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Public Health Advisories for Kansas Lakes Due to Blue-Green Algae

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Guest Columnist
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McPherson State fishing lake by: Steven Rodriguez

The Kansas Department of Health and Environment (KDHE) and the Kansas Department of Wildlife and Parks (KDWP) have issued a public health advisory due to blue-green algae.

A harmful algal bloom (HAB) may look like foam, scum or paint floating on the water and be colored blue, bright green, brown or red. Blooms can develop rapidly; if the water appears suspicious or there is decaying algae on the shore, avoid contact and keep pets away. These toxins can be absorbed by ingestion, inhalation of aerosols and even skin contact. Symptoms vary depending upon the type of exposure (e.g. direct contact, ingestion, inhalation) but can include rash, vomiting, diarrhea, fever, sore throat, and headache. If you, or your pets, come into contact with algae rinse the area with clean, fresh water. Suspected HAB-related health incidents, whether human or animal, regardless of season, should be reported at kdhe.ks.gov/1163.

Active Advisories

Warning

  • Harvey County East Lake, Harvey County
  • Overbrook City Lake, Osage County
  • Webster Lake, Rooks County (Added June 14)

Watch

  • Lake Shawnee, Shawnee County
  • Lovewell Lake, Jewell County
  • Woodland Park Pond (Mount Hope), Sedgwick County
  • Marion Lake (Reservoir), Marion County

A Hazard status indicates that a harmful algal bloom is present, and extreme conditions exist.

When a hazard is issued, KDHE recommends the following precautions be taken:

  • Signage should be posted at all public access locations.
  • It is recommended that either a portion of the lake or the entire lake or zone, be closed to the public.
  • In some cases, the adjacent land should be closed as well. Actual setback distances will be determined on a site-specific basis, if necessary.
  • When partial closures (i.e., beach or cove) are issued, the remaining lake or zone area will carry a warning status.

A Warning status indicates that conditions are unsafe for human and pet exposure.  Contact with the waterbody should be avoided.

When a warning is issued, KDHE recommends the following precautions be taken:

  • Signage should be posted at all public access locations.
  • Inhalation of spray or aerosols may be harmful.
  • Lake water is not safe to drink for pets or livestock.
  • Lake water, regardless of blue-green algae status, should never be consumed by humans.
  • Water contact should be avoided.
  • Fish may be eaten if they are rinsed with clean water and only the fillet portion is consumed, while all other parts are discarded.
  • Do not allow pets to eat dried algae.
  • If lake water contacts skin, wash with clean water as soon as possible.
  • Avoid areas of visible algae accumulation.

A Watch status means that blue-green algae have been detected and a harmful algal bloom is present or likely to develop. People are encouraged to avoid areas of algae accumulation and keep pets and livestock away from the water.

During the watch status, KDHE recommends the following precautions be taken:

  • Signage should be posted at all public access locations.
  • Water may be unsafe for humans/animals.
  • Avoid areas of algae accumulation and do not let people/pets eat dried algae or drink contaminated water.
  • Swimming, wading, skiing and jet skiing are discouraged near visible blooms.
  • Boating and fishing are safe. However, inhalation of the spray may affect some individuals. Avoid direct contact with water, and wash with clean water after any contact.
  • Clean fish thoroughly with potable water and eat fillet portion only.

Advisories are Lifted when cell densities and toxin concentrations dissipate to levels below the Watch thresholds.

KDHE investigates publicly accessible bodies of water for blue-green algae when the agency receives reports of potential algae blooms in Kansas lakes. Based on credible field observation and sampling results, KDHE reports on potentially harmful conditions.

If you observe a scum or paint-like surface on the water, small floating blue-green clumps or filaments in the water, or if the water is an opaque green, avoid contact and keep pets away. These are indications that a harmful bloom may be present. Pet owners should be aware that animals that swim in or drink water affected by a harmful algal bloom or eat dried algae along the shore may become seriously ill or die.

For information on blue-green algae and reporting potential harmful algal blooms, please visit kdhe.ks.gov/HAB and check out our interactive story and informative video.

Side-Dressing: Mid-season Boost for ‘Hungry’ Plants

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Guest Columnist
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To many, the term “side-dressing” might conjure up images of a savory dish that accompanies turkey at Thanksgiving or other festive meals. To gardeners, however, the term refers to the practice of placing fertilizer in a band along-side rows of plants, or around the perimeter of individual plants after they have started to grow in an attempt to boost lagging soil fertility.

