Last Wednesday, the 22nd, the Agricultural Defense Agency of the State of Pará (Adepará) confirmed a case of mad cow in the interior of the state. The municipality has not yet been specified, however, what is known is that the case occurred in a small town in southeastern Pará, on a property with 160 head of cattle.
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After identifying the case, the property was isolated
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“Mad cow” is the popular name given to the disease Bovine Spongiform Encephalopathy (BSE). It is a neurodegenerative disease that affects the central nervous system of cattle, causing lesions in the brain and leading to symptoms such as tremors, motor incoordination and changes in behavior.
Regarding the case registered in Pará, according to Adepará, the property has already been isolated, inspected and preventively interdicted.
Samples were sent to a laboratory in Canada to verify if the occurrence is a classic case, in that there is transmission from one animal to another, or atypical, in which the disease develops spontaneously in the nature.
The agency also informed that it is in permanent contact with the Ministry of Agriculture and Livestock and that it deals with the issue with transparency and responsibility.
understand the disease
BSE is caused by an infectious agent called a prion, which is capable of altering the normal shape of proteins and forming toxic aggregates that cause tissue damage. cerebral. The concern is mainly with the possibility of transmission of the disease to humans who consume contaminated beef.
However, death on pasture increases the chances that the alleged case of mad cow originated from “atypical” form, spontaneously in the wild, rather than being transmitted by ingestion of animal feed contaminated.
This ends up reducing the chances of imposition of trade barriers.
The last cases of mad cow registered in Brazil occurred in 2021, in Minas Gerais and Mato Grosso. To date, Brazil has not recorded cases of mad cow disease caused by eating contaminated meat and pieces of bone.
Currently, the incidence of BSE is considered very low, but it is still a concern for the food industry and public health in general.
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