A new study is alerting about the dangers of antibiotics use in fast food meat, such as chicken and various meats provided to stores of the 25 biggest U.S. “fast casual” and fast food dining places. The majority of top U.S. restaurants and fast foods have no openly available policy to restrict frequent use of medications in their meat sources, according to the reviews by made by official and independent organizations, like food protection authorities and other customer interest, community health and ecological companies.
When meat producers provide medications regularly to their poultry and cattle, viruses can develop higher levels of resistance, flourish and even be contaminate public areas, leading to the larger issue of anti-biotic resistance, as the specialists have said in their study, which was published earlier his week. The difficult outbreak of increased bacteria resistance means that medications might not work very well when people need them most: for example, when children get a staph disease or parents contract a life-endangering pneumonia.
American authorities for disease control and public health have continuously cautioned the population about the community health risk of anti-biotic resistance. They report at least 1 million people in US getting antibiotic-resistant bacteria every year and 25,000 of die because of this.
The post-antibiotic times, when common health problems and minimal accidents can kill anyone, are far from depicting just an apocalyptic nightmare, and are instead a real probability for the century we are living in, as specialists informed in their 2014 review.
As individuals eat out more and more, the scientists behind the study wanted to take a close look at industry management. They designed a scorecard evaluating the responsibilities of U.S. fast food and restaurant chains on medications use and visibility in their public stores.
Each food chain was evaluated based on its medications use guidelines, such as the durability of the plan and whether it is applicable to all kinds of meat; its execution of rules, such as the approximated accessibility to various meats made without regular antibiotics; and visibility of its enforced rules, such as third-party evaluations, whether its plan was detailed online and if it addressed the study. The authors went to these dining places in person, via e-mail or via conventional mail. The count of possible factors was based on the chain’s selection of food.
Anti-biotic increased resistance is a real public health issue that must be resolved both in animal and human medication. But just as it is the case with people, when animals become ill because of a disease, curing them with the appropriate medications is the moral thing to do.
Image source: Wales.nhs