Garden plants remove nutrients from the soil as they grow. This especially is true for species considered to be “heavy feeders” such as tomato and sweet corn. Additionally, excessive rainfall tends to reduce soil nutrient levels due to leaching. Fortunately, there are several ways to counter this reduction in soil nutrients and to maintain better plant growth throughout the summer. Side-dressing is one of the solutions to the problem and can give garden plants a needed boost in growth and productivity.

The fertilizer element nitrogen is very critical for good plant growth. In fact, There is more nitrogen in plants than any other element, with the exception of carbon, hydrogen and oxygen. In addition to being taken up by plant in large quantities, nitrogen is the mineral element most quickly leached from the soil. The leaching occurs because a portion of the nitrogen applied as fertilizer is converted by soil microbes to nitrate (N03–) which has a negative charge. Since soil colloids (particles) also contain negative charges, they tend to repel the N03– instead of holding onto it. This high level of mobility leads to nitrate leaching when soil moisture conditions allow for the downward movement of soil.

Side-dressing with a nitrogen fertilizer or a complete fertilizer high in nitrogen usually is beneficial for many garden crops about four to six weeks after planting. Compounds such as ammonium nitrate, urea, ammonium sulfate and calcium nitrate contain high levels of nitrogen and are often used for the purpose of side-dressing. If these fertilizers are not available, a complete fertilizer high in nitrogen can be used. Beware, however, of lawn fertilizers. Most are high in nitrogen but may be “weed and feed” in formulation. The herbicides contained by the latter should not be applied to garden plants.

As mentioned above, side-dressings are normally applied close to the soil surface. The soluble forms of nitrogen found in compounds such as ammonium nitrate or urea move into the root zone easily as a result of rainfall or irrigation. If mulch has been applied, pull it back and apply the side-dressing beneath it along the row. Push the mulch back into its original place after the fertilizer has been applied.

Ammonium nitrate and similar fertilizers are applied at a rate of about one pound per 100 feet of row (or 100 square feet of bed area). Side-dressings should be placed at least six inches away from the main plant stem to avoid burning. A strip along each side of the row is considered ideal. If the planting has not been mulched, incorporate the fertilizer application lightly into the soil with a garden hoe or rake. Garden fertilizers lower in nitrogen (e.g. 12-12-12) should be applied at about three pounds of fertilizer per 100 feet of row or square footage of bed.

Another method to avoid nutritional problems caused by leaching involves the use of slow (or timed) release fertilizers. As their name implies, slow-release fertilizers release the nutrients they contain over time, making it possible to fertilize only once during the growing season.

The most popular slow-release fertilizers used today release their nutrients by osmotic action in resin-coated types, or by bacterial action in organic types. Although the initial cost of some of these slow-release materials might be higher, the need for extra labor is eliminated. Slow-release fertilizers vary greatly in analysis, rate of release and use. Some are formulated to be effective for several weeks to months; others last for an entire growing season. Read and follow label directions carefully when using slow-release fertilizers. Using excessive amounts can lead to soluble salts injury, since there is no way to leach slow-release fertilizers from the soil.

Blood meal and cottonseed meal are among organic slow-release choices that are good source of nitrogen for side-dressing. The nitrogen content for blood meal is about 12 percent while that of cottonseed meal is about seven percent. Therefore, one would side-dress with blood meal at the rate of about two pounds per 100 feet of row, while cottonseed meal should be applied at about three pounds per 100 feet of row (or 100 square feet of bed area).

Plants are good indicators of their nutritional status. Therefore, watch how plants grow to gauge their need for additional fertilizer. Response to nitrogen sources normally occur within about one week after application, given soil moisture is adequate. Thus, applications can easily be made at the time growth seems to be slowing. Applying excessive fertilizer (especially nitrogen) can be counterproductive. For example, tomato should not be over-fertilized with nitrogen early in the life of the plant. The result will be lush vegetative growth and poor fruit set. Additionally, blossom-end rot problems may increase later. Instead, wait until plants begin setting fruits before applying additional nitrogen.

