Large, unregulated amounts of antibiotics are used in livestock feed by the meat industry to promote the animals growth. As a result of this widespread use of antibiotics certain species of bacteria are developing that are resistant to antibiotics. These antibiotic-resistant bacteria can be easily transmitted to humans through the meat or through contact with the living animals.
This poses a serious threat to humans and doctors are finding these bacteria harder to treat because of the antibiotic resistance. The meat industry is interested only in their bottom line profits so they continue this dangerous practice, with regard for little else.
I will be writing more on this in the future but for now I’m glad to see that top Chefs across the country are taking up the cause and pressuring Capitol Hill to take action on this matter.
SuperChefs Against SuperBugs
Chefs spend the majority of their days thinking about food: where to buy it, how to prepare it, how it was grown or raised. Spurred by this commitment to a more sustainable food system, on April 23, six celebrated chefs took part in our very first SuperChefs Against Superbugs advocacy day, traveling to Capitol Hill to speak with their representatives and urge an end to the overuse of antibiotics in food animal production. From Top Chef’s Tom Colicchio in New York all the way to James Beard Award Winner Maria Hines in Washington, these SuperChefs are committed to serving meat and poultry raised without antibiotics for the good of public health.