An update from Manitoba Beef Producers

September 11, 2015 mbbeef.ca

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Harvest can be a time of intense excitement as well as stress.

If you need to talk, contact Manitoba Farm, Rural & Northern Support Services.

They understand and are there to help.

Toll free Support Line: 1-866-367-3276 E-mail and Instant Messaging (chat): www.

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Free and completely confidential.

Manitoba Producer’s DayAugust 29 was a perfect night for beef and football as Manitoba’s beef producers were in the spotlight when the Winnipeg Blue Bombers took on the Calgary Stampeders. As part of a CFL - Canada Beef sponsor-ship, Manitoba Beef Producers were the host sponsor for the CFL clash. MBP had a station in Tailgate Plaza where fans were able to sign up for a free meal for 10 with two members of the Bombers and to also try their hand at roping.

Manitoba Beef Producers Newsletter

A look at the news and other

information impacting

Manitoba’s Beef industry

• Manitoba family balances between raising kids and healing sick animals

• The September issue of Cattle Country is online

• The latest beef market update from Real Agriculture

• Manage your grazing lands in time of drought

• Check out our Eat Like An Athlete recipe archive

In the News

The schedule for Manitoba Beef Producers’ annual tour of the province has been set.Beginning Oct. 26 MBP staff and directors will embark on 14 district meetings. The district meetings are an excellent opportunity for members to learn about MBP’s work on their behalf

and to also provide input on the future of the organization by submitting resolutions that will eventually be voted on at the annual general meeting which is scheduled for Feb. 4 and 5 in Brandon. Elections for directors will also be held in even num-bered districts this year. A

new director will be selected for District 10 as current director Theresa Zuk has reached her term limit and will be retiring.“We strongly encourage our members to attend their district meeting,” said MBP general manager Melinda German. “This year’s meet-

ings will be of particular interest to members as there are a number of important issues to discuss and inform our members of.”Each meeting is scheduled to begin at 6 p.m. in the locations listed below. A beef on a bun supper will also be served at each meeting.

Dates and locations for district meetings set

ATTEND YOUR MBP DISTRICT MEETINGMeet with MBP representatives and fellow beef producers to discuss the timely beef issues affecting your district and industry. Elections will be held in even numbered

districts. All Meetings will begin at 6 p.m. with beef on a bun being served.

CALL 1-800-772-0458 OR EMAILINFO@MBBEEF.CA FOR FULL DETAILS

DISTRICT DIRECTOR DATE LOCATION ADDRESSDistrict 11 Caron Clarke Oct-26 Eriksdale Rec Centre 1st Ave., EriksdaleDistrict 9 Dianne Riding Oct-27 South Interlake Rockwood Ag Society PR #236 & Rockwood Road, StonewallDistrict 3 Peter Penner Oct-28 Elm Creek Community Hall 70 Arena Rd., Elm CreekDistrict 4 Heinz Reimer Oct-29 Grunthal Auction Mart Provincial Road 205District 12 Bill Murray Nov-03 Westlake Community Hall Hwy. 68, EddystoneDistrict 13 Ben Fox Nov-04 Chicken Chef 131 1st Ave., RoblinDistrict 14 Stan Foster Nov-05 Legion Hall 206 2nd St., BowsmanDistrict 7 Larry Gerelus Nov-06 Strathclair Hall 120 Veterans Way, StrathclairDistrict 1 Gord Adams Nov-09 Deloraine Curling Rink 119 Lake St., DeloraineDistrict 2 Dave Koslowsky Nov-10 Memorial Hall 142 First St., BaldurDistrict 6 Larry Wegner Nov-12 Oak Lake Community Hall 474 North Railway St. West, OaklakeDistrict 5 Ramona Blyth Nov-13 Cypress Planning Office(Old Town Hall) 122 Main St., CarberryDistrict 10 Theresa Zuk* Nov-16 Bifrost Community Centre 337 River Rd., ArborgDistrict 8 Tom Teichroeb Nov-18 Royal Canadian Legion 425 Brown Ave., Neepawa

*Director Retiring

545 Assiniboine Ave, Brandon, MB TF: 1.866.289.8164 T: 204.728.8878 Cam

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Manitoba Beef Producers Newsletter Page 4

