Please, don’t inhale the pig brains

Ok. . . apparently a new neurological disorder has been linked to the inhalation of aerosolized pig brains. According to the Washington Post,

The 12 sufferers of the neurological illness — most are Hispanic immigrants — all work at or near the “head table” where the animals’ severed heads are processed.

One of the steps in that part of the operation involves removing the pigs’ brains with compressed air forced into the skull through the hole where the spinal cord enters. The brains are then packed and sent to markets in Korea and China as food.

My first thought on seeing the headline was “what kind of mad pigs do we have on our hands?” But this is not a porcine analog of BSE – it’s believed to be an autoimmune condition, induced by exposure to completely benign, healthy brains.

Investigators say there is no reason to suspect that either the brains or the pork cuts were contaminated. Their working hypothesis is that the harvesting technique — known as “blowing brains” on the floor — produces aerosols of brain matter. Once inhaled, the material prompts the immune system to produce antibodies that attack the pig brain compounds, but apparently also attack the body’s own nerve tissue because it is so similar.

If this theory is correct, the ailment — for the moment called “progressive inflammatory neuropathy” — resembles Guillain-Barre syndrome, an autoimmune condition that sometimes follows fairly benign infections, particularly those caused by an intestinal bacterium called Campylobacter. In the Minnesota cases, however, there appears to be no germ involved.

Now they’re looking for more cases in other slaughterhouses.

All of this begs the question of why anyone thought “blowing brains” at the “head table” was a good industrial practice in the first place. And aren’t these workers given masks with sufficient filtration capacity to keep them from inhaling the dead pig? Good grief!

I may abstain from bacon for some time to come. . .