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Bovine Tuberculosis Producer Information Deer Hunter & Safe Game Handling Wildlife Management Food Safety for Consumers

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:

• Tuberculosis Testing for Cattle at the Minnesota State Fair (pdf)
• Minnesota's Bovine TB Tax Credit (pdf)
• Center for Disease Control Tubercolosis Info