Antibiotic-free meat gets a foothold in US
Facing pressure from environmentalists and shareholder activists, major U.S. food companies and restaurant chains are moving to limit antibiotics in farm animals raised for meat. Last month, Tyson Foods announced a "no antibiotics ever" pledge for all Tyson-branded chicken products, building on an earlier promise to restrict drug use on broiler chickens. Analysts see the latest Tyson announcement as further evidence of a trend of large companies limiting pharmaceuticals that scientists believe increases drug-resistance for treating pneumonia, infections and other illnesses in humans.
The wave started in 2014 with Perdue Chicken and chicken-based fast-food chain Chick-fil-A, followed by McDonald's, Wal-Mart Stores, Pilgrim's Pride and others. The announcements vary in scope, with some companies, for example, still permitting the use of ionophores, antibiotics not used in human medicine. The shift follows warnings about antibiotic resistance from health officials and a September 2016 United Nations General Assembly resolution that pledged coordinated action to address overuse.
"We're seeing a cry from consumers for meat that's responsibly raised," said Lena Brook, a food policy advocate for the Natural Resources Defense Council (NRDC).
Still, the breadth of the movement should not be overstated. While an estimated 40 to 50 percent of U.S. chicken now is antibiotic-free, the percentage is far lower for pork and beef.
Moreover, several leading companies have resisted action. Kentucky Fried Chicken, part of Yum Brands, currently scores an "F" on an NRDC scorecard on antibiotics policy, while Sanderson Farms, a leading U.S. chicken producer, has lampooned the trend.
"There's certainly strong and growing demand for it today, but to what extent it's a fad or a long-term trend remains to be seen," said Zain Akbari, a food industry analyst at Morningstar.
Experts in animal farm science say U.S. farmers for decades routinely employed antibiotics as a means to speed growth rates for animals, and to prevent disease outbreaks on farms where animals are frequently packed in close quarters. But an April 2014 World Health Organization report warned of the potential for a "post-antibiotic era" in which "common infections and minor injuries can kill" as drugs become ineffective.
The wave started in 2014 with Perdue Chicken and chicken-based fast-food chain Chick-fil-A, followed by McDonald's, Wal-Mart Stores, Pilgrim's Pride and others. The announcements vary in scope, with some companies, for example, still permitting the use of ionophores, antibiotics not used in human medicine. The shift follows warnings about antibiotic resistance from health officials and a September 2016 United Nations General Assembly resolution that pledged coordinated action to address overuse.
"We're seeing a cry from consumers for meat that's responsibly raised," said Lena Brook, a food policy advocate for the Natural Resources Defense Council (NRDC).
Still, the breadth of the movement should not be overstated. While an estimated 40 to 50 percent of U.S. chicken now is antibiotic-free, the percentage is far lower for pork and beef.
Moreover, several leading companies have resisted action. Kentucky Fried Chicken, part of Yum Brands, currently scores an "F" on an NRDC scorecard on antibiotics policy, while Sanderson Farms, a leading U.S. chicken producer, has lampooned the trend.
"There's certainly strong and growing demand for it today, but to what extent it's a fad or a long-term trend remains to be seen," said Zain Akbari, a food industry analyst at Morningstar.
Experts in animal farm science say U.S. farmers for decades routinely employed antibiotics as a means to speed growth rates for animals, and to prevent disease outbreaks on farms where animals are frequently packed in close quarters. But an April 2014 World Health Organization report warned of the potential for a "post-antibiotic era" in which "common infections and minor injuries can kill" as drugs become ineffective.
Last Update: March 12, 2017 21:46