The Threat of Antibiotic-Resistant Diseases Is Growing

Food-animals are given 80 percent of the antibiotics consumed in the United States. Thanks to this kind of misuse, antibiotic-resistant diseases now kill more Americans than HIV/AIDS.


| February 13, 2013



Cows in a feed lot2

 Each year more antibiotics are fed to food-animals in North Carolina than are given to all Americans.


Photo from Fotolia/bizoo_n

Reposted with permission from Congresswoman Louise M. Slaughter. 

WASHINGTON – Congresswoman Louise Slaughter (NY-25) reacted to a new report from the U.S. Food and Drug Administration that reveals an increased threat of antibiotic-resistant disease. The newly-released NARMS Retail 2011 Report discovered alarming increases in antibiotic-resistant bacteria found on retail meats such as ground turkey and chicken —  the same type of meat that is found in the refrigerators of American families.

“We are standing on the brink of a public health catastrophe,” said Slaughter. “The threat of antibiotic-resistant disease is real, it is growing and those most at risk are our seniors and children. We can help stop this threat by drastically reducing the overuse of antibiotics in our food supply, and Congress should act swiftly to do so today.”  

On February 23, 2011, Slaughter confirmed with the FDA an alarming statistic: 80 percent of all antibiotics used in the United States are used not on humans but on food-animals, most of which are perfectly healthy. Each year more antibiotics are fed to food-animals in North Carolina than are given to all Americans. Thanks to this kind of misuse, antibiotic-resistant diseases now kill more Americans than HIV/AIDS.

The newly released NARMS Retail 2011 Report found significant increases in antibiotic-resistance among bacteria on retail meat. Fifty-one percent of bacteria found on ground turkey were resistant to ampicillin. Ampicillin is regularly used to illnesses such as such as ear infections, bladder infections, pneumonia, gonorrhea, and E. coli or salmonella infection.

Meanwhile, 49.1 percent of the bacteria C. coli found on tested meat samples were antibiotic-resistant, while 48.4 percent of the bacteria C. jejuni were resistant to antibiotics.





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