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Boosting Calf Health and Growth: The Pros and Cons of Transition Milk vs. Milk Replacer

Explore if transition milk or milk replacer is better for your calves’ health and growth. Which one works best?

Summary: Have you ever wondered if there’s a better way to feed your young dairy calves? Many farmers are turning their attention to Transition Milk (TM). This special milk, produced from the second to the sixth milking after calving, packs more energy, protein, and essential bioactive compounds than mature milk. But does it offer significant advantages over traditional milk replacer (MR)? Calves fed TM have shown a growth increase of 0.3 kg/day, enhanced digestion, improved eye, ear, and nasal health scores, and increased body weight gain, heart girth, and hip height [Shiraz University Study]. However, TM has practical challenges like its perishable nature, variable daily supply, and more labor-intensive processes. Balancing these factors can help determine if TM is the right choice for quicker growth rates and better health scores for your calves or if MR’s simplicity and consistency make it the better option.

  • Transition Milk (TM) is used from the second to the sixth milking after calving.
  • TM contains higher energy, protein, and bioactive compounds than mature milk.
  • Feeding TM can increase calves’ growth by 0.3 kg/day.
  • TM-fed calves show enhanced digestion and better overall health scores.
  • Improved calf health includes better eye, ear, and nasal health, increased body weight gain, heart girth, and hip height.
  • TM has practical challenges, such as its perishable nature and variable daily supply.
  • Choosing between TM and Milk Replacer (MR) involves weighing quicker growth and health benefits against the simplicity and consistency of MR.
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Have you ever wondered what may help your dairy calves get a jump start in life? As a dairy farmer, you understand their early health and development are critical. But did you realize that the milk you give them may make all the difference? Transition milk (TM), generated between the second and sixth milkings after calving, contains more calories, protein, immunoglobulins, and beneficial substances than mature milk. Conversely, milk replacer (MR) is a popular option. However, calves given TM grew 0.3 kg/day faster than those fed MR, owing to improved digestion and nutritional absorption. Understanding these distinctions may help you make better choices for your herd.

So, What Exactly is Transition Milk? 

So, what precisely constitutes transition milk? It is the nutritious milk produced between the second and sixth milking after a cow gives birth. During this brief period, transition milk has a distinct makeup that sets it apart from mature milk.

Transition milk is more caloric-dense, protein-rich, and contains more immunoglobulins than mature milk. These components are critical to the growth and well-being of newborn calves. The added energy encourages calves to grow more vigorously, while the extra protein aids muscular growth. Immunoglobulins strengthen calves’ immune systems, enabling them to fight off viruses and health difficulties early in life.

Understanding this explains why there is a rising interest in utilizing the advantages of transition milk in dairy production. Transition milk significantly increases growth rates and improves overall calf health.

Let’s Dig into the Benefits of Feeding Transition Milk (TM) to Your Calves 

Let’s examine the advantages of providing your calves with transition milk (TM).

First, consider growth rates. Shiraz University found that feeding calves 4.3 liters of TM per day for three days resulted in 0.3 kg/day more development than milk replacer (MR) [source]. That represents a significant increase due to the calves digesting their diet more effectively.

Digestion is another area where TM excels. The calves on TM demonstrated enhanced digestion, which is crucial for absorbing nutrients required for development and general health. Improved digestion frequently results in a more robust, healthier animal.

Last but not least, let us consider health indices. A Shiraz University research indicated that calves fed TM had improved eye, ear, and nasal health ratings compared to those given MR. These improvements in health indicators result in fewer problems and possibly decreased veterinarian bills.

Feeding TM to young calves has various benefits. If you have access to this nutrient-dense milk, it may be worth including in your feeding plan.

The Practical Hurdles of Using Transition Milk (TM) 

While the advantages of providing Transition Milk (TM) to your calves are apparent, we must recognize the obstacles that come with it. Have you ever thought about the practical challenges you could face?

Unlike milk replacer (MR), TM is a perishable product. To keep it fresh, use proper refrigeration or other preservation procedures. Can you manage this additional requirement?

Variable Daily Supply: TM is only accessible between the second and sixth milking following calving. This restricted time frame might result in irregular supply. How will you handle feeding schedules if supplies fluctuate?

Increased Labor: Preparing and managing TM requires more processes and monitoring than MR. This extra work could impact you if you are already slim. Is your staff prepared for the added workload?

