Balance is key, according to Sheena Gregg, registered dietitian and assistant director of the Department of Health Promotion and Wellness at the University of Alabama.

“In addition to helping our body fight disease, consuming a balanced diet helps our energy levels, improves our mental health and aids in our body’s overall growth,” she said. “It can also play a role in weight management.”

Protein is Essential

Protein is particularly important. While it’s often thought of as something to eat when it comes to losing weight or reaching fitness goals, protein plays a versatile role in our bodies and is an essential component to our diet, she said.

“When translated from its Greek origin, protein means ‘of prime importance.’ Whenever the body is growing, repairing or replacing tissue, proteins are involved,” said Gregg.

Both animal and plant-based protein sources are important, as they provide needed amino acids, as well as an additional package of vitamins and minerals specific to the various food groups. “Having both animal and plant proteins as part of a balanced diet minimizes the risk of overall nutrition deficiencies,” she said.

Protein plays several roles in our body such as serving as a building block to our body tissues, facilitating chemical reactions as enzymes, regulating body processes by functioning as hormones, serving as antibodies to protect the body against diseases, providing fuel when our glucose intake is inadequate, as well as many other functions.

Animal vs. Plant

“Animal protein is often considered a better source of protein compared to plant-based proteins due to the amino acid content,” said Gregg. “Animal protein is frequently referred to as a ‘high quality protein’ or ‘complete protein’ as it provides all nine of the essential amino acids that are needed by the human body through diet.”

In addition, animal proteins also have a higher level of bioavailability compared to plant-based proteins, meaning that they are more easily digested, absorbed, and utilized by the body compared to their plant-based counterparts, she said.

Most plant-based proteins are “incomplete proteins” as they are missing one or more essential amino acids and cannot exclusively support protein synthesis. They must be eaten in combination with other foods to be complete. An exception to this is soybeans.  Soybeans are a “complete” protein, providing all nine essential amino acids.

“There are several micronutrients of concern for those who omit animal proteins from their diet due to these nutrients either being found exclusively in animal products or are not as easily absorbed in plant-based sources. These nutrients include but are not limited to Vitamin B12, Vitamin D, zinc, and iron,” said Gregg.

In fact, it would take approximately nine cups of chopped kale to equal the same amount of protein in three ounces of lean ground beef.

In addition to being high quality protein sources for the body, there are other benefits to including animal protein.

“As a common protein source in grocery stores, consumers often find animal proteins to be frequently on sale and a cost-effective component to meals. Additionally, items such as hard-boiled eggs can be a convenient grab and go option that is a nutrient dense choice for the consumer,” said Gregg.

Research also suggests that consumption of animal proteins can lead to better satiety levels compared to plant- based proteins, thus playing an important role in weight management.

Soy Stands Out

There is one plant protein that stands out.

Though most all plant-based proteins are incomplete, soy protein is an exception as it contains all nine of the essential amino acids needed by the body.

“For those following a vegetarian or vegan diet, soy protein can be a convenient way to get adequate protein in the diet and is often utilized in the food industry for meat-alternative vegetarian products such as burger patties, vegan sausage patties, soy crumbles and vegan protein powders,” said Gregg.

While vegan diets have increased in popularity over the last decade, Gregg said incorporating protein from a variety of sources, plant and animal, can aid in optimal health.

“Both quality plant sources and lean animal protein like meat, fish, and poultry can provide a rounded nutritional profile to help aid the body in many ways,” she said.

Protein plays an important role in keeping bodies healthy. Incorporating protein from both plant and animal sources provides the most balanced diet.

The post Can Protein Improve Immunity? appeared first on Best Food Facts.

Is eating meat healthy? What is the best form of protein?

Two dietitians helped answer our questions. Melissa Joy Dobbins, MS, RDN, CDE, is the host of the Sound Bites podcast and Kim Kirchherr, MS, RDN, LDN (IL), FAND, ACSM-CPT, President of K2 Outcomes LLC, specializes in the connection of agriculture, food, nutrition and health.

Here are some surprising things they shared about eating meat.

