US pork industry is still relying on the use of antibiotics
The “Better Bacon: Why it’s high time the U.S. Pork Industry Stopped Pigging Out on Antibiotics” report released by the Natural Resources Defense Council, an advocacy group whose food and environment agenda includes responsible antibiotic use, claims that the Federal laws regarding this subject, in place since January last year, had no effect whatsoever on the use of antibiotics.
"They’re using the antibiotics now the same way they were before. They’re using them at low doses, routinely, added to feed or drinking water. And oftentimes when there’s no sick animals present", said David Wallinga, a doctor and author of the study, quoted by Kunc.org.
Wallinga warns about the risks that antibiotics used in the pig industry are often used to treat humans and a current use allows bacteria to develop resistance to the drugs, making impossible for doctors to cure some of their human patients.
From his point of view, Denmark and the Netherlands are examples that can be followed by the American farmers as the two European countries have a significant amount of pigs that are raised antibiotic-free or in very small dose.
The family, who participated in the MLA-supported 'More lambs from ewe lambs' research, spent the...
Organised by Quality Meat Scotland (QMS) in partnership with Food and Drink Federation (FDF) Scot...
The objective of the Chair is the continuous implementation of research, transfer, dissemination,...
