بررسي ميزان بافت هاي مخاطره آميز در ارتباط با جنون گاوي در فرآورده هاي گوشتي حرارت ديده (سوسيس و كالباس معمولي ) از طريق روش اليزا در تهران

Survey on BSE risk material in heat treated meat products (sausage) with ELISA test in Tehran

Following the occurrence of Mad Cow or Bovine Spongiform Encephalopathy (BSE) in Britain and other European countries and then the appearance of new variety of Creutzfeldt-Jakob disease in man and clear demonstration of link with BSE warned the critical risk of BSE as a zoonosis. BSE agent affects brain and spinal cord , therefore meat and meat products may be contaminated in case of brain usage during processing of meat products or as an inadvertent contaminant of meat during stunning of livestock or the preparation of advanced meat recovery from vertebral column .This research has been conducted according to the same work in Gissen University-Germany for detection of risk material through Glial Fibrillary Acidic protein as cellular marker which exist in high concentration in central nervous system (CNS), in Tehran .One hundred eighty four samples were collected from 19 meat processing factories and were tested with two ELISA Kits. Light absorption rate of standards and samples were read, recorded and compared. Mean of Light absorption of samples in two stages of test were lower than the NO.2 standards and very close to standards NO. 1 which indicate that the CNS content is less than 0.2% and very close to zero. In conclusion all sausages produced in Tehran with regard to prion diseases have no problem.