1.Meat can be part of a healthy diet.

Animal protein has long been an important food for humans and continues to be one.

Kirchherr: “Meat has played an important role in our menus for generations, before refrigeration was an option and before it was as efficient as it is now to transport and access food. Meat is an important nutrient-rich food all year, with different ways of preserving and storing it to keep it  safe for us.”

Learn more in her recent blog.

2. Meat is more than protein.

The terms “meat” and “protein” are often used interchangeably, but meat provides many other nutrients.

Dobbins: “Beef is a nutrient-rich food that provides high-quality protein, iron, zinc, choline and B vitamins, which helps people avoid nutrient shortfalls throughout the lifespan, support healthy pregnancies and growth and development throughout childhood, maintain strength, energy and vitality into adulthood, and age vibrantly and independently.”

Kirchherr: “Meat is part of the protein group. It is a choice that provides a specific, wonderful matrix of nutrients. This includes bioavailable (easily absorbed) iron, zinc and Vitamin B12, to name a few.”

3. Animal protein is different than plant-based protein.

You can order a burger made from plants or a burger made from beef. They are not the same thing.

Dobbins: “It really depends on the specific product and comparison to determine which might be healthier. Many of the new plant-based burgers surprisingly have similar nutrition profiles as regular burgers.”

Kirchherr: “In a most basic and fundamental comparison, animal sources of protein are considered a high-quality protein because they provide all the essential amino acids we need in one food. Plant proteins need to be specifically chosen to ensure that you cover all the essential amino acids, because a majority of them do not have all of them in one food.

“Another consideration is that plant sources of protein can be a source of fiber, while protein from meat offers iron that is more readily available to us and vitamin B12. Plant foods typically contain carbohydrates, while animal proteins do not. Type and amount of fat can vary in both, as can sodium – especially when we consider the preparation and cooking techniques of prepared and fresh choices.”

4. You’re probably not eating too much protein.

We sometimes hear that Americans have too much protein in their diet. For most of us, that’s not a concern.

Dobbins: “On average, people are eating about the same amount of protein recommended in the Dietary Guidelines for Americans. The guidelines recommend 5.5 ounces of lean protein per day and the average intake, according to CDC data, is around 4.6 ounces per day, which includes about 1.5 ounces of beef per day.”

5. Lean meat options abound.

Concerns about fat or cholesterol have caused some people to cut down on animal protein. Good news for meat lovers is that healthy options continue to increase.

Dobbins: “Beef is leaner today than ever before, making it easier for Americans to include lean beef in a variety of healthy diet patterns. More than 65 percent of beef cuts available at the grocery store are considered ‘lean’ based on USDA standards. In addition, 17 of the top 25 most popular beef cuts sold are ‘lean.’”

Kirchherr: “One of my favorite tips for efficient, informed shopping is to look for the word ‘loin’ or ‘round’ in the name to choose a leaner cut of meat. Pork tenderloin, for example, is an easy to cook, flavorful choice to make.”

6. With a little planning, meat dishes can be easy and economical to prepare.

Does cooking traditional meat seem overwhelming? It’s easier than you might think. Our experts share some advice for making your favorite meats at home, even on the busiest of days.

Kirchherr: “In terms of shopping, planning ahead can make future meals easier and more efficient. If you are buying a roast, chicken or turkey, buy one that’s bigger than you need so you have extras to freeze. You can make soup from the bones, and the possibilities for fast meals and snacks later are nearly endless.

“Sandwiches, casseroles, skillet meals – so many great ways to use that ready-to-eat, delicious meat or poultry that you have already prepared. You can make it easier by freezing amounts that are pre-portioned for recipes. Buying value packs is another great shopping tip, even for smaller households. Take a moment to repackage these into meal-sized bundles and pop them in the freezer. It’s a great way to save money and have built-in portion control, too.”

7. Producing meat can be sustainable for the environment.

Concern about greenhouse gases has prompted interest in plant-based proteins. Learning more about modern farming can help you make a more informed decision.