By the Beef Cattle Research CouncilConsumer Reports Food Safe-ty and Sustainability Center released its “Beef Report” on August 25. A number of ques-tions, concerns and criticisms have been raised by the North American Meat Institute, the International Food Information Council, Business Insider, and others. Rather than answer the specific questions raised, Con-sumer Reports has encouraged people to read the report more closely.Unfortunately, reading the report more closely simply raises more questions about the expertise and/or integrity of Consumer Reports and its “pol-icy and action arm,” Consumers Union.Here’s one example.“The Danger of Superbugs” heads a section on Page 10 and 11 detailing the health hazards posed by Shiga-toxin producing E. coli (STECs, like E. coli O157). This directly implies that anti-microbial resistance will make STEC infections more difficult to treat. This is not true.Antibiotics are not used to treat STEC infections in people. Instead, treatments for STEC infections focus on replacing fluids due to diarrhea. In fact, antibiotic use is strongly dis-couraged in both Canada and the US because they could make the situation worse.The Public Health Agency of Canada says: “Generally, the dis-

ease must run its course. Treat-ment for those infected with E. coli includes drinking plenty of liquids to replace the body fluids lost through diarrhea and vomiting, and to avoid dehydra-tion… Antibiotics are not used to treat the illness, as they may increase the risk of developing hemolytic uremic syndrome.”The Center for Disease Control in Atlanta says: “Non-specific supportive therapy, including hydration, is important. Anti-biotics should not be used to treat this infection. There is no evidence that treatment with antibiotics is helpful, and taking antibiotics may increase the risk of HUS. Antidiarrheal agents like Imodium® may also increase that risk.”Antibiotics are not used to treat STEC infections in people, so an-tibiotic resistance will not make STEC infections more difficult to treat.If antibiotics are not used to treat STEC infections in people, why is E. coli used in antimi-crobial resistance surveillance programs?Antimicrobial resistance surveil-lance programs in Canada and the US use E. coli as an indicator organism for several reasons. First, E. coli is found in all warm blooded animals and birds, and survives to some extent in the environment. Although some E. coli (like the STEC’s) are dangerous, the vast majority of E. coli are perfectly harmless (and some are even beneficial).

Because E. coli is found almost everywhere, E. coli-based sur-veillance programs can always find it, and it is easy to grow and identify in the lab. Second, although antibiotics are not used to combat STEC infections in humans, E. coli is exposed to antibiotics that are used to treat other bacterial infections. This makes E. coli a valuable indi-cator of how antimicrobial use can affect the overall bacterial population. Third, bacteria can trade antimicrobial resistance genes with each other, so rates of antimicrobial resistance in E. coli can indicate the degree to which antimicrobial resistance rates may be changing in the overall bacterial population.What are the actual rates of an-timicrobial resistance in E. coli in Canadian beef? The Canadian Integrated Program for Antimi-crobial Resistance Surveillance (CIPARS) has collected E. coli samples from retail beef since 2002. The 2013 CIPARS report indicates that 74% of E. coli isolates from retail beef could be killed by every antimicrobial tested, while 4% were resistant to three or more antimicrobial classes.Canada’s beef industry remains focused on ensuring the safe-ty of Canadian beef. Research funded through the Canadian Beef Cattle Industry Science Cluster has clearly demonstrat-ed that large Canadian beef processors do an excellent job of producing dressed carcass-

Consumer Misreports

Continued to next page

es that are essentially free of microbial contamination. Find-ing ways to further reduce the risk of microbial contamination during carcass fabrication is the subject of ongoing research. Research, development and effective implementation of improved food safety practices should contribute to ongoing declines in the incidence of E. coli O157 in Canada.Canada’s beef industry has sup-ported antimicrobial use and re-sistance research for nearly two decades. This research gives strong evidence that Canada’s beef producers are using antimi-crobials responsibly. They have good reasons for doing so. The beef industry needs to ensure

that these veterinary products remain effective to prevent or treat illness in cattle for eco-nomic and ethical reasons. Like everyone else, beef producers also need to ensure that med-ical antimicrobials continue to work when they or their family need to use them. We need cattle to remain healthy so that they can produce safe, high quality beef. We also need to ensure that consumers can have confidence that they are buying safe, affordable, high quality beef that was raised in a responsible and sustainable manner.The numerous misleading statements in the “Beef Report” are no reason for consumers to lose confidence in the safety of

Canadian beef, or the Canadian beef industry’s ongoing commit-ments to keep it safe. Provided consumers continue to cook ground beef to 71oC, science says that the beef for sale in Ca-nadian (and American) grocers is a safe, nutritious, responsible and sustainable food choice.

The Beef Science Cluster is fund-ed by the National Check-Off and Agriculture and Agri -Food Canada with additional contri-butions from provincial beef in-dustry groups and governments to advance research and tech-nology transfer supporting the Canadian beef industry’s vision to be recognized as a preferred supplier of healthy, high quality beef, cattle and genetics.

