Monday links

salmonella_blogDon’t have time to scour the internet for the latest food safety, animal safety, and agriculture news? Relax, we’ve got it covered.

Food Safety

Extreme Weather May Raise Risk of Salmonella Infection, Study Says – Medline Plus
Researchers from the University of Maryland School of Public Health suggest the risk for Salmonella infections is likely to grow as climate change increases the number of extreme weather events.

Before Roasting a Pig, the Pros Advise Food Safety Homework – Food Safety News
While summer often conjures up mouth-watering thoughts of pig roasts, if you’re actually contemplating tackling this culinary feat, some homework is in order.

Animal Science

Grazing wet fields could expose cattle to foot rot, pinkeye – Drovers Cattle Network
Cattle grazing for prolonged periods in flooded or muddy pastures are at greater risk for foot rot and pinkeye, two bacterial infections that thrive in wet conditions, a Purdue Extension veterinary specialist says.

Equine Grass Sickness: What You Need to Know – The Horse
Equine grass sickness (EGS) is a condition that affects horses’ central as well as peripheral nervous systems. EGS almost exclusively affects grazing horses and results in a characteristic array of clinical signs.

Agriculture           

Spring Into Harvest Preparations Now To Maintain Quality – Feed and Grain Magazine
To maintain the highest quality of stored grain, prepare bins now for the 2015 harvest.

90% Of U.S. Seeds Planted Genetically Engineered – Cattle Trade Center
U.S. farmers have adopted genetically engineered (GE) seeds in the 20 years since their commercial introduction, despite their typically higher prices.

Toxicology

Viagra ‘added to Chinese alcohol’ – BBC
Distillers in China added Viagra to thousands of bottles of spirits and told customers it had “health-preserving qualities,” food safety officials say.

Offbeat

Quick! Chug Your Liquor Before It Goes Weird – WIRED
Wine ages and changes flavors and aromas over time. Brown liquor—distilled spirits like whisky or some rums aged in wood barrels—gains flavor from years-long exposure to wood and the chemistry of time. But conventional wisdom would say that once those spirits hit a bottle, time essentially stops. Is this really true?

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