Federal rules in place since January 2017 have not curbed the use of antibiotics in pork production, according to a new report from the Natural Resources Defense Council, an advocacy group whose food and environment agenda includes responsible antibiotic use.
“Better Bacon: Why it’s high time the U.S. Pork Industry Stopped Pigging Out on Antibiotics” claims farmers continue to use large amounts of antibiotics, despite the Federal Drug Administration’s prohibition on their use for growth promotion. There’s also a requirement that the drugs be administered through a veterinarian.
“Regardless, they’re using the antibiotics now the same way they were before,” said David Wallinga, a doctor and author of the study. “They’re using them at low doses, routinely, added to feed or drinking water. And oftentimes when there’s no sick animals present.”
Wallinga, who is based in Minnesota, was at the World Pork Expo in Des Moines, Iowa, this week to coincide with the release of the report.