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Bovine Tuberculosis Quick Facts:
- Bovine TB caused by the bacteria (Mycobacterium
bovis) is a respiratory disease of cattle. It is a
chronic, slowly progressive disease
that does not spread easily.
- Bovine Tuberculosis is
an animal health issue and not a food safety
concern.
- Because of regulations that protect consumers,
USDA meat inspectors
observe every animal and carcass for disease, and
if evidence is found of an infection, the meat is condemned
and not allowed into the food supply.
- Exposure to bovine
tuberculosis through the milk or meat supply is
extremely unlikely.
- The TB bacterium has not been
found in meat (muscle tissue). Safe
food preparation techniques say that all meats should
be cooked to an
internal temperature of 160 degrees F. for a minimum
of 15 seconds.
- At this point only one herd is affected.
The herd will be
depopulated. Further testing will reveal if any additional
herds are
infected and if this is found to be the case, they
will be tested and may
also be subject to depopulation.
- Minnesota's beef
and dairy industries represent a significant part
of our state's economy with over $2.5 billion in annual
sales.
To learn more about tuberculosis, information can found
at the following web
sites:
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