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Talk to your veterinarian, test your herd

Here is the latest bovine trichomoniasis update.

“Testing and monitoring herds for trichomoniasis is the best method of controlling this infection,” said State Veterinarian Dr. Keith Roehr. 

“Cattle owners should talk to their veterinarian to determine the best management practices for their herd.”

As of July 25, there are seven positive “trich” locations in Colorado. So far this year, there have been 12 positive trich cases in eight Colorado counties:  Baca, Bent, Conejos, Costilla, Custer, La Plata, Las Animas and Otero.

A map detailing trichomoniasis sample submissions by county and the prevalence for trichomoniasis-positive counties can be found at www.colorado.gov/ag.

 “The Department has seen a decrease in the number of positive trich cases and is encouraged by these numbers; this shows that the livestock industry and the CDA mitigation efforts have been working,” continued Roehr, “but this doesn’t mean ranchers should decrease their testing rates.  It is important to remember that this infection does not respect county lines.”

“Trich” is a costly, yet preventable, infection that can affect dairy and beef cattle.  If bulls become infected, the percentage of open cows can increase from 5 to 30 percent.  Trich is a venereal disease of cattle caused by Trichomonas foetus (T. Foetus).  The T. foetus infection causes fertility problems, such as early embryonic death or abortion of the calf, and is asymptomatic in bulls.  Colorado trich regulations require all non-virgin bulls changing ownership or being transported into Colorado be tested for T. foetus unless the animal is going to slaughter.  Bulls on public land grazing permits or with grazing associations must also be tested prior to turnout.

Several diagnostic laboratories across the state offer trich testing; samples must be taken by an accredited veterinarian. 

For testing questions call CDA Animal Industry Division at (303) 239-4161. 

Edible flowers

Edible flowers have been used in the culinary arts for flavor and garnish for hundreds of years. Early reports indicate that the Romans used flowers in cooking, as did the Chinese, Middle Eastern and Indian cultures. During Queen Victoria’s reign, edible flowers were popular and they are again popular in North America and Europe.

Many flowers are edible and the flowers of most culinary herbs are safe. However, proper identification is essential because some flowers are poisonous and should not be eaten.

Pick flowers early in the day. Use them at their peak for the best flavor. Avoid unopened blossoms (except daylilies) and wilted or faded flowers. They may have a bitter or unappealing flavor. Do not use flowers that have been sprayed with pesticides, which often occurs along roadsides, or collect flowers from plants that have been fertilized with untreated manure. Generally avoid purchasing flowers from florists, garden centers or nurseries. These flowers are not grown for consumption.

Fresh flowers also can be preserved for later use. Choose flowers with larger petals, such as pansies, and paint the petals with an egg white wash. Use a soft brush and dehydrated egg whites to avoid food borne illness. These flowers are edible if the dehydrated egg powder has been pasteurized. After painting, dust the petal with superfine granulated sugar and dry it. Store preserved flowers in an airtight container in a cool, dark place. Avoid dark-colored petals; they turn even darker with this treatment. For more information on edible flowers and many more topics visit the CSU Extension web site at www.ext.colostate.edu.

Source: Colorado State Extension Fact Sheet 7.237.

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