Europe relies on "pre-harvest interventions," to reduce pathogens when the animal is still alive, including vaccination and different types of additives that are used in feed. Whereas the U.S. tends to focus on chemicals and other strategies to kill pathogens once the animal is already slaughtered.
Sorscher argues American producers should heed their European counterparts and try to emulate their "farm to fork" approach, not lobby to have those countries change their standards to accommodate the U.S...
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