The United States’ largest poultry processor is removing its ‘no antibiotics ever’ from the company’s tagline and will reintroduce certain antibiotics to its products as a means to save money.
Tyson Foods, which processes around one-fifth of all chicken in the United States, initially pledged to remove antibiotics from its products in 2017, yet has reversed its decision because fewer people now want to buy meat that was more expensive, in large part thanks to “Bidenflation” and the government’s mishandling of the economy.
The Food and Drug Administration (FDA) suggests limited use of antibiotics in meat production despite antibiotics having been used in the industry for decades to prevent disease outbreaks amongst chickens, pigs, and cattle and assist them in gaining weight faster. Moreover, there are growing concerns about the rapid development of bacteria resistant to antibiotics in the meat.
Tyson plans to use ionophores as antibiotics, which control coccidiosis in poultry. However, researchers such as Assistant Professor of Biology at Carleton University Alex Wong, among others, have demanded a [s]ystematic investigation” into the possible dangers of using ionophores in relation to human health.
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