I also believe that it's the right thing to do, to maintain strong consumer confidence in our food systems. And I believe that the consumer should have strong confidence in our food systems. Ann Veneman confidenceconsumerfood Change image and share on social
But the fact of the matter is that all scientific evidence would show, based upon what we know about this disease, that muscle cuts - that is, the meat of the animal itself - should not cause any risk to human health. Ann Veneman animalbasecut share on social
We've had risk assessments performed by Harvard University, which said that even if we did have a small number of cases in this country that the likelihood of it spreading or getting into any kind of human health problem is very, very small. Ann Veneman assessmentcasecountry share on social
I'm confident that we have measures in place. And the additional measures that we announced yesterday will be even more protective of our food supply in this country. Ann Veneman additionalannounceconfident Change image and share on social
It's been studied to the point where we know that the impact on humans would be from consuming the most infected parts of the cow; that is, the brain and the spinal cord. Ann Veneman brainconsumecord Change image and share on social
We've all learned about this disease since it was first discovered several years ago in Europe. And so I think we've learned from the European experience. Ann Veneman agodiscoverdisease Change image and share on social
I think it's important that, as a matter of course, the brain and spinal column were removed from this cow, and that would be the material that would cause concern in terms of human health. And therefore we're confident in the safety of the food supply. Ann Veneman braincolumnconcern share on social
The demand for beef in Canada remains strong because I think people in America, in North America, know that we have a very strong food safety system and that our food is safe to eat. Ann Veneman americabeefcanada Change image and share on social