Growing Innovation is accepting applications for innovative agriculture research on the farm and in the lab.Application deadline is October 1, 2015.Learn more. Apply today.

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The Canadian Cattlemen’s As-sociation (CCA) welcomes news that Canadian beef can be ex-ported to Peru again as of August 21. Peru was among a handful of countries to temporarily sus-pend imports of Canadian beef in February 2015, following the detection of Case # 19 of Bovine Spongiform Encephalopathy (BSE) in Alberta.Canadian beef has been safe all along and while there was never any justification for any country to suspend imports, the CCA commends Peru for removing

its temporary suspension and resuming imports of Canadian beef. China had earlier resumed trade back in April. The CCA hopes that Korea, Taiwan and Indonesia will be inspired to also resume importing safe and nutri-tious Canadian beef. Peru’s imports of Canadian beef had been rising dramatically in 2013-14 from almost no trade before that. In 2014 Peru import-ed 2,437 tonnes of beef valued at $4.65 million representing 0.77 per cent of Canadian beef export volume. Peru was becom-

ing a significant importer of beef livers – an important outlet for this product following Russia’s politically motivated bans on food from Canada. About a third of the volume and half of the val-ue of Canada’s 2014 beef exports to Peru was beef liver. The Canadian Food Inspection Agency (CFIA) said it will com-mence the issuance of export certificates to Peru as of August 21. Peruvian officials have con-firmed that existing export condi-tions and certificates will contin-ue to be used.

Beef imports to Peru resumeFrom CCA Action News

Stubble burning restrictionsManitoba’s crop residue burning regulation restricts daytime burning between August 1 and November 15. Burning at night is illegal. Burning within Burning Permit Areas requires a permit issued by Manitoba Conservation and Water Stewardship.

If you do not comply, you may be fined as much as $50,000.

If you must burn, be responsibleBefore you burn straw, stubble or chaff this fall, call 1-800-265-1233 or visit manitoba.ca to find out whether burning is allowed in your area that day.

Burning is permitted only on days when the weather conditions allow for effective smoke dispersion.

It is essential that you make sure appropriate fireguards are in place during a burn and you must supervise your fires at all times.

Consider the alternatives In most years, crop residue management practices can reduce or eliminate the need to burn. For more information, contact your local Manitoba Agriculture, Food and Rural Development Growing Opportunities Centre or visit manitoba.ca.

Always Call Before You Burn 1-800-265-1233

Manitoba’s Controlled Crop Residue Burning Program

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Great Tastes of Manitoba, the prov-ince’s longest running locally-made TV show, will air the first episode of its 26th season on September 5. The season is unveiling with new vision and direction, including a stunning new website, social media engagement, and even some outdoor grilling episodes. The fresh look and feel comes courtesy of the show’s new owner and Executive Producer, Chris McIvor of FRANK Digital.“We’ve been working with Great Tastes for many years, providing production and post services for its long-time producer Don Hornby. Don’s dedica-tion to the show helped build a loyal fan base and a recognizable Manitoba brand. So when he wanted to retire and approached me about taking over the show, it just seemed like the natural

progression,” said McIvor.For 25 years Great Tastes has continued to showcase food produced and grown in Manitoba, with more than 20,000 viewers tuning into the show each week. The 26th season brings back fa-miliar faces – the food experts present-ing new meal ideas, and the Manitoba Liquor Marts beverage experts pairing each dish with wine, beeror spirits – but viewers tuning in on September 5 will also notice a new face.“We’re thrilled to have Winnipeg radio personality Dez Daniels hosting the show,” said McIvor. In addition to being a fixture in Winnipeg media for the past 20 years Dez is a mom, a published writ-er and a blogger. She’s excited to get into the kitchen with the Great Tastes food and beverage experts to prepare

and enjoy local foods.Great Tastes continues to offer enter-taining episodes with great new recipes and timely cooking tips. McIvor adds, “We’re also really excited about reach-ing a new slightly younger audience. Today’s thirty-something cook is in the kitchen with the iPad on the counter, following a recipe off the web.” Each week, Great Tastes segments and rec-ipes will be added to the hundreds of recipes found at GreatTastesMB.ca, and viewers can follow the show on Twitter and Facebook.The 26th season of Great Tastes of Manitoba airs on CTV, Saturday eve-nings from 6:30 to 7:00 p.m., until December 12 and again February 6 through May 14, 2016.

Media Release

New Great Tastes Of Manitoba season underway