The following table lists general recommendations for the timing of side-dress applications to popular garden vegetables:

Table 1 Credit: Gregg Eyestone, Kansas State University Extension

Asparagus Before new growth begins in spring or after harvest
Cabbage, cauliflower, broccoli Three weeks after transplanting
Carrots, beets, turnips, parsnips and lettuce Side-dressing normally not needed if soil is fertilized adequately before planting
Cucumber, cantaloupe, pumpkin One week after blooming begins; repeat three weeks later
Onions (mature) Two to four weeks after planting
Peas, beans After heavy blooming and pod set
Peppers, eggplants After first fruits sets
Potato (Irish) When plants are 4 to 6 inches tall
Rhubarb When plants are 2 to 10 inches tall
Spinach, kale, mustard and greens When plants are about one-third grown
Sweet corn When plants are 8 to 10 inches tall; again one week after tasseling
Sweet potatoes, watermelons, herbs Side-dressing not recommended. Excessive amounts of nitrogen will reduce yields or lower quality, or both.
Tomato When plants begin to set fruits; repeat every two to three weeks

Avoid applying excess nitrogen to flowering annuals, especially those that are not flowering. The result is likely to be lush vegetative growth and poor, delayed flowering. However, many species of flowering annuals (e.g., petunia) benefit from side-dressing with nitrogen every six to eight weeks during the growing season. The same compounds recommended for vegetables can be used on flowering annuals.

Protect pets during the dog days of summer

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Guest Columnist
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Texas A&M AgriLife experts share considerations for summer heat safety.

With the sweltering dog days of summer fast approaching, Texas A&M AgriLife experts encourage Texans to incorporate precautions to protect pets from heat stress.

“Much of the advice we give pet owners is common sense, but there are definitely special considerations depending on the animal’s age and breed, as well as the activity you are engaged in,” said Catherine Campbell, DVM, veterinary diagnostician with the Texas A&M Veterinary Medical Diagnostic Laboratory, Bryan-College Station.

Water, shade and ventilation are key

Proper hydration is vital for animal health, but it is just one component of ensuring proper thermoregulation.

“Access to cool, clean water is critical, but it is also imperative that they are given shade with adequate airflow,” Campbell said. “This can be provided by trees or a structure like a patio, but I don’t recommend a confined doghouse as that environment can become stagnant.”

The same principles also apply to livestock animals that may be confined to a structure, such as backyard chickens.

“I’ve actually assembled a water misting system in my chicken run that comes on during the hottest parts of the day,” Campbell said. “It significantly drops the temperature, and the chickens love it.”

Another backyard-friendly option is to use the shallow, hard plastic children’s pools sold at retail stores. Campbell said these are a great option for dogs as long as they can safely exit the water. Frozen plastic jugs of water that an animal can lie against also provide relief.

Limit pet activity based on temperature

While exercise is important for pet health, Campbell recommends avoiding strenuous activities during the heat of the day.

“Limit walking pets to the early morning or late evening hours,” Campbell said.

In urban areas that contain more pavement, ambient temperature isn’t the only concern.

“Pavement and blacktop can easily be 30 or more degrees hotter than the surrounding air temperature,” she said. “Paws exposed to hot concrete or asphalt can easily burn.”

One way to test pavement for heat safety is to place the back of your hand on the surface for 7-10 seconds. If the pavement temperature is uncomfortable or too hot for your skin, it is too hot for your pet.

Although owners can purchase protective shoe-like covers to protect paws, Campbell recommends leaving pets at home if attending events where this exposure is possible, such as summer festivals.

Needs vary based on age, breed

Even in the safety of a backyard, some pets require extra consideration.

“Heat index and humidity are a special concern, especially with older pets, those with heart conditions or brachycephalic breeds,” Campbell said.

Brachycephalic animals are characterized by wide heads and shortened or snub-nosed snouts. This includes popular dog breeds such as French bulldogs, English bulldogs and Boston terriers, as well as cat breeds like Persian and Himalayan.

“These animals are not able to tolerate heat very well,” Campbell said. “They have a very shortened airway, small tracheas, and they cannot adequately transfer air to drop their body temperature.”

Humid conditions can exacerbate this difficulty breathing.

“They are very susceptible to heat stress and heat stroke, even with temperatures in the upper 80s,” she said. “You’re better off leaving them inside of your house when possible.”

Recognizing the signs of distress

Campbell said while heavy breathing is a normal response among dogs and cats attempting to cool off, excessive and prolonged panting is a certain sign of stress.

