Journal Article10.1353/BHM.2003.0147
"Unfit for Human Consumption": Tuberculosis and the Problem of Infected Meat in Late Victorian Britain
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TL;DR: By the 1890s, questions about tuberculous meat in Britain served to transform the issue of infected meat from an ill-defined to a concrete threat, as attention shifted to the problem of milk.
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Abstract: By the 1890s, questions about tuberculous meat in Britain served to
transform the issue of infected meat from an ill-defined to a concrete threat.
Veterinarians, building on European inoculation (or transmission) experiments,
played a prominent part in constructing the debate, with medical officers
of health following. With the emergence of bacteriology in the 1880s, a
consensus emerged about the dangers of tuberculous meat: Robert Koch’s
identification of the tubercle bacillus in 1882, and the connection he saw
between bovine tuberculosis and the disease in man, provided confirmation of
the disease’s danger to man. It was from this point that veterinary and public
health interests diverged. Whereas a general agreement had been reached, the
extent of the problem remained open to doubt. Confusion revolved around two
issues: the localization of infection, and the question of cooking. The latter was
thought to make tuberculous meat “safe,” as attention shifted to the problem
of milk; whereas the former frustrated efforts to combat the sale of meat
showing signs of infection.
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