While TM has many benefits, evaluating these practical issues can help you better select your dairy farm. Balancing the advantages and disadvantages of TM may result in healthier, flourishing calves.

Why Milk Replacer Is a Go-To for Many Dairy Farmers

Let’s look at milk replacers and why they are so popular among dairy producers. Milk replacer (MR) is a formula that mimics the nutritional profile of cow’s milk, making it a viable option for feeding calves. The convenience factor is one of the primary reasons for its appeal. Unlike transition milk, which may be variable in availability, milk replacer is a constant and dependable solution. This constancy guarantees that your calves are always satisfied, regardless of the time or circumstance.

The convenience of usage is also unparalleled—no need to chill or store the product indefinitely. You combine it, and it’s ready to use. This basic strategy may save you time and work while ensuring your calves get the necessary nourishment.

Transition Milk vs. Milk Replacer: A Comparative Breakdown

AspectTransition Milk (TM)Milk Replacer (MR)
Nutrition ValueHigher in energy, protein, and bioactive compoundsStandardized and consistent in nutrient content
Growth BenefitsIncreased growth rate, body weight gain, heart girth, and hip heightAdequate for growth but lower performance compared to TM
Health BenefitsImproved eye, ear, and nasal healthGood overall health but not as strong as TM in specific areas
Gut FunctionSupports better gut health and functionStandard gut health support is not as enhanced as TM
Supply ConsistencyVariable daily supply, dependent on fresh cow milkingConsistent and reliable supply
Storage and PreservationPerishable require proper storage and handlingLess perishable; more accessible to store and manage
Labor and ManagementMore labor-intensive due to handling and preservation needsLess labor-intensive; easier to prepare and feed

Cost-Benefit Analysis: Transition Milk (TM) vs Milk Replacer (MR)

Production Costs 

Let us start with production. Transition Milk (TM) is a byproduct of your current milking process, especially the second to sixth milkings after calving; hence, no direct production expense is involved. However, the reality of farming is that your TM supply will change according to your calving calendar. Milk Replacer (MR) is in constant supply. However, it is an extra purchase with continuous expenses determined by your formula and provider. On average, you may spend between $1.50 and $2 per calf every day on MR  [Cornell Dairy Extension

Storage and Labor Costs 

Storage and labor will come next. Transition Milk requires special handling since it is perishable and must be chilled quickly to retain quality. This might include purchasing more refrigerated units and arranging manpower for milking, collecting, and storage. On the other hand, MR is available in a dry, easy-to-store form that is less labor-intensive but usually needs mixing before feeding. The convenience of MR storage may save you essential time and labor expenses in the long run.

Health and Growth Benefits 

Now consider the financial benefits: more excellent health and growth. According to studies, calves given TM develop at 0.3 kg/day faster than those fed MR. These TM-fed calves also had superior general health, which might result in cheaper vet expenses, lower mortality rates, and more long-term production. These improvements might result in significant financial gains. Healthy and faster-growing calves may achieve weaning and market weights sooner, resulting in a faster return on investment  [SpringerLink Study

In the end, the option is not apparent. Transition milk may provide considerable health and development advantages but requires more complicated Management and a fluctuating supply. Milk Replacer is consistent and straightforward to store, although it may not be as nutritionally dense as TM. Consider these considerations carefully to decide the best method for your operation’s requirements and circumstances.

Making the Smart Choice: Transition Milk or Milk Replacer for Your Calves? 

When choosing between Transition Milk (TM) and Milk Replacer (MR), consider what makes the most sense for your farm’s unique setup. Are you aiming for quicker growth rates and better health scores? If so, TM might be the better option for you. However, ask yourself these key questions: 

  • Do you have the labor to manage feeding TM? TM requires careful storage and handling to prevent spoilage.
  • Is your daily supply of TM consistent? Inconsistent availability can disrupt the benefits of feeding TM to your calves.
  • What are your goals? If quick growth and overall health of calves are top priorities, the additional effort of feeding TM could be worthwhile.

So, how do you implement TM efficiently if you choose to go down that route? Here are some practical tips: 

  1. Identify a Reliable Source of TM: Ensure you consistently collect TM from your herd.
  2. Proper Storage: Refrigeration or freezing methods to preserve TM’s quality. Remember, TM is perishable!
  3. Determine a Feeding Schedule: Create a consistent feeding routine to maximize TM’s benefits. Research highlights better growth rates for calves on reliable feeding schedules.
  4. Monitor Health and Growth: Monitor your calves’ progress. Note improvements in weight gain, gut health, and overall vitality.

