A lot of people are worried about having too many antibiotics in their meat and the effect that may have on the overall effectiveness of antibiotics. Of course, proper care of animals includes getting them healthy after they’re sick.
Check out this quick explanation by a farm mom about how antibiotics are used, monitored, and kept out of our food:
Just like people, most livestock are only treated with an antibiotic when they’re sick. And antibiotics to treat a sick animal can cost $25 per animal. By focusing on good animal care, proper nutrition and disease prevention, livestock farmers and their veterinarians reduce antibiotic use – and save money in the process.
Because there can be residues left behind from antibiotics, farmers watch sick animals closely and give them plenty of time to recover. (That’s what “hospital pens” are for in livestock barns.)
The FDA also has very strict rules about withdrawal times; about how long a farmer has to wait before selling an animal that has been treated with an antibiotic.
For example, beef and pork is tested constantly at the packing plant. Any antibiotic residue will be traced back to the farmer, and the FDA and USDA will quickly come calling.
(Source: Illinois Farming Families)
Remember: Farmers love meat too. Farmers do not want to eat meat filled with medicine. We eat the same meat that we sell to our consumers. It is in our best interest to make sure that meat is safe and clean.
Image courtesy of FreeDigitalPhotos.net.
