Antibiotics in Meat: What Are You REALLY Eating?
72% of all US sales of antibiotics are those added to animal water or feed. These are given for purposes “growth advancement and disease prevention purposes” in healthy animals being raised in crowded or unhygienic conditions. Almost every European and North American public health agency agrees that this routine use of antibiotics in livestock worsens the epidemic of antibiotic resistance. Unfortunately, bacteria can develop antibiotic resistance (evolution of MRSA superbug linked to livestock; MRSA from livestock found in humans), requiring stronger and stronger antibiotics to treat these infections when they occur in humans. It is generally accepted that the use of medically important antimicrobials for non-therapeutic use in food animal production does not protect and promote public health. A new report, titled Chain Reaction, has graded and ranked the US’s top restaurant chains on their policies and practices regarding antibiotic use in their ingredients. Despite many fast-food chains pledging to cut back on chemicals and preservatives, a recent investigation found that only two of the 25 restaurants investigated provide meat that are >90% antibiotic-free (Chipotle and Panera).
How did your favorite restaurant fare? Did it make the grade?