Dobbins: “While all types of agriculture, not just animal agriculture, have an impact on the environment, it’s much lower than is often portrayed by celebrities and other groups. According to 2018 EPA data, beef cattle directly account for 2 percent of greenhouse gas emissions, and all of agriculture (crop and animal) accounts for 10 percent of greenhouse gas emissions compared to much higher emissions from transportation (28 percent), electricity (27 percent) and other sources.”

Learn more here.

8. Variety in your diet is important for several reasons.

A balanced diet includes animal protein, as well as fruits, vegetables, grains and dairy.

Kirchherr: “Consider meals from a visual and taste perspective. Menus that include a variety of food groups during the day are interesting to look at and provide the chance to include different textures and temperatures, too, which can make meals more fun. The nutrition bonus? Different foods often help each other out in terms of nutrition absorption. Vitamin C helps with iron absorption, and fat helps with fat-soluble vitamins. From a digestion and availability perspective, there is a great amount of work that happens in our digestive tracts. From a meal planning and taste perspective, all we need to remember to get this done is to eat and enjoy a variety of foods.

“No matter your budget or personal taste preferences, planning meals that include variety will help deliver the nutrients we need and the different flavors we crave.”

9. You don’t have to feel guilty about enjoying meat.

Dobbins: “You can continue to include and enjoy lean beef as part of a diet that’s healthy for you and healthy for the planet.”

Meat adds important nutrients as well as variety to the diet. Pork, beef, chicken and turkey all provide lean choices that can be prepared in different ways to provide nutrient-rich protein filled with flavor that pairs well with all the other food groups.

The post Nine Things to Know About Eating Meat appeared first on Best Food Facts.

Can animals catch COVID-19 from the farmers?

Farmers care about the health and safety of their animals beyond all else. Modern cattle, pig and chicken barns embrace stringent hygiene practices to keep their animals healthy. Farmers also work directly with veterinarians to continuously monitor herd health and implement preventative measures to fight the potential for disease. While animals can get sick with illnesses specific to their species, COVID-19 has not been shown to impact pigs, chickens or cows. But more importantly, farmers have had robust health and safety measures in place to protect their animals for years, including stringent practices, like restricting visitors to farms, showering in and out of barns and other measures to ensure the safety of their herds and flocks.

Is my meat safe? I hear workers in the plants have been sick. Can the workers at a processing plant transfer the virus to my pork, beef or chicken?

According to multiple health and safety organizations worldwide, including the Centers for Disease Control and Prevention, the United States Department of Agriculture, and the European Food Safety Authority, there is currently no evidence that COVID-19 has spread through food or food packaging, however, it is always important to follow the four key steps of food safety: clean, separate, cook, and chill. Processing plants have stringent cleanliness and food safety rules as well as well-defined procedures to keep their employees and you safe. Some of those safety measures include installing barriers between workers, requiring face masks and gloves, among other things. USDA inspectors work tirelessly every day, at every plant, to monitor procedures and test for safety.

Ensuring that workers are healthy and safe, to protect them as well as ensure safe meat and poultry products, is the reason some plants have temporarily closed. These closings have enabled processing plants to implement deep cleaning and retrofit lines. Some facilities are bringing healthcare workers on site to monitor employee wellness and keep a sharp eye out for potential COVID-19 symptoms.

Can I catch COVID-19 from my beef, pork or chicken?

We all want to make sure our food is safe for ourselves and our families. A combination of food quality controls in meat and poultry production, as well as consumer best handling practices, help ensure that happens. Each meat processing facility follows stringent health and safety protocols that have been heightened during the pandemic. In addition, USDA inspectors work in every processing plant to monitor and confirm required safety protocols are followed.

The USDA is unaware of any incidences of COVID-19 transmission through food or food packaging. Having said that, best practices call for washing of hands before and after handling raw meat. This is the same as before COVID-19.

There is other good news related to meat and poultry safety. As a consumer, through proper cooking and safe handling practices, you have the ability to help ensure the safety of the foods you eat. COVID-19 does not like heat. Cooking meat to recommended cooking temperatures and following safe handling practices like handwashing will help keep you and your family safe.
Why are the meat cases sometimes empty at the grocery store? 

