Antibiotics in Food – 3rd Annual Report Released

In the third annual Chain Reaction report, the most popular US fast food chains are graded on their use of antibiotics in food, specifically meat,  as well as their policies and meat sourcing practices. Historically, antibiotics have been given to animals that weren’t sick in an effort to speed up weight gain and to prevent diseases arising from overcrowding and unsanitary conditions. 

Though recent pressure from consumers has helped some chains cut back on antibiotic use, only two of the 25 restaurants surveyed received an A grade, with 12 others passing and 11 others failing. According to CNN Chief Medical Correspondent Dr. Sanjay Gupta, “Antibiotic resistance is one of the biggest health threats facing us today,” overuse of antibiotics has resulted in them losing their effectiveness. It is estimated that 70 percent of medically important antibiotics in the US are used in livestock. The CDC, as well as top medical experts, agree that overuse in livestock contributes to antibiotic-resistant superbugs, which infect over two million people annually.

When animals are given antibiotics, either through their food or water, they can develop a resistance to the drug, which can then be transferred to other animals or even people. In an effort to combat this resistance, the US FDA has begun making changes. By January, they will no longer allow animal drug manufacturers to prescribe medically important antibiotics for the sole purpose of growth.

Defining Antibiotic Use Policies

In the report, a coalition of organizations calls on fast food restaurants to adopt policy changes that limit or reduce antibiotic use in meat supply chains. Another goal of the report is to inform consumers about the products they are ingesting. The report states:

The nation’s fast food restaurant chains are in a unique position to address the antibiotic resistance crisis. Fast food chains are huge buyers of meat and poultry. A quarter of all chicken produced in the United States is sold through fast food restaurants, and McDonald’s has been cited in the media as the largest buyer of beef in the United States.

This year’s report found that half (14) of the twenty-five restaurants surveyed had taken some steps to limit antibiotic use in their supply chains, though the majority of progress has taken place in chicken production, with little improvement in the beef and pork industries.

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