Congresswoman Louise Slaughter (D-NY) says, “There is an urgent need to change the practices of American food producers to ensure that antibiotics are used responsibly in the production of food animals.”...More
USDA’s Food Safety and Inspection Service (FSIS) announcement of new methods with increased efficiencies for testing residues in meat products means that pork producers should review their operational and management decisions regarding drug usage, says Iowa State University Extension and Outreach swine veterinarian James McKean.
“Pork has had minimal violative antimicrobial residues for many years,” McKean says. “Knowing about this new testing procedure and program will help producers maintain that level of results.”...More
“A One Health Approach to Antimicrobial Use and Resistance” describes the second forum on the antibiotic issue sponsored by the National Institute for Animal Agriculture (NIAA). It is set for Nov. 13-15, 2012 at the Hilton Polaris Hotel in Columbus, OH....More
The Animal Agriculture Alliance joined 15 other agricultural organizations Thursday in submitting a letter to Congress in response to the recent Consumers Union report on the use of antibiotics in animal production. Read the full letter here....More
The National Pork Producers Council (NPPC) has recommended that USDA’s Food Safety and Inspection Service (FSIS) revise its Draft Compliance Guide for Residue Prevention.
“Prevention of violative residues is a high priority for the pork industry and we look forward to working with FSIS to prevent such violations from occurring in pork products,” says R.C. Hunt, NPPC president from Wilson, NC, in a letter to the agency....More
Natural compounds may offer an alternative to certain antibiotics in the future for treating young animals that are susceptible to bacterial infections, according to research conducted by U.S. Department of Agriculture (USDA) scientists....More
The Consumer’s Union “Meat on Drugs” recent consumer poll showed that a majority of Americans want meat raised without antibiotics. That claim brings to light an important issue, according to Terry Fleck, executive director, The Center for Food Integrity....More
Scientists at the U.S. Department of Agriculture’s Agricultural Research Service (ARS) have developed a new procedure to create antimicrobials that can be used as alternatives to antibiotics to kill pathogens.
Molecular biologist David Donovan at the ARS Beltsville Agricultural Research Center (BARC) in Beltsville, MD, developed the patented technology for the new form of antimicrobials that target disease-causing pathogens. Donovan works in the center’s Animal Biosciences and Biotechnology Laboratory....More
The chief veterinarian for the National Pork Producers Council (NPPC) says producers should start preparing for the loss of production uses of antibiotics in swine production.
“We are expecting in the next 3-5 years that the pork industry will lose growth promotion labels for most of the antibiotics used in swine medicine,” declares Liz Wagstrom, DVM. “We firmly believe those labels will be gone so get ready.”...More
A coalition of agricultural organizations sent a letter Wednesday to Rep. Louise Slaughter (D-NY), who is seeking to restrict severely antibiotic use in livestock and poultry production. The coalition pointed out the stringent federal approval process and regulation of antibiotics, the lack of human health risks from their judicious use in livestock production and the benefits they offer in food animal production....More
The National Pork Producers Council (NPPC) fired back last week at a media event sponsored by the PEW Campaign on Human Health and Industrial Farming in Washington, DC.
The event attempted to show that there is abuse of antibiotics in livestock and it is causing more antibiotic resistance....More
Animal health groups Wednesday supported the Food and Drug Administration's (FDA's) voluntary approach to reducing the growth-promotion uses of antibiotics in farm animals, but expressed reservations the policy may lead to sicker animals and higher meat prices, according to a report from the Center for Infectious Disease Research and Policy at the University of Minnesota....More
Not surprisingly, consumer interest in food production has driven press coverage this week of the recent U.S. Food and Drug Administration (FDA) decisions regarding antimicrobial use in livestock production. The FDA issued three documents guiding veterinarians, farmers and animal producers on the judicious use of medically important antibiotics in food-producing animals by eliminating production uses and targeting antimicrobial use to only address diseases and health problems. A variety of experts weighed in on both sides of this issue in stories across the nation....More
The National Pork Producers Council (NPPC) issued a news release this week responding to the publication of U.S. Food and Drug Administration (FDA) documents in the Federal Register pertaining to the reduction of antimicrobial use for food-producing animals. Under the new, voluntary initiative, certain antibiotics would not be used for production purposes, such as to enhance growth or improve feed efficiency in an animal. These antibiotics would still be available to prevent, control or treat illnesses in food-producing animals under veterinary supervision. A three year “phase-in period” would elapse before these changes become effective. The dates of the phase-in period are currently unspecified....More
The American Veterinary Medical Association (AVMA) reaffirmed its support of the responsible use of antibiotics in food animals after a federal court ruling demanded that the U.S. Food and Drug Administration (FDA) start proceedings to withdraw approval of certain uses of antibiotics used in food production....More
DNA testing has come a long way. Fans of the CSI television franchise tune in every week to see how forensic scientists use tiny tissue samples to unveil the culprit of a crime. DNA traceability could also be a valuable tool in tracing food back to its origins when needed....More
Livestock producers and their nutritionists have been wondering whether antibiotic residues from the ethanol fermentation process might linger in the distiller's co-products used in livestock diets....More
Mark Fehr and his brother-in-law Don Stuber buy 1,000 head of 21-day-old weaned pigs every nine weeks from a sow co-op. The pigs flow into a hot nursery and then flow into one side of a 2,000-head, double-wide finishing facility....More
The pork industry faces gradually tightening restrictions on the use of antibiotics to treat swine health issues. But producers are well suited to meet this challenge, says University of Illinois swine nutritionist James Pettigrew....More
Congresswoman Louise Slaughter (D-NY) sent a letter to over 60 fastfood companies, producers, processors and grocery chains asking them to disclose their policies on antibiotic use in meat and poultry production. Slaughter is also asking that the companies release the percentage of meat produced with and without antibiotics and information on any restrictions on antibiotic use....More
Antibiotics in pig feed increased the number of antibiotic-resistant genes in gastrointestinal microbes in pigs, according to a study conducted by Michigan State University (MSU) and the U.S. Department of Agriculture’s (USDA) Agricultural Research Service. Published in the current edition of the Proceedings of the National Academy of Sciences, the comprehensive study focused on understanding the effects of conventional, in-feed antibiotics in U.S. hog farms...More