Meat without Drugs
Many dangerous strains of bacteria are now resistant to most common antibiotics. Yet we continue to saturate our environment with antibiotics to promote the growth of livestock raised in crowded and unsanitary conditions. We must preserve our antibiotics, while improving life for our animals.
- 31 companies tell Rep. Slaughter what’s in the beef
There’s more to your meat than meets the eye, Representative Louse Slaughter wants you to know. The House member from upstate New York sent a survey to 60 grocery stores, restaurant chains, and meat producers this February inquiring about their policies on the use of antibiotics in the production of their meat, and the results Continue Reading
- CU urges grocery stores to sell Meat Without Drugs
To help combat the declining effectiveness of antibiotics, Consumers Union is launching the Meat Without Drugs campaign calling on grocery stores, starting with Trader Joe’s, to sell only meat raised without antibiotics. A staggering 80% of all antibiotics used in our country are given to livestock to help them grow faster and prevent them from Continue Reading
- FDA ordered to follow its own orders, 35 years later
On May 21, the Food and Drug Administration filed an appeal to overturn a decision by a federal court judge ordering the agency to take action on its own 35-year-old proposal that would ban the use of certain antibiotics in animal feed. If the decision is upheld, FDA will be required to hold hearings to determine Continue Reading
- FDA pushes voluntary plan for reducing antibiotics in animal feed
In a new plan released yesterday, the FDA is asking companies to voluntarily reduce some uses of antibiotics in the raising of livestock. Animals grown for meat are commonly given low doses of antibiotics in their feed and water to help promote growth and prevent the spread of illness in living quarters that are often Continue Reading
- Pink slime or just beef? The battle wages on.
Casting the recent pink slime outrage as a “smear campaign” on a nutritious beef product, the governors of three mega meat-producing states are calling for a rebranding of its image. At a press event last week, the governors of Texas, Iowa and Kansas chowed down on burgers made with lean finely textured beef (aka pink Continue Reading
- Beef industry says pink slime “absolutely edible”; consumers wary
A former USDA scientist is blowing the whistle on ‘pink slime’, a concoction of leftover beef scraps and connective tissue treated with ammonia hydroxide that’s commonly added to ground beef. “It’s economic fraud,” microbiologist Gerald Zirnstein told ABC News. “It’s not fresh ground beef. … It’s a cheap substitute being added in.” Invented by the Continue Reading
- Congresswoman asks: What’s in the beef?
One member of Congress has a question for the restaurants, retailers and processors who sell meat: “What’s in the beef?” And while they’re at it, she wants to know about pork and poultry too. Congresswoman Louise Slaughter (D-NY) has asked 60 companies to disclose their policies on antibiotic use in meat and poultry. “The US Continue Reading
- FDA announces new restrictions on antibiotics for animals
The FDA revealed new restrictions this week on the use of one type of antibiotics, cephalosporins, in food animals in order to help reduce the risk of resistance to these drugs in humans. Cephalosporins are used to treat human illnesses such as pneumonia and several kinds of infections. In food animals, such as cattle, swine, Continue Reading
- Like sprinkling antibiotics on Cheerios
Fourteen illnesses, half of which required hospitalization, have now been linked to an outbreak of Salmonella-tainted beef sold at Hannaford’s, a New England supermarket chain. The company issued a recall last week of all ground beef with a sell by date of December 17 or earlier. The strain, Salmonella typhimurium, tested resistant to several classes of Continue Reading
- What are they pumping into your chicken?
Chicken companies are pulling a fast one on consumers. In a common practice the industry likes to call ‘enhancing’ or ‘plumping’, chicken is injected with water, salt and other additives to help it stay juicier and more flavorful. The package may tell you the chicken is “enhanced with chicken broth” – but what’s actually in Continue Reading
- It's time for bold action to protect antibiotics Source: Mercury News (Thursday November 29, 2012)
- Consumer Reports sounds alarm on pork safety Source: CBS News (Tuesday November 27, 2012)
- What's in that pork? Source: Consumer Reports (Tuesday November 27, 2012)
- Antibiotic overuse remains a problem in the U.S., researchers say Source: LA Times (Tuesday November 13, 2012)
- New Research: Cow Pee Can Spread Antibiotic Resistance Through the Soil Source: Discover Magazine (Monday November 12, 2012)
- Levels Of Antibiotic Resistance Gene Spike Downstream Of Human Activity Source: Chemical & Engineering News (Tuesday October 16, 2012)
- Rep. Waxman Seeks Legislation to Improve Reporting for Antibiotics in Agriculture Source: Food Safety News (Wednesday October 17, 2012)
- Campaign For Antibiotic-Free Meat Targets Trader Joe's Source: NPR (Tuesday October 2, 2012)
- Protesters Say Trader Joe's Meat is Causing "Superbugs" That are Harmful to Humans Source: Village Voice (Friday September 28, 2012)
- Consumers Union Steps Up Antibiotic Campaign Source: Supermarket News (Thursday September 27, 2012)