Nutrition
Massive anthrax vaccination underway in five regions
Ms Kimberly Rosen(right) presenting the vaccines to vertinary officials
About one million animals across the five regions in the Northern part of the country are receiving anthrax vaccination.
The United States (U.S) Government, through the U.S Agency for International Development (USAID), donated 100,000 doses of the vaccine to support government’s anthrax vaccination campaigns across the country.
The intervention is expected to build immunity of mostly livestock against the infection and prevent possible spread to other animals and humans.
Launching the campaign at Savelugu in the Northern Region, the USAID/Ghana Mission Director, Ms. Kimberly Rosen, said anthrax has a high transmission risk to humans which is why vaccination must be prioritised.
“Anthrax does not only threaten human life; when it destroys livestock, it also threatens economic prosperity and food security.”
In May 2023, Ghana experienced an outbreak of anthrax, affecting six districts in the Upper East Region. A total of 97 animals died from the outbreak. Thirteen suspected human anthrax cases were also detected, with one death recorded.
Dr Emmanuel Cudjoe, Chief Veterinary Officer, in a speech read on his behalf, said the vaccination was crucial to safeguard the health and well-being of the nation’s livestock and communities.
“Anthrax is a deadly disease that not only poses a grave risk to the health of our animals but also threatens the livelihoods of our farmers and the safety of our food supply. But today, we stand united in our resolve to confront this threat head-on.”
Anthrax is a serious, potentially life-threatening infectious disease that is passed from animals to humans.
To prevent future outbreaks, yearly animal vaccination is recommended, hence the launch of the campaign.
By Abigail Annoh
Nutrition
Turkey stew
Ingredients
– 1.5kg of turkey
-Salt and pepper to taste
-62-125g of vegetable oil
-5-6 tomatoes
-1 medium onion, sliced
-1 tablespoon of garlic,
– I tablespoonful of grounded gloves
-½ teaspoonful of dried thyme
-1 tablespoonful of smoked paprika
-¼ teaspoonful of curry powder
-1 bay leaf
-1 tablespoonful of Maggi or bouillon (chicken-flavoured)
-2 green onions, chopped (whites
and green parts)
-3 tablespoons (12g) parsley
-1-2 sliced carrot
Preparation
-Season chicken with salt, pepper, and seasoning.
-Cook turkey until tender
-Heat oil in a large pot over me
dium heat until hot, fry turkey
until brown.
-Wash, clean and blend tomatoes,
onions, and garlic.
-Pour the blended ingredients into the pot of chicken.
– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.
Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.
Add carrots, green and onions. Cook for five more minutes. Adjust the thickness of the stew with water or stock.
Season with salt according to preference. Remove the bay leaf.
Source: Pulse.com
Ingredients
– 1.5kg of turkey
-Salt and pepper to taste
-62-125g of vegetable oil
-5-6 tomatoes
-1 medium onion, sliced
-1 tablespoon of garlic,
– I tablespoonful of grounded gloves
-½ teaspoonful of dried thyme
-1 tablespoonful of smoked paprika
-¼ teaspoonful of curry powder
-1 bay leaf
-1 tablespoonful of Maggi or bouillon (chicken-flavoured)
-2 green onions, chopped (whites
and green parts)
-3 tablespoons (12g) parsley
-1-2 sliced carrot
Preparation
-Season chicken with salt, pepper, and seasoning.
-Cook turkey until tender
-Heat oil in a large pot over me
dium heat until hot, fry turkey
until brown.
-Wash, clean and blend tomatoes, onions, and garlic.
-Pour the blended ingredients into the pot of chicken.
– Add the thyme, curry powder, bay leaf, parlsey, bouillon, paprika to boil.
Let it simmer until tender (depending on the turkey), 20-30 minutes, frequently stirring to prevent the stew from sticking to the bottom of the saucepan.
Add carrots, green and onions. Cook for five more minutes. Adjust the thickness of the stew with water or stock.
Season with salt according to preference. Remove the bay leaf.
Source: Pulse.com
Nutrition
Health
benefits of Turkey
– Turkey is a rich source of protein
– Skinless turkey is low in fat
– Boosts energy production
– Boosts immune system
– Lowers cholesterol levels
– Contains selenium
