North Cyprus health minister reassures public on beef safety amid mad cow concerns

Following the confirmation of a mad cow disease (BSE) case in South Cyprus, Turkish Cypriot Health Minister Hakan Dinçyürek has assured the public that there is no cause for alarm in the north, stressing that locally produced and inspected meat is safe for consumption.

Speaking on Kıbrıs Postası TV’s Sabah Postası program, Dinçyürek underlined that no cases of BSE have been detected in the Turkish Republic of Northern Cyprus (TRNC). “There is no such disease in our animals. The Veterinary Department has confirmed this,” he said.

Dinçyürek reminded the public that meat sold in the north comes from licensed and state-monitored butchers, adding: “My message is clear: meat from our local producers, slaughtered according to regulations and sold in our butchers, is completely safe. Citizens can consume it with peace of mind.”

However, he cautioned against cheaper, unregulated meat of unknown origin, including imports or products brought from the south, saying such sources may pose risks. “This disease does not spread easily, but once inside the body, it can remain dormant for years and, if activated, cause a fatal condition within 6–12 months,” he warned.

Farmers’ Union Raises Concerns

Echoing the minister’s remarks, Mehmet Çetereisi, a board member of the Livestock Producers’ Union, stressed that no BSE cases have ever been detected in local herds. “Our only concern is imported or smuggled meat, particularly from the south. Europe is currently struggling with mad cow disease, and it exists in the south as well. Our animals are clean,” he told Kıbrıs Postası. 

Çetereisi criticized authorities in the Republic of Cyprus for inaction, recalling similar risks during the foot-and-mouth outbreaks, and urged consumers to be cautious with imported meat.

Food Engineers Issue Consumer Guidelines

Meanwhile, the Chamber of Food Engineers issued a detailed advisory urging consumers to avoid unregulated meat and follow basic precautions:

-Purchase only from state-inspected butchers and markets.

-Always check labels, production, and expiry dates on packaged products.

-Buy minced meat and processed products only from registered businesses.

-Request that ground meat be prepared from a single cut of meat.

-Avoid products with organ mixtures (such as meatballs with offal).

-Never consume meat from animals slaughtered illegally or in the street.

-Avoid high-risk tissues such as brain, spinal cord, spleen, and intestines.

Shared Responsibility for Food Safety

Experts emphasize that food safety is a shared responsibility, noting that state inspections are vital but consumer vigilance is equally important. Smuggled or unverified meat products pose significant public health risks, they warned.