Chick-fil-A is no longer promising “never antibiotics” in its chicken. The fast food chain said starting this spring it will allow the use of chicken that may contain antibiotics.
In 2014, Chick-fil-A said it would move to a “No Antibiotics Ever” or NAE standard, meaning the company will not use chickens raised with any antibiotics.
But now it is switching to the “no antibiotic significant to human medicine” or NAIHM standard. Under this label, antibiotics are used to treat animals when they become sick, but the use of antibiotics important to human medicine and commonly used to treat people is prohibited.
The company blamed supply chain issues, with a spokesperson telling The Associated Press that there were concerns about the company’s ability to obtain antibiotic-free chicken.
Chick-fil-A promises to serve only “real, white breast meat with no added fillers, artificial preservatives or steroids” and sources chickens from farms that adhere to its animal welfare standards, including those born in the US. and domesticated animals. Eat nutritious diets and live in temperature-controlled barns.
Under government agencies such as the Food and Drug Administration and the U.S. Department of Agriculture, antibiotics are allowed in animals that are later used for food, but there are regulations regarding the use of these drugs.
These drugs can be used to treat infections in animals – just as they are in humans. But according to the FDA, with antibiotic use, some bacteria can become resistant or unresponsive, resulting in a condition called AMR.
“Food animals can carry bacteria, such as Salmonella And Campylobacter, which can make people sick. When animals are given antibiotics, resistant bacteria in their intestines can survive and continue to grow,” the CDC explains.
This means that when animals are slaughtered their meat may be contaminated with this bacteria. Humans can become sick from these resistant bacteria when handling raw or raw meat and poultry or consuming other foods that have come in contact with animal feces, including drinking water.
However, antibiotics are effective treatments for animals if used responsibly. The FDA has created an antibiotic stewardship plan aimed at reducing the risk of resistant bacteria developing in animals. They advise livestock owners to use antibiotics only when necessary to manage disease in animals and to use vaccines to reduce the need for antibiotics in the future.
The USDA says that before birds are killed to be used for meat, they must go through a “withdrawal” period from the time they are given antibiotics. According to the USDA, “This ensures that no residue is present in the bird’s system.” “The Food Safety and Inspection Service randomly samples poultry at slaughter and tests for residue. Data from this monitoring program has shown a very low percentage of residue violations.”
Last year, Tyson, which makes many chicken products, also said it was dropping the NAE standard but would only allow antibiotics in its chicken production that are not critical to treating humans, according to the Wall Street Journal. Reported for the first time.
Other companies, such as Purdue, continue to use the NAE label.
Caitlin O’Kane
