Editorial: Meat and ‘Superbugs’

Publication: The Washington Post

07/01/2012 - The Food and Drug Administration (FDA) announced in 1977 that it would begin prohibiting the use of some anti­biotics in agriculture, but Congress objected and nothing happened. Since then, the need for restraint has grown. The wonder drugs of the 20th century have been so widely used that germs are becoming resistant to them, giving rise to “superbugs,” bacteria that are immune to one or more antibiotics. Tens of thousands of people die every year from hospital-acquired infections, the vast majority of which result from such resistant bacteria.

It’s a situation worth pondering when you next reach for meat or poultry at the grocery store. Food animals consume about 80 percent of anti­biotics sold in the United States, of which two-thirds are similar or identical to drugs used in human medicine. Most of them go to make healthy animals grow faster and stay well, often in difficult and crowded conditions. Giving antibiotics to sick animals is proper, but questions continue to be raised about the wisdom of distributing antibiotics in their feed and water supplies to whole flocks and herds for growth-enhancing and prophylactic purposes.


The evidence is overwhelming that bacteria are evolving in ways that make many antibiotic drugs less useful. Overuse of antibiotics in agriculture is not the only reason, but it is a significant part of the equation. A more concerted effort is needed by industry, regulators and science to reverse this trend, before we confront a new generation of superbugs.


Read the full editorial on the Washington Post's website.

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