Chick-fil-A, a popular restaurant chain known for its chicken products, has recently announced a shift in its policy regarding antibiotics in chicken. Despite originally pledging to use “no antibiotics ever” in their chicken products, the company will now allow certain antibiotics to be used by their suppliers if the drugs are not important in human medicine.
This change in policy comes as other major companies, such as Tyson Foods, have also moved away from their antibiotic-free meat commitments in order to address animal welfare and supply issues. While the initial intention of using antibiotics in livestock was to prevent antibiotic resistance in humans, the shift in policy raises questions about its impact on public health.
Experts have noted that the use of antibiotics in livestock can lead to faster growth and increased profitability for food providers, as well as potential risks for human health. Overexposure to antibiotics can result in harmful bacteria developing resistance to them, posing a threat to human health when consuming meat from animals treated with antibiotics.
Despite efforts by regulatory authorities in countries like the US and the European Union to restrict the use of antibiotics in livestock, some food companies have begun reintroducing antibiotics into their supply chains. This shift in policies has raised concerns among experts about the potential long-term impacts on public health and the need for fundamental changes in the way chickens are raised to ensure food safety.