The National Institute for Animal Agriculture has moved to the forefront in creating opportunities to look factually at the development of antibiotic resistance in animal agriculture and human health. This year's conference, "Bridging the Gap Between Animal Health and Human Health," November 12-14 in Kansas City, marks a further effort at bringing both sides of the conversation to one venue. Dr. Richard Raymond, former undersecretary for food safety at the USDA and former chief medical officer for the state of Nebraska, discusses the program.
With the USDA data flow stopped by the current government shut-down, Dr. Steve Meyer discusses the immediate industry impact and how the full pricing picture during this period of uncertainty may never be known.
Conversation with Belstra Milling's Jon Hoek reviewing the first couple of months at Fair Oaks Pig Adventure. Turns out FOPA not only offers transparency about modern swine production but dispels myths circulated by those desiring to harm the industry.
Dealing with PRRSv is part of pork production today. On a parallel to research about the disease is how to deal with it when it's there which was the focus of the 2013 Leman Conference session on Feeding Pigs According to Health. Dr. Nick Gabler of Iowa State shares his research on how the pig is affected by the illness for both nutrition update and tissue accretion.
Chair of the Canadian Swine Health Board, Florian Possberg, discusses current Canadian Porcine Epidemic Diarrhea Virus (PEDV) situation with Farmscape.ca's Bruce Cochrane and looks at the potential for addiitonal problems this winter.
Assistant Vice-President of Communications with the National Pork Board, Cindy Cunningham shared crisis planning tools with producers at the recent Carthage Swine Vet Service annual conference. I talked with her about the tools and what producers need to know to start their individualized planning process.
Salmonella is a major food safety concern, and after all, we're producing more than pork... we're producing food and Dr. Marcos Rostagno suggests it would serve the industry well to consider how all elements from farm to fork interact.