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EVANSVILLE – Armadillos are spreading into Indiana.The disease they bring with them, though, could take a long time to get here. The squat, sharp-clawed mammals are confirmed carriers of ...
A genetic study at the National Hansen’s Disease Program reported armadillos may be a source of infection. In the southern United States, some armadillos are naturally infected with the bacteria ...
Many species use their sharp claws to dig for food, such as grubs, and to dig dens. The nine-banded armadillo prefers to build burrows in moist soil near the creeks, streams, and arroyos around which it lives and feeds. Paws of a hairy and a giant armadillo. Armadillos have very poor eyesight, and use their keen sense of smell to hunt for food ...
The Centers for Disease Control and Prevention is telling Floridians to avoid armadillos after a rise in leprosy cases. According to local outlets, nine cases have been reported so far this year.
Sandfly species transmit the disease leishmaniasis, by acting as vectors for protozoan Leishmania species, and tsetse flies transmit protozoan trypansomes (Trypanosoma brucei gambiense and Trypansoma brucei rhodesiense) which cause African Trypanosomiasis (sleeping sickness). Ticks and lice form another large group of invertebrate vectors.
In the laboratory, raccoons, cats, armadillos, skunks, and sea otters have been shown to be intermediate hosts of S. neurona. The opossum passes the parasite through feces. Horses contract EPM from contaminated feed or water. Horses cannot pass the disease among themselves; that is, one horse cannot contract the disease from another infected horse.
According to the University of Florida, when looking for food, armadillos dig numerous holes in golf courses, lawns, flowerbeds, and gardens. The holes range in size from 1–3 inches deep and 3 ...
The spoilage of meat occurs, if the meat is untreated, in a matter of hours or days and results in the meat becoming unappetizing, poisonous, or infectious. Spoilage is caused by the practically unavoidable infection and subsequent decomposition of meat by bacteria and fungi, which are borne by the animal itself, by the people handling the meat, and by their implements.