It can be so frustrating to arrive at the grocery store only to find that the things you need are out of stock. Since COVID-19 hit, that has been the case with many items, including meat. Livestock and poultry farmers have full barns of healthy cattle, chickens and hogs to feed a hungry world, but the current challenge centers around two things. The first is worker safety against the illness and the second is the supply chain and distribution structure, which could never have anticipated the sudden changes brought on by a global pandemic.

Worker and food safety sit top of mind for America’s processing facilities. In these plants, employees normally work in close proximity to one another, making social distancing a challenge. With the objective of keeping people safe, plants have shut down to conduct deep cleaning as well as make changes and adjustments that protect the people who work hard every day to feed our families. Actions taken include increased sanitation measures, protective equipment, social distancing measures, health checks and physical changes to the plants such as installing barriers between workers.

The U.S. supply chain remains the most efficient in the world. Under normal circumstances, it runs very smoothly, delivering safe, affordable and wholesome meat products through a highly efficient supply chain. Approximately 5.5 million people in beef, pork and poultry production feed 326 million Americans as well as vast populations around the globe. Everything they produce funnels into 835 livestock processing plants for beef and pork and 3,000 poultry processing plants. These facilities harvest and process the animals into meat products like hamburger, bacon and chicken breasts. Even though our farmers are producing lots of beef, pork and chicken, the plant closures have created a bottleneck that impacts what’s available for consumers at the grocery store.

Additionally, where people dine has shifted dramatically since the advent of COVID-19.  According to USDA, prior to COVID-19, 33 percent of daily calorie consumption was consumed away from home. This means consumers were eating at restaurants, schools, shopping malls, movie theaters and more. Suddenly, people stopped going to these places and began eating at home. The cuts of meat, packaging quantities and logistics for grocery stores are vastly different from those for schools or restaurants. It’s difficult to shift the entire system so quickly. But rest assured, the food system is resilient and will catch up.

Why do some stores have meat when other stores don’t?

Grocery stores are adjusting to significantly increased demand all while their storage capabilities and distribution systems are trying to catch up. In some cases, the daily need for meat at a grocery store can be five times its normal demand. Meanwhile, their distribution and storage capabilities were created to satisfy a different type of demand. Each grocery store or big box chain has its own network of suppliers and its own distribution chain. They are all working hard to keep shelves stocked and customers satisfied while planning for the changes consumers will need moving forward.

Should I stock up? How long will we have shortages?

The U.S. meat and poultry supply is the most robust in the world and U.S. cold storage facilities are full. It’s natural for people to want to stock up to ensure that their families have enough tasty, high-quality protein to enjoy during uncertain times. But the ability of farmers to produce remains strong. The industry is ironing out the challenges from the supply chain and experts such as USDA recommend purchasing normal quantities, which will enable everyone to continue to enjoy the goodness of meat.

Shouldn’t we stop shipping beef, pork and chicken overseas since we need that meat here in the U.S.?

It’s natural to want to make sure our folks in the U.S. are fed first. While it may seem like we have shortages here in the U.S., most of the absence of some meat products on grocery store shelves is related to temporary processing bottlenecks or distribution challenges because of changes to consumer eating patterns. Many of the beef, pork and chicken products we ship overseas are products consumers in the U.S. are not interested in eating. For example, tongue, tripe (beef stomach), and chicken paws (chicken feet and claws) are relished favorites in other areas of the world, but not as commonly consumed in the U.S. So, exporting meat and poultry products helps ensure no parts of the animal go to waste.

Can’t all the meat just be frozen and stored?

Cold storage facilities around the country do store meat and poultry for shipping later to grocery stores, restaurants, schools and other buyers. The system is designed to move meat and poultry into cold storage, then out quickly to satisfy demand. The COVID-19 pandemic has disrupted that flow by reducing meat processing plant capacity as processors strive to protect worker safety, and by sharply shifting demand to grocery stores, from restaurants, schools and other outlets. This disruption has overwhelmed capacity in our cold storage facilities, which are now full.

