by Carey Wedler | ANTIMEDIA
Burger King, Jack in the Box, Dunkin’ Donuts, Arby’s, and a number of other fast food companies and restaurants are failing to reduce antibiotics in their animal livestock, according to a new joint analysis conducted by leading environmental and consumers groups.
“Chain Reaction II” (pdf) was released this week by the Natural Resources Defense Council, Friends of the Earth, the Consumers Union, the Center for Food Safety, and the Food Animal Concerns Trust. The groups analyzed major fast food and restaurant brands’ use of antibiotics in meat based on survey responses from the companies.
The researchers caution that while some establishments have made progress, the heavy use of human antibiotics in animals is contributing to the serious public health risk of antibiotic resistance.
“The vast majority of this meat is produced in industrial-scale facilities where thousands and even tens of thousands of animals at a time are routinely fed antibiotics to help them survive and make them grow faster in unsanitary, crowded and stressful conditions,” the report’s introduction explains, noting, “[t]his misuse of antibiotics contributes to antibiotic resistance — the ability of bacteria to withstand exposure to an antibiotic.”