Pribylova et al. report finding MaP bacteria in intestine (used for sausage casings), masseter (chewing muscle) and diaphragm of dairy cattle. They state that "due to the changing behaviour of consumers, both of these muscles have started to be widely used in cuisine" and suggest that "processing of cows with paratuberculosis in abattoirs without any precautions (restrictions) and the usage of meat for human consumption should be rethought."
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