Tyson Foods to Phase Out Antibiotics in Chicken by 2017
SPRINGDALE, Ark., April 28 (UPI) — Tyson Foods announced Tuesday it will phase antibiotics out of its chickens by 2017.
“We will not let a sick animal suffer,” said Donnie Smith, president and CEO of Tyson Foods. “We believe it’s our responsibility to help drive action towards sustainable solutions to this challenge by working with our chicken, turkey, beef and pork supply chains.”
The decision comes after food producers have been pressured by consumers to remove antibiotics from its products.
Antibiotics have caused growing concern as they have led to the development of antibiotic-resistant superbugs. A report in December predicted these superbugs could kill more people than cancer by the year 2050.
Tyson reduced “medically important” antibiotics in its chickens by 80 percent since. Smith now says the it is “realistic to shoot for zero.”
Smith clarified the company will maintain the health of the chickens but will work its best not to contribute to the superbug problem.
“We don’t have all the answers,” said Christine Daugherty, head of sustainable food production at Tyson. “But we want to make sure that antibiotics continue to work.”
The announcement has been praised food safety advocates and health professionals.
“All of these guys are making commitments, and that is fantastic,” Avinash Kar, senior attorney at the Natural Resources Defense Council, told Bloomberg News. “In the next couple of years, we might see a reduction. But how much of one is an uncertain thing.”
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