This article written by Dr. Reynold Bergen, BCRC Science Director, originally appeared in the April 2018 issue of Canadian Cattlemen magazine and is reprinted on the BCRC Blog with permission of the publisher.
Cattle won’t be the only creatures enjoying fresh pasture this spring; so will the Rocky Mountain wood tick and the American dog tick, which can transmit anaplasmosis and other bloodborne diseases. Anaplasmosis was removed from the Federally Reportable Disease list in 2014, so the government is no longer responsible for dealing with anaplasmosis outbreaks or compensating producers with affected herds. Understanding where these ticks are and what influences their population will help develop proactive strategies to avoid the spread of tickborne disease.
Ticks have a three-stage life cycle. Tick larvae emerge from the egg and feed once on blood from small mammals (mice, voles, squirrels, etc.). The engorged larvae then molt into nymphs that also feed once on small mammals. The engorged nymphs molt into adults that feed on larger animals, including dogs, sheep, deer, and cattle. If the adult ticks cannot find a host, they may overwinter under plant material on the ground and re-emerge in spring. Adult ticks begin Continue reading
This guest post is written by Shaun Dergousoff, PhD, a research scientist at AAFC Lethbridge focused on tick populations and arthropod vectors of livestock disease.
Several recent news articles have reported a connection between tick bites and allergies to red meat products in the United States. This is often framed as an emerging and alarming public health issue, but should it be a concern for the Canadian public and the beef industry?
The “red meat allergy” was first identified in Australia with several hundred cases diagnosed since 1985, and was recognized in thousands of people in the southeastern United States over the last couple decades. This allergy also occurs in fewer people from several other countries around the world. Based on reported cases, it appears that allergy to red meat is about as common as allergy to peanuts, occurring in only 0.1% of the American population. Those who are affected can have very serious and even life-threatening anaphylactic reactions after eating red meat products.
The source of the red meat allergy was a mystery until Continue reading
We are pleased to announce the participants in the 2015-16 Beef Researcher Mentorship program. Following an open application process, four researchers have been selected. Each has been paired with notable leaders in the Canadian beef industry and given a travel budget for the coming year, which will provide valuable opportunities for greater engagement with Canada’s beef industry. Continue reading