“A very rapid respiratory rate, rapid heart rate, staggering or drooling are definite signs that your pet is very distressed and requires attention,” Campbell said. “Immediately take them indoors or in the shade, provide water and try to keep them calm and still.”

If the animal’s condition does not improve or deteriorates, seek medical attention from a veterinarian.

Cyanobacteria awareness

Although natural waterbodies provide respite from heat for both animals and humans, fatal cases of cyanobacteria exposure among dogs have caused many pet owners to think twice before allowing their pets to take the plunge.

Brittany Chesser, Texas A&M AgriLife Extension Service aquatic vegetation management program specialist and lead diagnostic scientist at AgriLife Extension’s Aquatic Diagnostics Laboratory, said while the presence of bright green or blue mats is an indication of cyanobacteria presence, it should not be the only characteristic pet or livestock owners look for when assessing a waterbody.

“Cyanobacteria can appear in many shades, including purple or red,” she said. “Depending on species, they may exhibit as different colors, an oily sheen on the water, or have no color at all.”

Aside from color, the presence of dead or dying aquatic organisms such as fish, frogs or turtles should raise concern.

“You may see fish die off in a localized area of more shallow, stagnant waters,” Chesser said. “That could be an indicator that a bloom may be present.”

Chesser and Campbell said while they don’t want to impart unnecessary fear regarding the possible presence of cyanobacteria, sickness and mortality can occur in pets and livestock, so it is best to be aware of potential indicators or news reports of blooms in your area.

“It’s important to remain mindful of your pets as well as potential environmental dangers wherever you go this summer,” Campbell said. “Pay attention to the signs your pet is giving you, use common sense and seek medical assistance for your animal when needed.”

Pet safety tips

  • Pet-friendly sunblock, ultraviolet protective clothing and life vests help prevent sun damage and drowning when on the water.
  • Secure home pools to prevent pets from accidentally falling in.
  • Proper brushing and grooming improves coat condition cooling efficiency.

June is National Men’s Health Month

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Guest Columnist
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The old saying “an ounce of prevention is worth a pound of cure,” coined by Benjamin Franklin in 1736 still holds true today when talking about men’s health and cancer prevention.

Speaking about three of the most common cancers in men — prostate, testicular and colorectal — K-State Research and Extension family and consumer sciences agent Holly Miner said the key to reducing risk is early detection though screening.

“Early detection increases the treatment options and may decrease the spread of cancer to other areas of the body,” Miner said.

Of the three common cancers in men, Miner said prostate cancer is the most common in American men, after skin cancer.

“If your father or brother had prostate cancer, you are more likely to develop it,” Miner said. “A diet high in fat also increases the risk.”

She said screening is recommended for men ages 55-69 and can be done with a blood test.

“Research has also shown that men over the age of 70 should consult with their healthcare professional for screening recommendations,” Miner said.

Testicular cancer is another uniquely male problem. Miner said this disease typically occurs in men 20-35 years old, but has a low chance of occurrence, approximately .0004%.

“A family history of testicular cancer, men with HIV and white men have a great risk for this cancer compared to other ethnicities,” Miner said. She added that men who did not have a testicle drop down at birth or within the first year of life, as well as men who have had cancer in one testicle, are also at a greater risk.

Screening for this can be done at home monthly by feeling for a lump in the testicle. Any changes in the scrotum should be reported to a medical professional, Miner said.

A cancer that afflicts men and women alike is colorectal cancer, which Miner said is the third most frequently diagnosed cancer in the U.S. and accounts for 9% of all cancer-related deaths.

“If detected early, colorectal cancer can be prevented or treated without death occurring,” Miner said.

Risk factors for colorectal cancer include age, personal or family history of this cancer, being obese, excessive alcohol or tobacco use or being of African American decent, according to Miner.

There are several screening options, including an annual fecal occult blood test, coloscopy, virtual colonoscopy via X-Rays, and DNA stool test.

“Because there are so many different types of screenings for colon cancer, the best thing to do is consult with your health care professional to figure out which one is the best for you,” Miner said.

With all cancers, a healthy diet is key in risk reduction. Miner offered these tips:

  • Eat nutrient-dense foods.
  • Consume a variety of vegetables, including those that are dark green, red/orange, beans, peas and lentils.
  • Select whole fruits, frozen or canned fruits packed in juice or water (not syrup)
  • Make sure grain products are at least half whole grains.
  • Choose fat-free or low-fat dairy products and/or lactose-free versions and fortified soy beverages.
  • Select lean protein foods and protein alternatives.
  • Limit saturated fats by selected unsaturated oils and foods.
  • Reduce sodium intake.
  • Drink alcohol in moderation and reduce foods with high or added sugars.