If TM seems too big of a logistical burden, don’t worry. MR provides a more accessible and regulated feeding method. While it may not offer the same quick growth advantages as TM, its constancy may result in efficient and consistent calf development.

Ultimately, the decision concerns what best fits your farm’s resources, labor skills, and goals. Consider what is practicable for you and make any required modifications to promote your calves’ health and development.

The Bottom Line

To summarize, providing transition milk (TM) to your calves has several advantages, ranging from increased growth rates to better health outcomes, all supported by extensive research. However, weighing these benefits against practical obstacles such as preservation concerns and intermittent supplies is critical. Despite the possibility of decreased development, milk replacer (MR) remains a mainstay for many dairy producers due to its simplicity and consistency.

Consider the nutritional and economic implications while deciding on a herd management strategy. Could the benefits of TM warrant the extra work, or does the reliable nature of MR better suit your farm’s needs?

So, what are your next steps for improving calf health and growth? Dive deeper into your farm’s conditions, and be bold and experiment or seek guidance from other farmers. Remember that the most outstanding selection corresponds with your objectives and available resources.

Learn more: 

How to Prevent Diarrhea in Dairy Calves

Want healthier herds? Discover expert tips to prevent diarrhea in dairy calves and keep your farm running smoothly.

Summary: Diarrhea, also known as scours, is a common issue in dairy cattle, causing dehydration, weakness, and increased susceptibility to illnesses. It can delay weaning and weight increase, and controlling an epidemic can be costly. Farmers should adopt proactive measures to avoid diarrhea, which can have severe consequences on the health and development of their herd. Diarrhea is caused by infectious agents, poor nutrition, environmental stress, and dehydration. Severe dehydration can be fatal, with 65% of calves dying before weaning due to diarrhea. Addressing scours quickly and understanding their causes can significantly improve dairy operations. Colostrum is essential for newborn calves’ health and development, and milking the cow promptly and providing 3 to 4 quarts of high-quality colostrum within the first two hours is crucial. Consistency in feeding programs, maintaining a clean environment, proper hygiene, vaccinations, and daily health checks are also essential for young calves.

Key Takeaways:

  • Early intervention is crucial for managing calf diarrhea effectively.
  • Ensuring quality colostrum intake within the first few hours of life boosts immunity.
  • Adhering to consistent milk replacer feeding schedules supports digestive health.
  • Maintaining a clean and sanitized environment reduces infection risks.
  • Vaccinations and regular health checks are instrumental in early detection and prevention.
  • Minimizing stress through proper handling and environmental management improves calf resilience.

Imagine running a marathon with a damaged ankle; this is how dairy calves with diarrhea feel. This frequent yet bothersome illness may deplete their vigor, limit their development, and eventually harm your bottom line. But as a farmer, you have the power to prevent this. Persistent diarrhea causes dehydration, weakness, and an increased susceptibility to various illnesses. Diarrhea prevents a calf from concentrating on growth, which may delay weaning and weight increase. From veterinarian fees to the cost of rehydration solutions, controlling an epidemic may be costly. By adopting proactive measures to avoid diarrhea, you take control of your herd’s long-term health and productivity.

The Silent Herd Killer: Understanding and Preventing Diarrhea in Dairy Calves

Diarrhea, often known as scours, typically occurs while rearing dairy calves. Diarrhea is the passing of loose or watery feces, which signals that the calf’s digestive system is out of balance. Understanding why diarrhea occurs is critical to avoiding it and ensuring your calves develop into healthy, productive cows.

Common Causes: 

The culprits behind diarrhea in calves are varied but often revolve around a handful of factors: 

  • Infectious Agents: Bacteria, viruses, and parasites are frequent offenders. E. coli, Rotavirus, and Cryptosporidium are among the most common pathogens.
  • Poor Nutrition: Inconsistent or low-quality feeding schedules can disrupt a calf’s digestive system.
  • Environmental Stress: Changes in weather, housing conditions, and hygiene practices can contribute to the onset of diarrhea.

