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What's in a burger?

Article Abstract:

The central nervous system tissue (brain and spinal cord) of cows can be infected with the virus that causes bovine spongiform encephalopathy (brain disease). Because of this, it is important for people not to eat products that contain cow central nervous system tissue. In a recent study, beef sausages were examined for the presence of such tissue using immunohistochemical stains (stains that allow specific kinds of tissue to be identified). This article describes the examination of commercially prepared beef burgers for the presence of cow central nervous system tissue. Four types of burgers were studied and included two supermarket brands, one from a hospital canteen, and one prepared by a butcher. Three samples were taken from each burger, and each sample was evaluated twice by staining. All burgers were composed mainly of skeletal muscle with fat and fibrous (dense) tissue. In addition, the supermarket burgers contained portions of glands (most likely salivary glands that produce saliva in the mouth) and a little bit of cartilage. There was no evidence of central nervous system tissue. However, a few peripheral nerves were identified in pieces of fibrous tissue. One supermarket burger and the hospital canteen burger contained an unidentifiable (amorphous) substance. This was assumed to be some type of filler or binder substance. A routine screening or staining of food samples may provide a means for policing foods to insure compliance with the governmental regulations that ban the use of central nervous system tissue in foods. (Consumer Summary produced by Reliance Medical Information, Inc.)

Analysis, Food, Quality management, Foodborne diseases, Composition, Hamburgers

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U.S. study raises new worries on mad cow disease

Article Abstract:

Bovine spongiform encephalopathy (BSE) or mad cow disease may exist undetected for long periods in resistant animals and may be transmitted from these resistant animals to more susceptible species. These are the findings of a recent study conducted by Richard Race and Bruce Chesebro of the National Institute of Allergy and Infectious Diseases in Hamilton, MT. Race and Chesebro found that the tiny brain proteins causing the disease can survive undetected for long periods in various species previously thought to be resistant to BSE.

Communicable diseases in animals, Communicable animal diseases

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Patients demand to know the skinny on cooking beef

Article Abstract:

Persons who eat beef that is well-done or medium-well-done suffer an increased incidence of stomach cancer, according to a study by the National Cancer Inst. However, eating underdone meat may cause severe illness from infectious agents such as E. coli, salmonella or staphylococci. The US Food and Drug Administration recommends cooking meat to inner temperatures of 145 degrees to 155 degrees. Safe handling instructions are included.

Health aspects, Cooking, Cookery (Beef), Beef, Stomach cancer

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