The resistance to over-use of antibiotics is gaining steam throughout North America after the recent release of a detailed study by Consumers Report. Apparently 82% of those surveyed said that they would buy antibiotic-free meat and poultry if it were available. This sounds quite convincing and seems to endorse the position of the Consumers Union and its supporters: (FixFood, Consumers Union, Center for Food Safety, Natural Resources Defense Council, etc.)
However, closer inspection reveals that it was 82% of the 24% of respondents who said that the stores where they shopped did not offer antibiotic-free meat/poultry. That in fact amounts to less than 20% of the total people surveyed.
Most large cattle ranchers and hog and chicken farmers put antibiotics in either feed or water to help their livestock process food more efficiently and to bulk up faster. Veterinarians and cattle experts argue that using small doses of antibiotics as a preventive measure cuts the risk of an animal getting sick by 25 percent to 50 percent.
But many scientists and medical doctors believe giving antibiotics to animals when they are not sick contributes to more drug-resistant infections, known as “superbugs” in humans. The most recent data used by the “no antibiotics” camp is a 2002 report released by the Centers for Disease Prevention and Control. It states that the “vast majority” of the 99,000 people who died from hospital-acquired infections, were caused by antibiotic-resistant infections.
Undoubtedly, this debate will rage on for some time. It may even become a political hot button approaching the November primaries. For more information on this topic, we have listed some links below.
Also, for those who prefer to examine their options, we have included a real-time map of farms, markets, eateries and retailers who serve meat raised without excessive use of antibiotics.
Oxy Blast customers report drastic reduction in the need to use anitbiotics and report improved health and weight gains in all species.