Impact on Health and Growth: 

Diarrhea isn’t just a passing inconvenience; it can have severe repercussions on your calves’ health and overall development. Here’s how: 

  1. Dehydration: Calves can become dehydrated as their bodies lose fluids rapidly. You can gauge their hydration by assessing the skin tent and the space between the eyelid and eyeball.
  2. Nutrient Deficiency: Diarrhea impairs nutrient absorption, so your calves won’t get the necessary fuel for growth. This can lead to stunted growth and weaker immune systems.
  3. Increased Mortality: If not appropriately managed, severe dehydration can be fatal. Geoff Smith from North Carolina State University notes that 65% of calves die before weaning, mainly due to diarrhea.

Addressing scours quickly and properly understanding their causes can make a difference in your dairy operation.

Supercharge Your Newborn Calves with High-Quality Colostrum 

Colostrum is more than simply the first milk you give your calf; it’s a lifeline full of vital antibodies and minerals. Without it, newborn calves are at a considerably increased risk of illness, including the dreaded diarrhea. The first 24 hours of a calf’s life are crucial for colostrum absorption. During this time, a calf’s stomach is most sensitive to these lifesaving antibodies, making it essential to provide high-quality colostrum as soon as possible.

So, how do you guarantee your calves get enough colostrum? After calving, begin by milking the cow as soon as possible, and then give the calf 3 to 4 quarts of high-quality colostrum within the first two hours. Delivering a second meal around 12 hours later is preferable to replenish their antibody levels.

Remember to examine the quality of the colostrum. Use a colorimeter or a Brix refractometer to determine the antibody concentration. Colostrum should have a Brix value of 22% or above. If the quality of the colostrum isn’t good enough, consider utilizing a high-grade replacement.

Finally, cleanliness is critical. Sanitize all feeding equipment to avoid introducing germs to your delicate neonates. By emphasizing colostrum, you’re giving your calves a head start in life and preparing them for a healthy future.

Fueling Young Lives: Mastering Milk Replacers and Feeding Schedules for Happy, Healthy Calves

Proper nutrition and feeding methods are essential for starting your dairy calves well. First, let’s discuss about milk replacers. High-quality milk replacers include the nutrition your calves need for proper development and well-being. Look for replacers with a decent protein-to-fat ratio, often 20-22% protein and 15-20% fat.

Proper mixing procedures may make a huge impact. Always follow the manufacturer’s mixing ratios. Ensure the water is at the appropriate temperature, usually about 110°F (43°C). Mix carefully to eliminate lumps that might clog nipples or feeding bottles.

Consistency is essential in feeding programs. Newborn calves should be fed at least twice daily, but three times may be advantageous, particularly in the first few weeks. This helps to avoid digestive disorders like diarrhea by keeping the calves’ digestive tracts from being overloaded.

Furthermore, adding solid meals, such as starter grain, at about one week of age might assist in smoothing the transition and promote rumen growth. Keep an eye on their hydration levels and always provide clean water. This balanced strategy maintains your calves healthy and primed for solid development and a prosperous future.

Clean is King: Why Pristine Environments are Non-Negotiable for Calf Health

Maintaining a clean environment for your calves is more than a hassle; it is essential to their health. Regular cleaning of feeding equipment, bedding, and dwelling places significantly minimizes the incidence of infections that cause diarrhea. Improper hygiene might lead to health problems. Prepare that power washer, replace the bedding often, and constantly sterilize feeding equipment. Maintaining the highest standards of cleanliness ensures a clean barn and protects your herd’s future health.

Shield Your Calves: The Importance of Vaccinations and Daily Health Checks

Like humans, young calves need a robust immune system to fight sickness; immunizations play an essential role in developing that response. The immune system is the body’s defense against diseases. Vaccinations help the immune system recognize and fight specific diseases, reducing the risk of illness and promoting overall calf health.

Begin with vaccination for Infectious Bovine Rhinotracheitis (IBR), Bovine Viral Diarrhea (BVD), and Respiratory Syncytial Virus (RSV) from 3 to 6 weeks old. Follow up with boosters as advised by your veterinarian. A 7-way Clostridial vaccination administered between the ages of 4 and 6 weeks is an excellent starting point for Clostridial illnesses.

Regular health checkups are as important as vaccines. This entails evaluating each calf daily for indications of sickness, such as scours, runny nostrils, coughing, dull eyes, and wastefulness. Look for changes in behavior, appetite, and stool consistency. Quick and early detection of these signs may make all the difference.

