Screwworm Threat Prompts Heightened Biosecurity as Experts Urge Vigilance

Dr. Rosslyn Biggs with the Oklahoma State University Center for Rural Veterinary Medicine shares insight into biosecurity, preparedness, and animal health concerns facing livestock producers as New World screwworm outbreaks continue in Mexico.

STILLWATER, Okla. (RFD-TV)Recent detections of New World screwworm in Mexico have prompted heightened biosecurity measures across the livestock industry, with producers urged to remain alert and prepared forpotential outbreaks.

Dr. Rosslyn Biggs with the Oklahoma State University Center for Rural Veterinary Medicine joined us on Wednesday’s Market Day Report to discuss the situation and outline what producers should know moving forward.

In her interview with RFD-TV News, Dr. Biggs emphasized that early detection is critical for New World screwworm. She explained how producers can take a proactive approach and highlighted key signs in livestock to watch for that could indicate the deadly parasitic infection spread by flies.

Biggs also emphasized the importance of staying informed and vigilant as the situation develops, noting that OSU is working to ensure producers have access to timely information and resources, and outlined the first steps producers should take if they believe they are encountering an outbreak New World screwworm.

Additionally, Biggs stressed that establishing a relationship with a veterinarian before an emergency occurs is essential, noting that preparation and communication can make a significant difference during a disease response.

Finally, Dr. Biggs also shared her outlook for the year ahead on the rural veterinarian shortage and its potential implications for animal health and protection in rural communities.

Related Stories
The key to success when cooking ribs is the low temperature and several hours of cooking time. However, this beef primal cut also contains popular tender, juicy cuts of meat like Ribeye Roast and Ribeye Steaks.
The Round Primal is home to lean, inexpensive cuts from the rump and hind legs. The muscles in this area are used for movement, so the beef is leaner and less tender. These cuts are often sold as roasts, steaks for marinating, or even Ground Beef.
One skillet, five ingredients and a few minutes are all you need to get this spiced up hash on the table!
The Sirloin is home to popular fabricated cuts but is first separated into the Top Sirloin Butt and Bottom Sirloin Butt. In the Top Sirloin, you’ll find steaks great for grilling, while the Bottom Sirloin provides cuts like Tri-Tip and Sirloin Bavette, which are good for roasting or grilling.
The brisket comes from the cattle’s breast, so it can be tougher because it is used for movement. An ideal cut for cooking low and slow on the barbecue or in a slow-cooker.
You’re gonna need a bigger pita. Season thin-sliced Sirloin with lemon pepper and skillet-cook, then pile it into hummus-filled pita pockets and top with your favorite veggies.
“It’s been a very interesting year!”

Marion is a digital content manager for RFD-TV and The Cowboy Channel. She started working for Rural Media Group in May 2022, adding a decade of experience in the digital side of broadcast media and some cooking experience to the team.

LATEST STORIES BY THIS AUTHOR:

FarmHER Annaliese Wegner joined us to dish about her episode of Dirt Diaries, talk about her own podcast, and other exciting moments ahead for Ag’s Most Okayest Farm Girls.
AFBF Associate Economist Samantha Ayoub joins us to dive into H-2A visa program changes and what can be done to ease the pressure on producers.
As the government shutdown pushes the farm economy closer to the brink, Sens. Grassley and Ernst of Iowa are raising their voices for agriculture.
Dr. Jeffrey Gold discusses eye protection and injury prevention in everyday agricultural activities on Rural Health Matters.
Agriculture Shows
Special 3-part series tells the story of the Claas family’s legacy, which changed agriculture forever.
From soil to harvest. Top Crop is an all-new series about four of the best farmers in the world—Dan Luepkes, of Oregan, Illinois; Cory Atley, of Cedarville, Ohio; Shelby Fite, of Jackson Center, Ohio; Russell Hedrick, of Hickory, North Carolina—reveals what it takes for them to make a profitable crop. It all starts with good soil, patience, and a strong planter setup.
Champions of Rural America is a half-hour dive into the legislative priorities for Rural America. Join us as we interview members of the Congressional Western Caucus to learn about efforts in Washington to preserve agriculture and tackles the most important topics in the ag industry on Champions of Rural America!
Featuring members of Congress, federal and state officials, ag and food leaders, farmers, and roundtable panelists for debates and discussions.
The goal of “Where the Food Comes From” is as simple as its name implies — host Chip Carter takes you along on the journey of where our food comes from — and we don’t just mean to the supermarket (though that’s part of the big picture!). But beyond where it comes from, how it gets there, and all the links in the chain that make that happen.