows (whose spinal cord tissue ended up in cattle feed) contact the disease? Obviously from feed containing ganglia from “still other” mad cows. So, what came first, mad cows or contaminated feed? Because of the irresolvable chicken and egg nature of this modern-day foreboding puzzle, most scientists believe there is some unknown factor, yet to be determined, which initiates the start of BSE. I suspect there is a place in heaven (and Stockholm) for whoever unravels the mad cow mystery.

For those seeking answers, nerve cell proteins – called prions – are currently at center stage. Every nerve cell in mammals – cattle and humans – has prions. However, when abnormally shaped prions from mad cows are consumed by other cattle, something occurs which transforms normal prions to the irregular form. Brain cells die resulting in grey-matter pockets and giving the brain a sponge-like look (hence, spongiform). Ultimately, death is the inevitable consequence.

Some elderly humans develop a similar disease called Creutzfeldt-Jakob Disease (CJD). Upon atopsy – and just like cows – the brain contains holes (where healthy cells once resided), and the remaining cells are characteristically inundated with abnormal prions. CJD, however, has never been associated with eating contaminated food, but NVCJD (New Variant Creutzfeldt-Jakob Disease) has. As we learned from the tragic British outbreak in the 90’s, people of all ages die when they eat contaminated meat. To date, England has destroyed over 1800 infected cows and witnessed the death of 139 victims. And, just like the elderly who die of CJD, younger NVCJD deaths show similar brain destruction patterns which – again - is somehow associated with elevated concentrations of disfigured prions.

Unlike food proteins, abnormal prions are invulnerable to environmental stresses. Heat won’t destroy them, neither will alternate freezing and thawing. And, unfortunately, ingestion of these molecular terminators always results in death of the consumer – whether Holstein or human.

The USDA in its sometimes conflicting roles (beef industry promotion, public protection) initiated new regulations (December 31, 2003) which may reduce the probability of NVCJD occurring or spreading:

• Livestock producers must conform to the USDA’s new animal identification program which will allow authorities and the industry to locate any animal, any time, from birth to slaughter. (Surprisingly, and until now, the U.S. lagged behind other countries, like Canada and Great Britain, in requiring livestock identification).

• Meat containing spinal cord matter or dorsal root ganglia cannot be sold for human consumption. (On paper, this is a great idea. However, enforcement is largely dependent on infrequent government testing.)

Bottom Line: Should we eat beef? Obviously, the risk of contacting NVCJD is extremely low (thus far, not one reported case in the U.S.), but the stakes are high. In the opinion of the Center for Science in the Public Interest, there is virtually no risk in consuming “boneless” cuts of beef. (However, CSPI suggests there is a slightly elevated risk associated with bone-in beef). Questionable products, ones to avoid (at least temporarily or until we are otherwise convinced) include beef sausages and hot dogs, beef-based toppings and fillers (for pizza, tacos, etc.) and ground beef. Note: In surveys by the USDA and independent science-based organizations, neck bone and spinal cord tissues have been found in ground beef sold in U.S. supermarkets – avoid. Instead, have your butcher prepare ground beef from whole beef muscles.

Hepatitis A and Scallions
On October 6, 2003, the chefs at the popular restaurant in Monaca, Pennsylvania prepared their trademark fresh salsa unaware that one of the ingredients - imported scallions from Mexico - was viral contaminated. As a result, five hundred and fourty-three customers contacted hepatitis A – the largest outbreak in recent history. Three of the restaurant’s customers eventually died while many others endured a predictable 2 to 6 weeks of fever, fatigue, loss of appetite, abdominal discomfort, and jaundice. The restaurant reacted quickly and responsibly by removing all scallions from its nationwide chain.

Although regarded as an isolated incident, the Monaca outbreak is not unique. For example:

• One month earlier, diners at several eateries throughout Georgia, North Carolina, and Tennessee contacted hepatitis A – all linked to scallions exported by three Mexican agribusinesses. As a result, the U.S. Border Patrol established a blockade of produce grown by the three companies.
• Just prior to the holidays, employees at a New York pizzeria became ill with hepatits A. Although the restaurant has been closed until the investigation is complete, contaminated vegetables are currently said to be the prime suspects.
• In 1997, an outbreak of hepatitis A in a few Michigan schools was traced to tainted strawberries.
• In 2000, there were almost as many cases of food poisoning from produce as from beef, poultry, fish, and eggs combined.
• In recent tests of imported and domestic produce, 4% of the imported fruits and vegetables harbored harmful microflora while 1% of the domestic samples contained disease-producing germs.

Bottom Line: We can never be 100% certain that produce purchased at our favorite supermarket is free of harmful viruses and microorganisms. Wash all fruits and vegetables. Scrub, if possible. Washing in room temperature water for just a few seconds nearly always eliminates the risk of disease. Also, if a tablespoon of vinegar or lemon juice is added to the sink of wash water, most of the residual pesticides will be removed as well.

One other thought: Since the hepatitis A virus flourishes in the human intestinal tract, it is particularly important to wash your hands after using the bathroom.

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