The livestock industry has been divided by the. antibiotics vs. antibiotic-free debate for decades. In an article, I found on Poultry Health Today, David French, the Staff Veterinarian of Sanderson Farms weighs in on the issue. According to French, “It has nothing to do with science” is the.message that he has gotten from two different restaurant. chains in the past month. Restaurants are leaning towards meat from producers.who raise their broilers without antibiotics.or at least ones with no antibiotics.deemed medically important. This can be frustrating for someone.who relies “heavily on education, training.and sound science to make.medical decisions.” French would like to know.if poultry buyers would consider the.ramifications and if it makes sense. before disregarding the use.of antibiotics in livestock completely.
French shares that.veterinarians “already have a. limited, FDA-approved tool.chest.” One can only.imagine how veterinarians must feel.knowing that.their already dwindling. arsenal cannot be. put to use for a reason that “has nothing.to do with science.”
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