Use a thermometer to check for fever, and maintain a weekly portable record of each calf’s health. Trust your instincts; if something seems wrong, it usually is. Remember to check their hydration and weight growth; these are good general wellness signs.

Frequent health monitoring helps detect infections early on, lowering the risk of an epidemic and keeping your herd healthier in the long term. Never underestimate the importance of a careful eye and a regular immunization program in protecting your calves’ health!

Stress: The Sneaky Saboteur of Calf Health

Stress is the sneaky saboteur of calf health, often paving the way for diarrhea and other ailments. Minimizing stress isn’t just good practice—it’s essential. Here are some practical strategies you can implement to keep your calves calm and thriving: 

  • Gentle Handling: Always approach your calves calmly and handle them with care. Abrupt movements and loud noises can easily stress out young calves, leading to a compromised immune system.
  • Proper Housing Conditions: Ensure a clean, dry, and draft-free living environment. Calves need a comfortable space to lie down without feeling cramped or wet.
  • Gradual Weaning: Abrupt changes can be complex on calves. Implement a gradual weaning process to reduce stress and give their digestive systems time to adjust. Mix in small amounts of solid feed with their milk replacer before transitioning fully.

Focusing on these stress-reduction strategies will set the stage for healthier, happier calves with resilient immune systems.

The Bottom Line

Maintaining the health of your dairy calves is more than just a duty; it is a critical investment in the future of your herd and farm output. Diarrhea prevention requires high-quality colostrum, sufficient nutrition with milk replacers, a clean environment, current vaccines, and efficient stress management. Consistency in these techniques is your greatest weapon against this quiet herd killer. Prioritize colostrum quality from birth, carefully coordinate feeding schedules, maintain excellent cleanliness, and keep immunization regimens current. Remember that your calves’ health now influences your herd’s vigor tomorrow. Will you take the necessary actions to protect their future?

Learn more:

FSIS Confirms No H5N1 in Beef: Meat Supply Deemed Safe After Rigorous Testing

Explore how FSIS validates the safety of our beef supply through meticulous testing. Intrigued by the stringent inspection protocols and outcomes? Gain insights into the measures taken to guarantee safe meat consumption.

In an era where public health and food safety have never been more critical, the USDA’s Food Safety and Inspection Service (FSIS) is the nation’s vigilant overseer of our meat supply. This dedicated agency relentlessly ensures that every cut of meat reaching consumers is scrutinized for safety and quality. Recently, public concern surged regarding the presence of H5N1, commonly known as avian flu, in beef products. Addressing these fears head-on, the FSIS undertook a comprehensive series of tests to ascertain the safety of the beef muscle from cull dairy cows

The Testing Process Undertaken by FSIS Was Both Rigorous and Methodical 

The FSIS testing process demonstrated its unwavering commitment to meat safety. Collecting 109 muscle samples from cull dairy cows at select FSIS-inspected slaughter facilities was pivotal. These samples were gathered under stringent conditions to ensure accuracy and avoid contamination. They were selected from critical facilities representing the dairy industry

Testing muscle samples is crucial as these tissues are directly consumed, making their safety vital. By focusing on muscle tissue, FSIS ensured that any viral particles were identified before they could enter the food chain. This targeted approach addresses critical risks associated with viral transmission in meat. 

The detection methods were advanced and thorough, including polymerase chain reaction (PCR) testing to detect viral RNA in samples. This sensitive technique allowed for precise identification of viral particles, ensuring reliability and conclusiveness in the safety of the meat reaching consumers.

FSIS Testing Confirms Robust Safety Measures with Minimal Viral Presence in Beef Muscle Samples

The final results of the comprehensive testing conducted by FSIS revealed that no viral particles were detected in 108 out of 109 muscle samples, underscoring the efficacy of the inspection processes. While viral particles were detected in tissue samples, notably in the diaphragm muscle, from one cow, it is crucial to highlight that no meat from these dairy cattle entered the food supply. This meticulous approach to ensuring the safety of our meat supply is a testament to the stringent safeguards implemented by FSIS, ultimately protecting consumers from potential health risks.

USDA’s Comprehensive Meat Inspection Protocols: Ensuring Quality and Safety at Every Step

The USDA’s stringent meat inspection protocols ensure that only the highest quality products enter the food supply chain. FSIS veterinarians are stationed at all federal slaughter facilities to oversee inspections, which are crucial in maintaining public health standards and safeguarding consumer confidence. 

