From: Randall Parker 

Gregg Nemesure wrote:

> I have not been able to determine if the infectious agent even survives
> cooking. It is supposedly found only in brain or spinal cord, so how
> would a person eating normal cuts of beef be affected?

What I recall from reading about this in more detail a few years ago is that some
slaughter houses either kill animals with a high velocity bolt thru the brain or they
kill them in another way that can cause some brain matter to somehow spray on or
travel via the bloodstream to other areas right at the time of death. The
basic argument I was reading at the time (and I have no idea whether regs
have been changed
since then) was that different methods of slaughtering would reduce the risk that
brain matter would make it into the rest of the carcass.

> Maybe it is better to get meat from a kosher butcher to make sure there
> is no mixing with "traif" like that. Or maybe spinal cord is
not traif.
> Mmmm, spinal cord.

Wouldn't even necessarily have to be kosher - just killed in a knowable low risk way.
Some of the mail order range fed beef providers might be willing to tell you how they
kill their cows.

> I also would like to know if it can be present in milk.

I don't think so. But it is one of those things where how can you detect a single
protein in a test if the concentration is incredibly low?

>
> Gregg

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