Mad cow...?

In the UK, how likely is it for a human to get the human variation of 'Mad Cow Disease'? I'm all paranoid about eating beef now:(

mad cow in a human, has different symptoms, but is a serious concern, and likewise, can kill a human too.

If you're phobic about eating beef (minimal danger), try eating fish or something else.

like one farmer talking to another:
1st farmer: "I had to put my cow down yesterday."

2nd farmer: "Was she mad?"

1st farmer: "Well I don't think she was too happy about it!"

Well, according to one research study, "As of December 2005, 183 definite or probable cases of vCJD had been reported worldwide". So the chances are very small.

Looking at surveillance figures in this country (see link), there have been under 100 suspected cases each year for the last few years, and around 160 confirmed mad-cow deaths in humans since records were first kept in 1990.

If you were one of those 183, maybe you'd have something different to say, but the risks are so low - especially now all food and blood products in this country undergo stringent checks.

Most deaths/cases have been people who ate beef in the 1980s when this disease was relatively unknown, and no one knew how it was transmitted. The chances of CJD entering the food chain these days is (or certainly should be) next to nothing.

I personally dont worry about eating beef!

Studies are ongoing as to the chances of "catching" vCJD (variant Creutzfeldt-Jakob disease), but is has been shown that if pubic-health meaures are followed, that risks are extremely low. The CDC gives a rough estimate, obtained from UK data, as 1 infection in every 10 billion servings of beef. As percentages go, there's a lot of other stuff that is a bigger risk.

Also know that vCJD is different that classic-CJD. Classic-CJD has been shown not to be related to "Mad Cow". The variant form is related to "Mad Cow", and is the one we need to watch in regards in being passed from cows to humans.

I believe that there are many precautions being put in place to help safe guard this from happening. Many methods of cleaning and storage of meat make this possible. It is when companies are including animals that cannot walk by themselves( an indicator of mad cow) into the rest of the meat, that leaves the possbility of it infecting the whole batch. Most of that stuff comes from meat that is GROUND. because the grinding . pushes the virus thruought the meat. Cooking to a temp of 165F , enusres that all viruses and bacteria are killed.