Antibiotics on the Farm

In January the FDA (Food and Drug Administration) ban on using antibiotics as growth promoters as an animal feed supplement went into effect in the United States. The new FDA rules, prohibiting the over-the-counter sale to farmers of medically important antimicrobial drugs for humans, were enacted in an effort to stem the growing resistance of bacteria to antibiotics. More still needs to be done. For decades, antibiotics have also been given to healthy animals to help prevent the diseases they might contract in crowded, unsanitary factory conditions- so called “therapeutic use.”

Under the new FDA rules, farmers will still be allowed to use antibiotics for therapeutic uses with a prescriptions from a veterinarian. There is concern that meat producers will use the same amount of antibiotics, not changing their practices but instead claiming that all antibiotic use is for disease prevention. The FDA is working with farmers to promote good farm hygiene practices that include immunization, clean water, and improved sanitation that can cut down on therapeutic use of antibiotics. To further reduce this therapeutic use that also significantly contributes to antibiotic resistance, routine use of antibiotics in this way must stop.

Farmers began adding small amounts of certain antibiotics to animal feeds early in the 1950s after it was observed that livestock eating antibiotic supplements gained weight more rapidly. How antibiotics promote growth is not fully understood. According to the FDA, by 2014 17,000 tons of antibiotics (80% of all antibiotic sales) were sold in the United States for livestock. Sales of antibiotics for farm use fell 10% in 2015 when fast food restaurants began to eliminate the use of poultry and meat raised with antibiotics lead by Chipotle, Panera Bread and Chick-fil-A and ultimately joined by the 25 largest fast food companies. In Europe, antibiotic growth promoters have not been allowed since 2006.

The antibiotic free movement began with chicken producers to meet the needs of fast-food chains that began voluntarily committing to antibiotic-fee policies in response to consumer demand. The challenge is whether the beef and pork growers can follow suit. These animals are longer-lived and move from farm to feedlot in their lifetime exposing them to more disease risks. Eliminating the prophylactic use of therapeutic antibiotics will be more challenging than it has been in poultry, but is essential for all our health. You can join the antibiotic free movement by buying meat and poultry raised without antibiotics and only eating at restaurants that are going antibiotic free.

To learn more read Maryn McKenna’s excellent book “Big Chicken,” the fascinating history of antibiotic use in agriculture and the changes happening to curb their abuse and overuse.