The article focuses on beef safety, in light of the discovery last May of an Alberta cow with bovine spongiform encephalopathy, otherwise known as mad cow disease. Premier Ralph Klein proposed a wager that he would pay any resident of Japan (the most BSE-phobic of nations) $10 billion to come to Alberta and eat nothing but beef for a year. If that person got deathly sick, Klein would pay up. There were no takers for what was, after all, a pretty safe bet. Variant Creutzfeldt-Jakob disease (vCJD) -- a mysterious brain illness linked to eating BSE-infected cattle parts that has killed 153 people worldwide since 1995 -- has an incubation period of at least a decade. But Klein's bravado goes to the heart of a very emotional debate: just how safe is beef in light of last May's mad cow and the discovery of a second one (also Alberta-born) in Washington state on Dec. 23? The short answer, say the experts, is yes. Tim Sly, an epidemiologist and director of the school of occupational and public health at Toronto's Ryerson University, points to the experience in Britain, where all but 10 of the known vCJD deaths occurred. Mad cow aside, there are plenty of concerns that the widespread practice of giving antibiotics to cattle may actually be promoting new strains of drug-resistant infections in animals and humans alike. But Doug Powell, scientific director of the Food Safety Network at Ontario's Guelph University, says such concerns pale beside the biggest enemy of all: food-borne illnesses that afflict up to one in four Canadians annually and are due to micro-organisms lurking in beef and poultry as well as fresh fruits and vegetables. Controlling these outbreaks, he says, largely comes down to improving sanitation practices at every stage along the food chain.