Since Lyme gets into the tissue, organs and blood how long does it take to die off if the body is no longer alive? Ok here is what i am getting at. It has been reported that there is lyme in Cows.

At the store you are getting FRESH ground beef, right? Do you think it is possible for the bacteria to survive even after you cook it? I guess the same would go for chicken, huh.

I know this is probably a stupid question but i can't help but wonder. Can someone clearfy this for me so i can educate myself.

"Cattle
Many cattle do not display signs of Lyme disease; those that do may have lameness, painful or swollen joints, fever, laminitis, or weight loss.

A skin rash may be present on the udder of infected cows. Bb has been found to exist in urine and colostrum of infected cattle; therefore, the possibility of transmission between cows should be considered.

The Lyme bacterium has also been found in blood, milk, synovial fluid, and spontaneously aborted fetal tissue. Bb can survive in frozen milk, but is killed during pasteurization."

If you suspect "cow" exposure, be sure to also think of Brucella infection - that's the one that can cause among many others Parkinsons symptoms.

There were also some "horseflys" around at the time and it is known that they also carry the disease.

I will never ever visit my friend again in her paradise! She has macular degeneration and plenty of other ailments and her husband moves in and our of the hospitals - but they have no clue what's is causing their ill health. Or rather - they don't want to know.
So sad. It almost killed a long friendship

I still eat meat - but cooked thoroughly.

I always clean counters and utensils with a spray made with 3% hydrogen peroxide and a little vegetable soap. I have friends who even wear gloves when they handle raw meat.

I know the obvious reasons of Ecoli, Salmonella, etc. But what other reasons are there?