State University of New York Institute of Technology
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Poultry Problems

September 4th there was an article from a health scientist named Keeve Nachman at the Johns Hopkins Center for a Livable Future. Mr. Nachman tells the New York Times that there is a lack of data regarding a "rampant overuse" of antibiotics on chicken, pork, and other meat by meat producers. There has been an increase in a germ in chicken, commonly found on the dinner table, specifically defensive to many types of antibiotics. According to the Times, "Eighty percent of the antibiotics sold in the United States goes to chicken, pigs, cows, and other animals that people eat yet producers of meat and poultry are not required to report how they use the drugs - which ones, on what types of animals, and in what quantities." Due to the lack of documentation of antibiotic usage by the meat companies, scientists are having a difficult time defining the relationship between routine antibiotic use in animals and antibiotic-resistant infections in people.

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