Bse in german meat? Very likely

British authorities have once again detected sugar marrow components in beef from german countries. How much bse will be expected of german burghers??

Those who believe that german butchers and german authorities have learned from the experience in the uk are being deceived. The insight comes from auben, from the uk food standards agency (fsa).

The state supervision in the united kingdom has become wise and follows the motto that money rules the world and bastards adorn even royal pedigrees. For this reason, it rigorously inspects all meat imports with a simple but effective strategy: the veterinarians search for traces of nerve tie, because cells of this kind have no place in steaks when they are properly slaughtered. The test method is based on the certainty that the prions, the bse pathogens, feel most at home in the brain and the central nervous system. Nevertheless: the result of the test of 28. October makes it obvious that german meat regularly violates the regulations. For the 16th time, the fsa reports, two shipments are rejected. This case involves the hindquarters of 325 cattle.

End state after bse disease

What at first appears to be a solo effort by the plagued english is in fact a genuine implementation of a europe-wide regulation. Thus, the unrecognizable series of improperly prepared meat is the much too late recognized violation of the european standard, which in turn proves that the meat control in germany is not up to the standard. Standard, however, means only the lowest common denominator, because the soothing designation of bse-free cattle has nothing to do with qualified laboratory tests. In reality, the "good faith"systematic investigations, because they are expensive, are carried out at best on a random basis or only in the case of urgent suspicion. Considering the consequences of a bse-infected animal, there are no more new cases without draconian penalties. The animal owner does everything to conceal the disease in his livestock. Some suspected animals are slaughtered as calves, others are given away to dog and cat food manufacturers, or, if they are no longer "exportable", secretly buried.

The bse-free cattle is a fiction without laboratory test or examination of the brain. The regular rejection of german meat in great britain does not mean that the cattle are demonstrably sick, but it says unequivocally: the way of slaughtering contradicts today’s legality. According to this, risk materials – such as nerve tie – must be separated out and must not contaminate the meat intended for consumption. The inferior european standard bypasses reliable bse detection in the hope that the cooked muscle of a bse animal is not a total risk. The still valid list of risk materials is already wastepaper. In mid-october, the fsa reports: the tonsils of sick cattle also show prions. Scientists are now feverishly examining other lymphatic ties, because the tonsils are among the immunoactive cell structures of the lymphoreticular system.

BSE IN GERmAN MEAT? Very likely

The certain proof is based on the examination of the brain

For the avoidance of doubt, the european minimal consensus is not shared elsewhere. In canada and the usa, people who have spent more than three months in europe since 1980 are no longer allowed to donate blood. The restriction is based on the fear that minced meat, the meat still bloody inside, or blood cells may contain previously undetectable prions. In addition, there is a second argument that has now also convinced fsanz, the food standards australia and new zealand authority, and was put into words by its head, peter liehne, a few days ago:

Due to our conservative and cautious approach, we banned the import of cattle and cattle products from europe as early as 2001. Since then, we have conducted extensive analysis to assess the health risk to our burgers. Now we are in a position to make further refinements. According to our findings, tallow and gelatine are just as risky.

Fsanz therefore demands from 20.December 2002 that for the remaining importable cattle products the proof of the bse-free cattle population, animal by animal, is kept. This means in practice, as in north america, the far-reaching ban on imports of cattle products.

The europeans, on the other hand, rely on a trugeric security. Tallow and gelatine are not only technically utilized substances, but also find their way into the food chain: as additives for the "quick soup", the power rest from the bag or other (partial) finished products (u.A. Jellies prepared without heating) – making some meatless pies potentially no less risky than a filet stucco.

The time bomb is homemade and now pan-european. Many burgers, although they eat meat regularly, urge that the slaughterhouse be banned from the city. The philosophy "what i don’t eat, doesn’t make me fat" has given rise to slaughterhouses in the open countryside. The slaughter factories work with constantly refined techniques. "Factories", because it is difficult to check where the animals come from and how healthy they are when they arrive at the factory. "Refined" because every gram of tie, including the carcasses, is somehow monetized. Nothing is burned anymore. Mechanically recovered meat (mrm), according to the uk food standards agency (fsa) in a study of its historical development, was a key enabler of bse "was an important precursor to bse". Prior to 1995, more than 5,000 metric tons of meat were mechanically recovered.000 tons of meat was mechanically recovered. It had to be fast and cheap, and so 40% each went to hamburger manufacturers and to rough catering companies that mainly serve schools and hospitals.

Sudfleisch italy explains to burgers how good meat is made

The slaughterhouses remain a world apart: dominant large-scale enterprises because they are the hubs for the end products and at the same time the price-determining buyers for the livestock farmers. Those who are familiar with the local conditions in europe can make additional profit by the right way of animal transports. That’s why today it’s all about multinationals wanting to secure their market leadership. Sudfleisch holding made legal headlines a year ago after the federal court of justice denied its merger with another top dog, moksel ag, thus confirming the decision of the antitrust authority. Sudfleisch, as the illustrative panel shows, is also active in italy, supplying local butchers and retailers in addition to the coarse chains. Ingolstadt appreciated the investment of 2.9 mill. Dm, because it not only secured jobs, but also made it possible to convert the city’s slaughterhouse. The sponsor for the local butcher arrives, as the central organ makes it clear.

The master butcher reports.A.:

The slaughterhouse and cutting plant for the upper bavarian catchment area is the waldkraiburg meat center of sudfleisch gmbh, which, with its maturing capacities and the possibility of rapid delivery over short distances, is intended to ensure optimum freshness for pork and punctual maturing for beef.

The fear that market dominance leads astray is now becoming a certainty. For outsiders, it is difficult to comprehend the background determined by the fsa: part of the beef parts objected to in the uk, unloaded at adm in eastbourne (uk) in october 2002, are traced back to cattle slaughtered almost two years earlier, namely in january 2001, by sudfleisch in waldkraiburg and then – far away – stored in a cold store in holland. Meat should hang off, yes but: lasts the "point ripening" so long? Everybody can speculate now, whether the youngest consignment was unsold store gobbler, or falsified papers. If the meat was really prepared by sudfleisch in bavaria, then there is no question: sudfleisch does not meet the european standard. The veterinarians working in waldkraiburg seem to have missed this fact, unless there is something worse behind it.

Bse in german meat? Very likely

Best to keep your hands off it

The report of the fsa is not only an embarrassment for the meat from supposedly german lands, but should also shake up the responsible state organs of the frg and set criminal investigations in motion. The unacceptable slaughtering methods are a permanent threat to the population, because nobody knows how many other components are additionally contaminated after the automatic cutting of a bse-sick animal. The spread of bse is not a trivial offense, even if it only becomes effective after several election periods.

What now: eat no more beef in europe, renounce gelatine-containing finished products, home slaughtering, become a vegetarian? Despite all the uncertainty, only one thing is certain, according to the fsa:

It is not known how an effective infectious dose is produced, and it is also unclear what mechanisms determine human susceptibility to the disease.

What if the pathogens came in the form of smallpox?? The quarantine of meat producers and meat factories until they can prove for sure that their products are really not infectious!