At this time of year in New England, Lyme disease becomes a concern to anyone who enjoys the outdoors. Fortunately, with the use of common antibiotics like tetracycline and amoxicillin, 80 percent of those treated early in the infection make a full recovery. It’s another reminder of how important antibiotics are to our health and how dangerous it would be to lose them.
Yet this is what is currently happening, largely due to the overuse of these medicines on factory farms.
Many people don’t know that nearly 70 percent of antibiotics in the U.S. are bought for poultry and livestock, most of which are not even sick, in order to prevent disease and promote growth. This irresponsible practice is contributing to the proliferation of antibiotic resistant superbugs, putting us all at risk.
Already, 2 million people in the U.S. suffer from antibiotic resistant infections every year.
One way we can all help is by asking our favorite restaurants to only serve meat raised without the routine use of antibiotics. Large chains are some of the biggest purchasers of meat, and their demand can shift the marketplace. Tyson Foods, for example, announced a plan to implement a responsible antibiotics policy for its poultry after one of its largest customers, McDonald’s, made such a commitment for its chicken.
While this goes a long way towards preserving our lifesaving medicines, it’s not enough. Consumers must push until serving meat raised without the routine use of antibiotics becomes standard industry practice.
Amy Trankiem
MASSPIRG Public Health Intern
Boston