{"id":1965,"date":"2018-04-03T15:15:03","date_gmt":"2018-04-03T21:15:03","guid":{"rendered":"https:\/\/uwyoextension.org\/uwnutrition\/?p=1965"},"modified":"2024-02-05T10:37:31","modified_gmt":"2024-02-05T17:37:31","slug":"stay-healthy-this-branding-season","status":"publish","type":"newsletters","link":"https:\/\/uwyoextension.org\/uwnutrition\/newsletters\/stay-healthy-this-branding-season\/","title":{"rendered":"Stay Healthy this Branding Season!"},"content":{"rendered":"\r\n<div class=\"wp-block-image\">\r\n<figure class=\"alignright size-large is-resized\"><img fetchpriority=\"high\" decoding=\"async\" class=\"wp-image-3686\" src=\"https:\/\/uwyoextension.org\/uwnutrition\/wp-content\/uploads\/2020\/05\/32813459195_f5d38175f7_z.jpg\" alt=\"\" width=\"295\" height=\"196\" \/><\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n<p>It\u2019s springtime in Wyoming, which means branding season will soon be in full swing.\u00a0 Livestock producers know there are many risks associated with working livestock and with branding, but most do not consider gastrointestinal illness as one of these risks.\u00a0 However, during the last 20 years, the Wyoming Department of Health has received numerous reports of campylobacteriosis among state residents due to the potential association between cattle handling, especially branding-related activities, and infection of the Campylobacter jejuni bacteria.<\/p>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Food Borne Illnesses<\/h2>\r\n\r\n\r\n\r\n<p>Most commonly campylobacteriosis is a food-borne illness caused by eating undercooked or improperly handled raw poultry, drinking unpasteurized milk, handling infected household pets, drinking contaminated water, or traveling abroad.\u00a0 This bacterial infection is the second leading cause of gastroenteritis in Wyoming and the most common cause of the illness in the United States.\u00a0 The symptoms of the illness include bloody diarrhea, abdominal pain, nausea, vomiting, chills, muscle aches, fatigue, and fever.\u00a0 Symptoms can occur anywhere from two to five days after exposure and usually last about one week, but can last up to several weeks.<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-image\">\r\n<figure class=\"aligncenter size-large is-resized\"><img decoding=\"async\" class=\"wp-image-3697\" src=\"https:\/\/uwyoextension.org\/uwnutrition\/wp-content\/uploads\/2020\/05\/bacteria-3658992.jpg\" alt=\"\" width=\"230\" height=\"126\" \/><\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n<h2 class=\"wp-block-heading\">Increased Risk<\/h2>\r\n\r\n\r\n\r\n<p>The main means of exposure to the bacteria when handling livestock, especially during branding, is due to the significant contact with manure, which is often in the form of scours.\u00a0 Although contact with manure is unavoidable, several precautions can be taken to lessen the risk of exposure.\u00a0 These precautions include:<\/p>\r\n\r\n\r\n\r\n<div class=\"wp-block-image\">\r\n<figure class=\"alignright size-large is-resized\"><img decoding=\"async\" class=\"wp-image-3695\" src=\"https:\/\/uwyoextension.org\/uwnutrition\/wp-content\/uploads\/2020\/05\/hands-5025423.jpg\" alt=\"\" width=\"206\" height=\"137\" \/><\/figure>\r\n<\/div>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Wash your hands thoroughly with soap and water after branding and before eating, drinking, chewing tobacco or gum, smoking, applying chapstick, or touching your face.<\/li>\r\n<li>Wash your hands thoroughly before handling or preparing any raw food- such as making hamburger patties to grill, making sandwiches, etc.<\/li>\r\n<li>Avoiding all hand-to-mouth or glove-to-mouth contact during branding.<\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>Although campylobacteriosis is usually considered a food-borne illness, those of us living in rural areas and working with livestock must remember that exposure to this illness can come through other routes.\u00a0 If you do experience any of the above-mentioned symptoms, please seek medical advice at once.<\/p>\r\n\r\n\r\n\r\n<p><strong>Sources: <\/strong><\/p>\r\n\r\n\r\n\r\n<ul class=\"wp-block-list\">\r\n<li>Wyoming Department of Health, <a href=\"https:\/\/health.wyo.gov\/\">health.wyo.gov<\/a><\/li>\r\n<li>Fight BAC, <a href=\"https:\/\/www.fightbac.org\/\">fightbac.org<\/a><\/li>\r\n<\/ul>\r\n\r\n\r\n\r\n<p>&nbsp;<\/p>\r\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s springtime in Wyoming, which means branding season will soon be in full swing.\u00a0<\/p>\n","protected":false},"featured_media":3690,"template":"","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_links_to":"","_links_to_target":""},"categories":[783,957],"tags":[641,640,113],"class_list":["post-1965","newsletters","type-newsletters","status-publish","has-post-thumbnail","hentry","category-food-safety-3","category-newsletter","tag-bacteria","tag-branding","tag-food-safety-2"],"acf":[],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1965","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters"}],"about":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/types\/newsletters"}],"version-history":[{"count":5,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1965\/revisions"}],"predecessor-version":[{"id":16986,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/newsletters\/1965\/revisions\/16986"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media\/3690"}],"wp:attachment":[{"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/media?parent=1965"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/categories?post=1965"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/uwyoextension.org\/uwnutrition\/wp-json\/wp\/v2\/tags?post=1965"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}