Volume 87 | December 2, 2019
Deer Tests Positive For Chronic Wasting Disease In Western WI
A deer has tested positive for Chronic Wasting Disease in Dunn County, Wisconsin, the Wisconsin Department of Natural Resources announced Friday. 

According to the DNR, the buck was harvested during the 2019 archery season and later tested positive for the disease. It is the first deer to test positive in the county. 

In 2018, 373 samples were sent to the DNR and none tested positively. Officials believe chronic wasting disease is not spread throughout the county and instead concentrated only in the area the infected deer was found. 

The DNR enacts bans on baiting and feeding of deer within a 10-mile radius of where an infected deer is found. 

The DNR encourages hunters to report sick deer and properly dispose of carcasses.
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In the News
Bill Seeks FDA Access to Animal Operations During Outbreaks
The Expanded Food Safety Investigation Act of 2019, introduced on Nov. 21, would allow the Food and Drug Administration the authority to conduct microbial sampling on concentrated animal feeding operations (CAFOs). A full text of the bill is not yet available.
China's Pork Imports Double in October
Chinese consumers saw some relief from skyrocketing pork prices in China, as the cost of pork receded last week. Although this brought some relief to consumers, it’s still too early to claim that pork prices will continue to fall and stabilize.
CattleTrace Holds First Industry Symposium
CattleTrace, the industry-driven initiative to build a disease traceability system for the beef industry, has expanded to multiple states. That was one of the messages more than 200 industry leaders from across the nation discovered at the first CattleTrace Industry Symposium held Nov. 22, 2019, in Manhattan, Kan.
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In 1945, Ralph F. and Alice Stayer opened a butcher shop and named it after their quaint hometown – Johnsonville, Wisconsin. The delicious sausage made in the Stayer’s butcher shop came from an old family recipe, which made its way down the family tree from 19th-century Austria. This recipe became known as the sausage with the BIG TASTE, and a legacy was born!
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