Meat as a vector of transmission of bovine tuberculosis to humans in Spain: a historical perspective.

Abstract

If we consult current treatises that address tuberculosis infection by Mycobacterium bovis, we find that they neglect meat or accord it very little importance as a vector of transmission of tuberculosis to humans. However, several decades ago, the books of Veterinary Inspection concerning food dedicated numerous pages to tuberculosis in meat and the seizure of consumptive animals. The criteria or attitudes concerning meat from tuberculosis-infected animals have fluctuated over time, from rigorous extremes that, on one hand, required the seizure and destruction of the food products obtained from infected animals from a strictly hygienic measure, to other more practical considerations applying economic arguments, and which accepted the conditional use of these products due to the universal shortage of animal proteins. Consequently, the use or non-use of meat from animals infected with tuberculosis became one of the questions that prompted the greatest concern amongst researches and technicians. It is for these reasons that this paper addresses the history of meat as a vehicle of zoonotic transmission, highlighting its importance and repercussions on health inspections of meat in abattoirs.