Tyson, poultry sector supports new antibiotic policy at McDonald’s

Antibiotic use in animal production has long been an issue of debate among health officials and agricultural groups. But under consumer pressure, restaurant giant McDonald’s announced its commitment to end reliance on medially important antibiotics in its U.S. chicken supply.

Ironically both sides of the debate are claiming victory. McDonald’s move is a win for the consumer who might someday need an effective antibiotic, said Jonathan Kaplan of the Natural Resources Defense Council.

“Our customers want food that they feel great about eating – all the way from the farm to the restaurant – and these moves take a step toward better delivering on those expectations,” McDonald’s U.S President Mike Andres said Wednesday (March 4) in the release.

He said McDonald’s has worked with farmers for years to reduce use of antibiotics in its poultry supply and within the next two years all of the chicken supplied to the company for its 14,000 U.S. restaurants must adhere to the new antibiotics policy.

Springdale-based Tyson Foods is a large supplier of chicken to McDonald’s for its food service needs and company respects this move. Gary Mickelson, corporate spokesman for Tyson Foods, told The City Wire that Tyson’s chicken operations have reduced the use of antibiotics that are effective in humans by more than 84% since 2011. In addition, Tyson said it stopped using antibiotics at all of its 35 hatcheries last fall.

“We support McDonald’s decision and look forward to working with the company to meet its new standard. We believe in responsible chicken production and already limit the use of antibiotics in our chicken business,” Mickelson said.
 
The poultry industry has long claimed antibiotic use is necessary at times to treat and prevent disease within flocks. The debate emerged in recent years as health advocate groups became concerned that prolonged use of antibiotics in animal production could promote antibiotic resistance in humans. 

Siloam Springs-based Simmons Foods is revamping its use of antibiotics effective April 1. Simmons also provides chicken to restaurants and food service customers like Olive Garden.

“Simmons is committed to responsibly raising chickens as the foundation for safe, quality food. We’re concerned about the use of antibiotics and desire to do everything possible to preserve the effectiveness of antibiotics for humans and animals. In fact, we’re already reducing the use of antibiotics in our operations,” said Todd Simmons, CEO of Simmons Food.

He said the company will discontinue the use of antibiotics in all Simmons hatcheries by April 1. Since antibiotics used in hatcheries are often classified as important to human health, this is significant step in reducing overall usage of such antibiotics.

“We are supportive of recent announcements aimed at curbing the use of antibiotics that are important to human medicine. We also take our responsibility for animal welfare very seriously and are being careful to understand how these changes affect the health of our flocks,” Simmons told The City Wire.

NRDC reports that 80% of all antibiotics sold in the U.S. are used on cattle, pigs, poultry and other livestock, the vast majority to speed up growth and compensate for crowded, and often unsanitary conditions.

The Center for Disease Control brought more focus to antibiotic resistance risks in its 2013 “Antibiotic Resistance Threats” report.

“Up to half of antibiotic use in humans and much of antibiotic use in animals is unnecessary and inappropriate and makes everyone less safe,” the CDC noted.

Kaplan saod the poultry industry has relied on a loophole in the Food and Drug Administration guidelines that allows for medically important antibiotics to prevent disease with no real limit on how much or how often these drugs can be administered. He said McDonald’s seeks to do better for its U.S. stores with this commitment to phase out the use of medically important antibiotics over the next two years. 

“That’s a big deal,” Kaplan said. “Sick birds will be treated with antibiotics but not sold in company restaurants. Ionophores, which are technically antibiotics, will continue to be used to raise the McDonald’s chicken supply. However because ionophores are not used for treating people and there's little evidence that they contribute to the problem of antibiotic resistance in human medicine.” 

Mickelson said animal welfare is very important to Tyson Foods which is why the company sometimes use FDA-approved antibiotics in a small percent of its flocks to treat or prevent disease, but only when prescribed by a veterinarian. 

“We expect to continue reductions in our use of antibiotics that are effective in humans and encourage the industry to research alternatives,” Mickelson added.

The National Chicken Council also is supportive of McDonald’s move toward fewer antibiotics usage overall and none that are associated with human use. Ashley Peterson, vice president of scientific and regulatory affairs with the National Chicken Council, said chicken producers have a vested interest in protecting the effectiveness of antibiotics for the welfare of their animals. She said during the previous two years the companies have voluntarily worked to phase out the use of antibiotics that are important in human medicine.