Case of atypical BSE found in cow on Essex farm as Animal and Plant Health Agency plays down risk
A single case of atypical BSE has been found in a cow on a farm, officials have said.
The case of atypical bovine spongiform encephalopathy (BSE) was uncovered on a farm in Essex after the animal showed some symptoms.
The Animal and Plant Health Agency (APHA) said the cow was humanely culled but there was no risk to public health or food safety, and the animal was not destined to enter the food chain.
Atypical BSE is a naturally occurring and non-contagious brain disease that occurs spontaneously, but rarely, in cattle.
It is distinct from classical BSE, which was linked to contaminated animal feed, and was responsible for the UK's "mad cow disease" outbreak in the 1980s and 1990s that led to the culling of millions of cattle and caused fatal variant Creutzfeldt-Jakob disease (vCJD) in people.
Chief veterinary officer Christine Middlemiss said: "A single case of atypical BSE has been confirmed on a farm in Essex.
"The animal died on the farm and was tested as part of our strict routine controls and surveillance regime.
"Atypical BSE is distinct from classical BSE and is a spontaneously and sporadically occurring, non-contagious disease which is believed to occur at a very low level in all cattle populations.
"This is proof that our surveillance system for detecting and containing this type of disease is working."
Dr James Cooper, deputy director of food policy at the Food Standards Agency said: "There is no food safety risk.
"There are strict controls in place to protect consumers from the risk of BSE, including controls on animal feed, and removal of the parts of cattle most likely to carry BSE infectivity.
"Consumers can be reassured that these important protection measures remain in place."
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Scottish Sun
21 hours ago
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The Sun
a day ago
- The Sun
The common BBQ mistake putting you at risk of TAPEWORMS – and 4 other ‘dangerous' slip ups to avoid
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Check there's no pink meat, and look for clear juices when cutting into it to reduce your risk. 'A 'pro' way of checking if chicken is cooked is to use a meat thermometer, aiming for 75 degrees Celsius in the thickest part of the cut meat,' she adds. MISTAKE #2: HOT TOPIC WHILE it seems obvious, it's so easily done. How often have you enjoyed an afternoon grazing the fruits of your BBQ labours, picking at sausages, dips and salads to your heart's content? 6 We're all guilty, but in warm weather, you must avoid leaving food out in the sun, Lucia warns. 'This can speed up fermentation and bacterial overgrowth,' she says. 'This is especially true for sauces made with raw egg, which can carry salmonella.' Salmonella can cause diarrhoea, tummy pain and even fever. Lucia adds: 'Soft cheeses such as brie can carry listeria, which can spread rapidly if the cheese has been left in the sun and heat.' Most listeriosis infections come from eating chilled, ready-to-eat foods, such as pâté, pre-cut packed fruit and cold, cooked sliced meats and cured meats. The NHS says ready-to-eat foods should be consumed within four hours of taking them out of the fridge. Listeria usually only causes mild symptoms such as a high temperature, diarrhoea and nausea. However, anyone with a weakened immune system could experience far worse symptoms. They - and pregnant women - are told to avoid listeria-risk foods. THE FIVE RULES TO ALWAYS STAY SAFE THE Food Standards Agency's top five easy tips for staying safe when cooking on the barbie 1. COME CLEAN Wash your hands thoroughly before cooking and eating. Wash your utensils and serving dishes in between use, taking special care not to mix up dishes used for holding raw food with dishes for cooked food. 2. KEEP YOUR COOL Defrost your food in the fridge, NOT at room temperature, and ensure it is fully defrosted before cooking. When storing cooked food, cool it at room temperature before putting it in the fridge, but make sure you get it in the fridge within 2 hours. 3. FEEL THE HEAT Cook food at the right temperature and for the correct length of time to ensure that any harmful bacteria are killed. Turn meat regularly and move it around the barbecue to cook it evenly. 4. MARINADE MINDFULLY When applying a marinade to meat, be careful. Don't baste partially and cooked meat with a marinade that has been used on raw meat, as this can lead to cross-contamination. If you would like to apply the marinade again as a baste – boil it in a pan, and it will be safe to use. 5. CHECK IT'S DONE Always check that meat juices run clear and that no pink meat is visible when cutting through the thickest part. Remember, charred on the outside doesn't always mean cooked on the inside! A JUICY rare steak might be your go-to, but it's wise to be wary during BBQ season. Milena Mastroianni, a registered nutritional therapist, tells Sun on Sunday Health: 'There is always a low risk of raw food being contaminated with tapeworm larvae, especially beef as well as fish such as salmon and trout. 'If this gets into your body, it can cause problems such as diarrhoea and other gut-related issues, weight loss, hunger pains and even cravings for salty food.' Lucia says that medium-rare steak is less problematic, as long as the outside is well seared, 'as most bacteria live on the meat surface'. But if you are cooking minced meat products, like burgers, you must cook them all the way through. 'The surface bacteria like or listeria can get mixed all the way through when mincing the meat,' says Lucia. 'People with a weakened immune system, pregnant women, young children and the elderly should pay attention and avoid medium-rare beef steak and always go for fully cooked meat.' MISTAKE #4: TAKE A LEAF 6 IF you don't want guests heading home with a bout of food poisoning in their party bag, always make sure to wash your salad leaves. Melina says: 'Bagged salads can pose the risk of contamination from listeria, but also salmonella and due to the moist environment and the pre-cut leaves.' A study by the University of Leicester found that just a small amount of damaged leaves in a bagged salad can 'stimulate the presence of the food poisoning bug, salmonella'. 'It's always a good idea to wash salad leaves using a salad spinner, even if the bag says 'pre-washed',' says Melina. 'Discard leaves that are slimy or wilting and store the salad at the back of the fridge as it is the coldest part and will keep it fresher for longer.' MISTAKE #5: BURN BBQ, BURN BURNT food is part and parcel of a BBQ - who doesn't love a crispy sausage or charred bit of veg? 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Metro
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