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Red Cent

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On 10/11/2018 at 4:42 PM, Pat Riot, SASS #13748 said:

Red Cent, you need a billboard, man. :lol:



    Actually, he was filing those awards and ran out of room in his file cabinet and started listing them here on the WIRE! :P


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The link is a presentation about bovine tb found on the USDA website;  more than you ever wanted to know!  Scroll through and look a few maps and charts.  Looks like Michigan is a fairly isolated hotspot.


Wear rubber gloves when dressing out any game animal.  If something doesn’t look right contact your local game warden.




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On 10/11/2018 at 12:36 PM, Cold Lake Kid, SASS # 51474 said:

Not sure I would want to eat something that looked like that, but would thorough cooking kill the TB bacillus making it safe to eat? 


If you could guarantee that all the meat ... all the way to the bone, had reached a temperature of 165* for at least 15 minutes  You could eat it, with the knowledge that if you missed something, you and anyone you served it to may be in for a lifetime on medications.   TB doesn't just infect the lungs.  It can set up the G.I. Tract, in lymph nodes or anywhere else in your body that is a nice warm, moist place... (do you have a tiny cut somewhere?)  

But the problem is, to cook it, you have to first handle it raw.  Since the M. Bovis is also airborne, you would have to be absolutely sure that nothing got into your eyes, nose or mouth.

You'd have to have be wearing a TB mask (not a normal surgical mask.)  Wear goggles that seal around your eyes, and have a body covering that you could dispose of while 

handling the raw meat.  Don't forget shoe coverings, and something to cover your head, hair and ears.   Then, be careful while taking all that stuff off afterwards... wrong moves such as touching yourself somewhere with the gloved hands, could contaminate yourself anyway.   Think cooking in a hazmat suit with a filtered air supply.


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