Food Safety Concerns with the Slaughter of Downed Cattle

Nonambulatory cattle may be at higher risk of harboring foodborne pathogens such as E. coli O157:H7, Salmonella, and, very rarely, the infectious agent that causes bovine spongiform encephalopathy, colloquially known as “mad cow disease.” The exclusion of nonambulatory cattle from slaughter for human consumption may strengthen the safety of the food supply and is a prudent measure already in place throughout the European Union