In 2014, the World Health Organization issued a shocking report, and the first one of its kind which provided a comprehensive picture of antibiotic resistance from research conducted in 114 countries. The report was released in Geneva on April 30, 2014 and titled "Antimicrobial resistance: global report on surveillance", and what was discussed in the report was a ‘wake up’ call to food manufacturers and consumers, about the possible impact of antibiotic use in agricultural production.
This was one of the most important and shocking messages from the report:
“Without urgent, coordinated action by many stakeholders, the world is headed for a post-antibiotic era, in which common infections and minor injuries which have been treatable for decades can once again kill”.
— Dr Keiji Fukuda, WHO’s Assistant Director-General for Health Security
What the report revealed is that while antibiotic resistance has been documented for the past fifty years in developed nations, the increasing resistance to ‘last resort’ antibiotics which are used in lifesaving situations, has significantly changed in the past decade. Physicians are reporting increased resistance to even the strongest antibiotic treatments that have historically been effective at resolving life threatening diseases, and the problem appears to be getting worse every year.
In a more recent report 2017 from the World Health Organization “WHO Guidelines On Use Of Medically Important Antimicrobials In Food-Producing Animals”, a strong link to the use of common and last resort antibiotics in agricultural meat production was reported officially to the public for the first time.
"Scientific evidence demonstrates that overuse of antibiotics in animals can contribute to the emergence of antibiotic resistance," says Dr Kazuaki Miyagishima, Director of the Department of Food Safety and Zoonoses at WHO. "The volume of antibiotics used in animals is continuing to increase worldwide, driven by a growing demand for foods of animal origin, often produced through intensive animal husbandry.”
While food safety regulators are assuring the public that the amount of antibiotic use in agricultural meat production is safe, they have no choice but to report it, while clinical evidence and medical researchers are doubling down on their effort to conclusively provide evidence of the problem. The food inspection and agricultural regulations vary from one country to the next, and some countries have already discussed an outright ban on antibiotic use for growth acceleration in meat destined for human consumption, with some encouraging results.
What Can Consumers Do to Protect Their Health?
One of the most important steps that American families can take, is to learn more about the brands of meat that they buy. While there is increasing awareness for GMO produce and chemicals and pesticides used in the production of fruits and vegetables, many people do not understand the difference between different grades of meat. Or why some cuts of meat and brands, are more economical than others.
When it comes to healthy eating, we know that families are constantly faced with a need to balance the household budget and make their dollars stretch at the grocery store. Spending extra for premium beef and meat products may seem like an unnecessary expense, until you understand the potential health impacts of lower quality meat products.
The good news is that there are many American farmers who are making important changes to product naturally pasture raised, and grass-fed beef. This type of beef is nutritionally superior to meat products that are sourced from factory farming, or feedlot methods.
Grass-fed cattle permitted to openly graze, and farmers that specialize in this kind of premium grade beef production, do not use growth hormones or antibiotics as part of their livestock management. What happens when one of the cattle becomes sick and requires veterinary care? The animal’s well being is taken care of, and it is catalogued for sale to other market segments. The process is strictly regulated to provide true antibiotic and hormone free meat to consumers who want a healthier option.
How the agricultural sector got into the practice of using both hormones and antibiotics to accelerate the growth and profitability of beef production, is part of the reason why we must support natural methods and holistic ranches that specialize in healthier production methods.
At Free Graze Foods, we’re proud to be part of that change, by providing frozen premium beef and turkey patties that are hormone and antibiotic free, with no artificial preservatives. Because we believe (as we’re sure you do too) that you ‘are what you eat’ and that our health depends on being knowledgeable about the brands we buy, by prioritizing nutrition and chemical free meats for our families.
Make a healthy (and delicious) choice, with Free Graze premium burgers.
