Biosecurity Basics for the Beef Industry
Learning Tough Lessons
We need only to look back to recent history for lessons in the need for improved biosecurity measures.
Our industry paid little attention to biosecurity issues before the 2001 foot–and –mouth disease (FMD) outbreak in the United Kingdom. And, no one needs to be reminded of how devastating recent BSE events have been for Canadian and U.S. cattle and beef industries.
While appropriate biosecurity measures may not eliminate risk, they are likely to reduce the threat of disease epidemics — and reduce liability throughout the production chain, says Jared D. Taylor, DVM, adjunct instructor in Veterinary Microbiology and Preventive Medicine, Iowa State University Center for Food Security and Public Health."Producers who have made earnest attempts to control introduction, spread and release of diseases face less opposition from environmental, consumer and regulatory representatives," Taylor says.
Many biosecurity practices and procedures are directly related to adding value and/or reducing the chance of discounts down the road. Using sound biosecurity principles, ranchers can also help the overall beef industry by alleviating concerns over food contamination, wholesomeness and safety.
It’s critical that the consuming public know the beef they eat is safe, wholesome and can be a nutritious and healthy component of their diet. There is no reason or excuse not to make quality control measures a part of your everyday ranching activities and a part of your link in the beef production chain.
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Montana Beef Quality Assurance,
2116 Broadwater Ave., Suite 307/11
Billings, MT 59102,
406-896-9068,
cpeck@montana.edu
Montana Beef Network,
119 Linfield Hall
Bozeman, MT 59718,
406-994-4323,
mharbac@montana.edu