Traditional butchery methods linked to vCJD clusterBMJ 2001; 322 doi: https://doi.org/10.1136/bmj.322.7289.753 (Published 31 March 2001) Cite this as: BMJ 2001;322:753
- Roger Dobson
A report into the largest cluster of cases of variant Creutzfeldt-Jakob disease (vCJD) in the United Kingdom has said that beef products bought from traditional family butchers might have been involved.
The report linked deaths from vCJD in the Leicestershire community of Queniborough to a series of factors in the supply chain of local meat, including meat preparation practices used by traditional butchers and slaughterers two decades ago, which might have allowed brain tissue infected with bovine spongiform encephalopathy (BSE) to come into contact with meat.
“We have found an association which provides a biologically plausible explanation suggesting that four out of the five people with vCJD may have been exposed to the BSE agent through the purchase and consumption of beef from a butcher's shop where the meat could be …
Log in using your username and password
Log in through your institution
Register for a free trial to thebmj.com to receive unlimited access to all content on thebmj.com for 14 days.
Sign up for a free trial