It would seem logical to assume beef from cattle treated with antibiotics would carry more resistant bacteria than beef from “antibiotic-free” production systems. Testing this hypothesis researchers with the USDA’s Agricultural
Research Service (ARS) have shown shows similar levels of antimicrobial resistance (AMR) in ground beef raised with and without antibiotics.
The report, titled “Similar Levels of Antimicrobial Resistance in U.S. Food Service Ground Beef Products with and without a ‘Raised without Antibiotics (RWA)’ Claim” appeared in the Journal of Food Protection < link >.
Source: Bovine Veterinarian, January 2019, page 21. Link.
Antimicrobial use in U.S. beef cattle has minimal impact on the AMR of bacteria found in these products.”
INSIGHTS: I often remind animal health pros that we are the frontline of accurate science education when it comes to the fear-mongering tactics of those less educated in animal protein production. This information is not an excuse to become lackadaisical in our efforts to improve meat quality and animal stewardship.