“Your health is important. Taking steps to prevent, detect and care for yourself now will lead to a healthier and more fulfilling life,” Miner said.

A fact sheet on men’s health — titled, Cancer: Early Detection and Prevention — is available online from K-State Research and Extension.

Meat scientist explores the science behind cooking aromas and share their flavorful secrets

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Guest Columnist
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The aroma of grilled meat wafting across the backyard can make your mouth water as you seem to almost taste the steak from the grill.

But did you know there is an actual science behind why that happens?

Chris Kerth, Ph.D., associate professor of meat science and muscle biology in the Texas A&M College of Agriculture and Life Sciences Department of Animal Science, has spent more than 12 years researching flavor aromas and how good and bad odors correlate with our perception of flavors.

For example, when you smell a steak cooking, Kerth explains how you are smelling the volatile chemical compounds that it emits in reaction to the heat. It is those chemical compounds he detects and quantitates in his scientific research.

Some of those smells and odors, like grilled flavor, result in positive responses like “I am hungry, and I want to eat this.” There are also odors like soured milk that result in negative responses. If you smell those odors, then you likely will not want to eat the product as they tend to be indicators of poor quality.

The science behind the smell

Kerth’s research interests are primarily animal nutrition, management and genetic factors related to flavor chemistry and the development of aromas that impact the sensory and quality traits in meat, food and beverage products.

By sticking a specialized needle into a container with a food or beverage and allowing it to absorb the aromas before putting it into a gas chromatograph, he can capture the aroma compounds or chemicals from the meat or beverage to be separated, identified and quantified.

When it is done, Kerth knows what chemical is responsible for what aroma.

“Often when we talk about food and how it tastes, we mostly talk about tenderness or texture,” he said. “But about 12 years ago, I became interested in determining how to objectively measure flavor.”

The concept of measuring the flavor of food is extraordinarily more complex than simply measuring tenderness or juiciness and requires very specialized equipment.

Being able to characterize the differences is important, Kerth said. For instance, chemicals containing sulfur compounds can be associated with a bad smell like rotten eggs. But, in really small quantities, sulfur actually has a pleasant odor to it, contributing to the meat flavor.

“Once we were able to identify and quantify the different chemicals, we started working with the meat itself to find ways to increase the good aromas and decrease the bad aromas,” he said.

Kerth began working with Rhonda Miller, Ph.D., Texas A&M AgriLife Research Faculty Fellow and meat science professor in the department, on the sensory side of food tastes. She would conduct expert, trained sensory panels and consumer panels to identify factors that influence their evaluations of taste based on mouth feel.

Then, after evaluating those results, they could both specifically tell the volatile aroma chemicals that consumers did and didn’t like.

A little fat reverse engineering

From a chemistry standpoint, Kerth said much of the aroma comes from either the breakdown of fat or the surface browning, which requires protein and sugars naturally found in meat. And that is determined by the cooking method and how much heat is involved.

“The more heat we apply, the more those flavors will be generated,” he said. “Bacon out of the package doesn’t smell like much, but once it starts cooking, the whole house smells like bacon. So, cookery is hugely important in generating the aromas and flavors we want.”

Kerth went a step further, concentrating on the grill temperature.

“When you put that piece of meat on the grill, whether it is a gas grill or charcoal grill or flat top in a commercial kitchen, the temperature of that grill is very important because we want that sear on the outside,” he said. “Imagine the difference in flavor between a pot roast from a Crock-Pot with no browning and a steak with a nice sear from a hot grill.”

While it is important the meat be cooked to the internal doneness level the consumer is seeking, controlling how much browning is on the outside is also important — and challenging. Getting that nice sear without overcooking is both an art and a science.

“Whenever we’ve done these studies where we’ve changed the grill temperature, the more char we get, the better – up to a certain point,” Kerth said. “If you have really thick steaks, you can actually overdo it and get too much browning, which can turn consumers off. So, there’s a window in there you want to hit.”

In the end, he said, it’s the combination of our senses — taste, texture and aroma — that when brought together in the right combination help you have an even greater eating experience.

 

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