The inspection process is divided into two stages. First, FSIS veterinarians conduct a thorough pre-slaughter examination of each animal to identify any signs of disease or abnormality. This step is essential for detecting potential health issues that could compromise meat safety. 

After slaughter, a second inspection is carried out on all cattle carcasses. FSIS personnel meticulously evaluate the carcasses to ensure they meet the criteria for human consumption. This post-slaughter inspection includes checking for any signs of disease or contamination ensuring the meat is fit for the food supply. Only carcasses that pass this evaluation are deemed acceptable for human consumption. 

Through these dual layers of inspection, the USDA upholds a robust defense against potential hazards, ensuring that the meat reaching consumers is safe and of the highest quality. The active involvement of FSIS veterinarians at each stage underscores the commitment to public health. It highlights the meticulous care taken to protect the meat supply chain.

Enhancing Food Safety: FSIS Calls for Vigilant Consumer Practices in Handling and Cooking Raw Meats

In light of the recent findings, FSIS emphasizes the importance of consumer vigilance in handling and cooking raw meats. Consumers must follow guidelines to ensure food safety. Proper handling of raw meats is crucial to prevent cross-contamination. This includes washing hands thoroughly with soap and water before and after handling raw meat, using separate cutting boards and utensils, and cleaning surfaces and utensils immediately after use. 

Cooking meat to a safe internal temperature is equally critical. This step ensures the elimination of any bacteria or viruses, thus preventing foodborne illnesses. FSIS offers detailed guidance on safe minimum internal temperatures for different meats.

FoodSafe Minimum Internal Temperature
Beef, Pork, Veal & Lamb (steaks, chops, roasts)145 °F (62.8 °C) with a 3-minute rest time
Ground Meats (beef, pork, veal, lamb)160 °F (71.1 °C)
Poultry (whole, parts, ground)165 °F (73.9 °C)
Eggs and Egg Dishes160 °F (71.1 °C)
Fish & Shellfish145 °F (62.8 °C)
Leftovers and Casseroles165 °F (73.9 °C)
Ham, Fresh or Smoked (uncooked)145 °F (62.8 °C) with a 3-minute rest time
Fully Cooked Ham (to reheat)140 °F (60 °C)

Adhering to these guidelines, consumers play a crucial role in reducing the risk of foodborne illnesses and ensuring a safe, healthy food supply.

The Bottom Line

The FSIS’s testing confirms that the meat supply is safe and free from H5N1 contamination. Their inspection process and safety protocols protect consumers. Although viral particles were found in one tissue sample, they did not enter the food supply, proving the safeguards work. The FSIS also advises proper handling and cooking of raw meats to maintain safety, showing their strong commitment to food safety.

Key takeaways:

  • No viral particles detected in 108 out of 109 samples: Rigorous testing demonstrated that almost all beef muscle samples were free from H5N1 viral particles.
  • Confirmed infection in only one sample: Viral particles were detected in tissue samples, including diaphragm muscle, from one cow, but none of this meat entered the food supply.
  • Stringent inspection protocols: FSIS maintains thorough inspection processes involving multiple stages to ensure the highest quality and safety of meat products.
  • FSIS veterinarians at federal slaughter facilities: Veterinarians oversee both pre-slaughter and post-slaughter inspections to identify and mitigate any potential risks.
  • Consumer safety recommendations: FSIS advises consumers to properly handle and cook raw meats to safe internal temperatures to eliminate bacteria and viruses. Detailed guidelines are available online.

Summary: The USDA’s Food Safety and Inspection Service (FSIS) conducted tests on beef muscle from cull dairy cows to ensure its safety. The tests involved 109 samples under stringent conditions to avoid contamination. Advanced detection methods, including polymerase chain reaction (PCR), were used to detect viral RNA. The results confirmed that no viral particles were detected in 108 out of 109 samples, demonstrating the efficacy of the inspection processes. The USDA’s meat inspection protocols ensure only the highest quality products enter the food supply chain, overseen by FSIS veterinarians. The inspection process is divided into two stages: pre-slaughter examination of each animal to identify signs of disease or abnormality, and post-slaughter inspection on all cattle carcasses to meet human consumption criteria. FSIS emphasizes the importance of consumer vigilance in handling and cooking raw meats, such as proper handling to prevent cross-contamination and cooking to a safe internal temperature.

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