Burke County, ND News

Dan Folske
Extension Agent/Burke County
June 29, 2009

Cattlemen’s Costs Rise

While cattle prices rise and fall costs continue to go up. Recent data compiled and released by the North Dakota Farm Business Management program indicate that the average annual cost per cow has risen from $361 to $454 per head from 2003 to 2008. Feed and fuel costs are the biggest factors in that rise.

Cattle inventory numbers in the US remain favorable to the producer with declining numbers and fuel costs are currently below last year but are slowly rising again and fuel costs can have a significant impact on feeder cattle prices. Another factor with a difficult to analyze impact is the H1N1flu outbreak. Originally called the swine flu people mistakenly believed the could get the flu by eating pork. This was devastating to the swine industry as some countries banned the importation of pork from the US and Mexico, resulting in greater than a $20 per head price drop in a single weak. Cattle futures only dropped by 50 cents/cwt that week, but anytime a competing meat product has a significant reduction in price it is more difficult for beef prices to remain high.

A strong US dollar and world wide weak economies also put downward pressure on beef prices as our exports are reduced.

Past history of cattle cycles and periods of increasing costs point out that cost control is critical. While producers may not be able to control all costs, it is the low cost producers who survive and even thrive through tough economic times.

Weed Spraying

Many producers are about wrapped up with their crop spraying but don’t put those sprayers away quite yet. Or, maybe it’s just time to get out a different set of spraying equipment. Leafy Spurge, Absinthe Wormwood, Common Tansy and Canada Thistle all need spraying ASAP. For very small patches and for larger areas with easy access so that labor and time is not a huge issue 2,4-D can be effective but it needs to be done at least twice per year. Dicamba or picloram are much more effective and a single application per year will normally stop seed production. Mowing can also pevent seed production but will usually have to be done several times per year. Milestone is an excellent choice on the wormwood and thistle. Escort or Ally is extremely good on Common Tansy. On spurge the best recommendation is picloram (Tordon, or Outpost) at 1 to 2 quarts per acre or 1 pint per acre plus 2 ounces of Plateau and 1 quart of methylated seed oil. Another good option is 1 quart of 2,4-D now followed by a fall application of 8 to 10 ounces of Plateau.

Peggy Anderson
Extension Agent/Burke-Divide
July1, 2009

Fight BAC™

With the biggest summer pot luck weekend just around the corner and the news full of cases of foodborne illness close to home, now is a great time to do a little food safety 101.

Foodborne illness often presents itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever, so many people may not recognize the illness is caused by bacteria or other pathogens in food. Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans. For example, some bacteria are used beneficially in making cheese and yogurt.

Bacteria may be present on products when you purchase them. Plastic-wrapped boneless chicken and ground meat, for example, were once part of live chickens or cattle. Raw meat, poultry, and eggs are not sterile. Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.

Foods, including safely cooked, ready-to-eat foods, can become crossed-contaminated with bacteria transferred from raw products, meat juices or other contaminated products or from food handlers with poor personal hygiene.

Some of the leading causes of foodborne illness outbreaks include:

· Failure to cool food properly

· Food not hot enough

· Infected food handlers

· Preparation a day or more ahead of time

· Raw food mixed with cooked

· Food left in the danger zone (41° to 140°F)

· Leftover food not reheated high enough

· Cross contamination

By following four simple steps, you have the power to Fight BAC!™ and keep your food safe.

Clean - Wash hands and surfaces often.

Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils, and counter tops. To prevent this:

· Wash hands with soap and hot water before and after handling food, and after using the bathroom, changing diapers, or handling pets.

· Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.

· Wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before you go onto the next item. A solution of about one teaspoon bleach in 1 quart of water may be used to sanitize washed surfaces and utensils.

Separate - Don’t cross contaminate.

· Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart and in your refrigerator.

· Clean all surfaces and utensils from cutting and preparing raw meat and produce.

· Thoroughly clean your utensils and plate between transferring raw meat to the grill and then back to the serving table when cooked.

Cook - Cook to the proper temperatures.

· Use a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food. Check temperature in several places to be sure the food is evenly heated. Wash the thermometer with hot, soapy water after use.

· Never partially cook food for finishing later because you increase the risk of bacterial growth on the food. Bacteria are killed when foods reach a safe internal temperature.

· Don’t use recipes which eggs remain raw or only partially cooked. Eggs should be prepared immediately after breaking. When possible substitute pasteurized eggs for raw eggs in cooked dishes.

Chill - Refrigerate promptly.

· Place food in the refrigerator at 40°F or lower.

· Don’t overfill the refrigerator. Cool air must circulate to keep food safe.

· Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for service.

· Divide turkey into smaller portions or slices and refrigerate. Remove stuffing from cavity before refrigeration.

· Place soups and stews in shallow containers. To cool quickly, place in ice water bath and stir.

· Cover and label cooked foods. Include the preparation date on the label.

We just touched the surface of food safety. For additional information about traveling with food, the correct cooking temperatures and so much more please contact the NDSU Extension Service in Bowbells or Crosby. You can find additional information on our website at www.ag.ndsu.edu/foodmenu/safety.htm or www.fightbac.org.

Schedule:

Wednesday, July 1 - Burke County

Thursday, July 2 - Divide County

Friday, July 3 - Office Closed

Monday, July 6 - Burke County

Tuesday, July 7 - Divide County

For more Burke County news, visit www.cndnews.com