[audio:http://wamcradio.org/EarthWise/wp-content/uploads/2013/04/EW-04-24-13-Superbug.mp3|titles=EW 04-24-13 Superbug]
A lot of our protein—especially chicken and pork—is now grown in Confined Animal Feeding Operations, known as CAFOs. Here a huge number of animals are kept under controlled conditions and fed special diets to fatten them up quickly. To combat the inevitable diseases that spread among animals kept at high density, the animals are often fed antibiotic-rich feed, even if they aren’t sick.
In the United States, about 80% of our antibiotics are now used in these agricultural settings. Unfortunately, we know that when antibiotics are used they kill most bacteria, but select and favor a few strains that are resistant to their effects. And these resistant bacteria don’t necessarily stay on the farm.
One recent study found that 52% of the chicken breasts sold in the U.S. were contaminated with antibiotic-resistant bacteria. And, independently, doctors see that a large number of antibiotics that were once effective as treatments for human infections no longer work. Hospitals, which have a long history of antibiotic use, are finding that resistant bacteria cause complications and death from what were once routine procedures. Certainly, the same can be expected of antibiotics on the farm.
With the widespread use of antibiotics in food production, we run the risk of losing some of our best defenses against bacterial infections—once the leading cause of death in humans. A growing consensus of the medical community is calling for restrictions in the unnecessary use of antibiotics—especially as a preemptive measure, rather than curing a diagnosed infection.
Next time you shop, look for antibiotic-free in the labeling on the package.
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Photo, taken on March 9, 2011, courtesy of Wendy via Flickr.
Earth Wise is a production of WAMC Northeast Public Radio. Support for Earth Wise comes from the Cary Institute of Ecosystem Studies in Millbrook, NY, with partial support from the Field Day Foundation.