Wednesday, June 27, 2012

Antibiotics are widely used by U.S. meat industry

Why should our LLMD's be accused of over-prescribing antibiotics when we are just a drop in the bucket?

From Consumer's Union

Our investigation finds that shoppers have lots of ‘no antibiotics’ choices, but they have to learn how to decipher product labeling

Published: June 2012

Many U.S. grocery stores now offer at least some meat or poultry that is raised without antibiotics, sometimes even at below-average prices for all meats of that type, but shoppers must become savvy about reading labeling to get products that live up to “no antibiotics administered”-type claims, according to new research from Consumer Reports.

The declining effectiveness of antibiotics has become a national public-health crisis, leading doctors and scientists to call for much more careful use of antibiotics so that disease-causing organisms don’t become immune to them. But since approximately 80 percent of all antibiotics sold in the U.S. are used by the meat and poultry industry to make animals grow faster or to prevent disease in crowded and unsanitary conditions, both supermarkets and consumers can have a major impact on this problem through their purchasing decisions.

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