McDonald’s Just Banned Antibiotic-Laced Chicken. Here’s Why That Matters.

<a href="http://www.shutterstock.com/cat.mhtml?lang=en&language=en&ref_site=photo&search_source=search_form&version=llv1&anyorall=all&safesearch=1&use_local_boost=1&search_tracking_id=8VPqZGEG5kWyk5ZZ2VKruQ&searchterm=mcnuggets&show_color_wheel=1&orient=&commercial_ok=&media_type=images&search_cat=&searchtermx=&photographer_name=&people_gender=&people_age=&people_ethnicity=&people_number=&color=&page=1&inline=8453983" target="_blank">Johny Keny</a>/Shutterstock


This week, McDonald’s pledged to phase out serving chicken raised on antibiotics that can also be used to treat humans. To understand the giant implications this has for the meat industry, consider my colleague Tom Philpott‘s previous reporting on the topic. For starters, the livestock industry uses an astounding four-fifths of all antibiotics consumed in the United States. Mostly, these drugs are used not to treat infections but to promote growth in animals.

There is evidence that livestock antibiotic use contributes to antibiotic resistance, lessening the effectiveness of drugs that are medically important to  humans. And scientists have observed so-called “superbugs” migrating from farms to outside communities. It’s a major problem—indeed, scientists predict that antibiotic failure will kill 20 million people by 2050. And yet, despite all this, the government still allows livestock producers to dose their animals with antibiotics.

McDonald’s chicken move is a tacit acknowledgement that antibiotics are a precious resource. And considering that the chain serves 68 million people a day in practically every nation on Earth, it sends a powerful message indeed.

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