Why is this (mass euthanasia) happening?

The COVID-19 pandemic is impacting everyone, everywhere throughout our country and the world. Our food system is no different. Farmers and others throughout our food system have been working diligently to protect worker health while looking for creative ways to accomplish the essential tasks that need to be done on farms and in processing plants. Meat and poultry processing facilities have limited their capacity to match the number of available employees who can safely work in each area. In some cases, processors completely closed for the health of their people. These changes had significant impact on all the farmers and ranchers who raise livestock.

Unlike some food, pigs or poultry cannot be placed in storage and processed when plants are open again. The closure of plants has created significant stress in the market and on farms where now some gut-wrenching decisions, like the euthanasia of animals, will be made. This is a devastating decision of last resort for farmers who have looked for a variety of innovative ways to maintain animal health and welfare amidst significant food system disruption. At some point though, emergency depopulation becomes necessary to prevent overcrowding and ensure humane treatment.

How can you claim this is the humane/best/only option when (hundreds or thousands) of animals are being killed?

These difficult decisions are being made by livestock farmers who have dedicated their lives to caring for and raising animals. Some are now faced with making an unthinkable decision. COVID-19 has impacted every person everywhere. The fact that hundreds of processing plant workers have been impacted means these essential individuals are unable to come to work as they focus on regaining their health.

With processing capacity dramatically reduced, farmers are running out of space to keep the animals on the farm without risking overcrowding that negatively impacts animal welfare. When that happens, the most humane course of action is euthanasia. When on-farm euthanasia is the only remaining option, farmers are following guidelines established by veterinarians to assure animals are euthanized humanely.

Throughout this pandemic, essential workers throughout the food system have and will remain committed to providing a safe, healthy food supply while focusing on human and animal health.

Isn’t there some way these animals can be used to feed the hungry? 

Many of us have a passion for hunger relief, and farmers would like nothing more than to have the milk, meat, poultry and eggs they produce feed all those in need. In fact, since the Coronavirus crisis, pork producers and processors have donated more than 14 million pounds, or 56 million servings of pork, $4 million in cash as well as personal protective equipment (PPE) to those in need.

Those in agriculture have been long-time partners with food banks and organizations focused on alleviating hunger and providing donations to serve neighbors in need. Because of increased social distancing measures in processing plants, as well as complications with essential workers becoming infected by the Coronavirus, there is simply not enough capacity in plants to process all the animals that farmers have raised.

Why don’t the farmers just give the animals away? 

There is simply not enough processing capacity due to partial plant closures or shutdowns from COVID-19 to process all the animals to give away. The quantity of animals is far beyond what could be given away to individuals. This is absolutely devastating for farmers. Furthermore, most local processing facilities are scheduled for months in advance to process individual orders. People working throughout the industry are dedicated to delivering a consistent supply of food to people around world.

When will things go back to “normal?”

We’re all looking for some normalcy and predictability in this time of unprecedented change. It’s safe to say that we’re adapting through things like grocery delivery, touchless foodservice and prepackaged fresh fruits and vegetables. The good news is, when it comes to our meat supply, farmers and the industry are committed to providing safe, healthy food choices. The supply chain for beef, pork and chicken will adjust. Production will normalize to changing consumer demands, and tasty, high-quality meat and poultry products will be abundantly available for your enjoyment.

References:

COVID-19: Food Industry and Food Safety. Iowa State University Extension and Outreach, Apr. 2020, www.extension.iastate.edu/disasterrecovery/covid-19-food-industry-and-food-safety

How COVID-19 Spreads. Centers for Disease Control, 13 Apr. 2020. www.cdc.gov/coronavirus/2019-ncov/prevent-getting-sick/how-covid-spreads.html?CDC_AA_refVal=https://www.cdc.gov/coronavirus/2019-ncov/prepare/transmission.html.

COVID-19 Frequently Asked Questions. United States Department of Agriculture, Apr. 2020, www.usda.gov/coronavirus

4 Steps to Food Safety How Do You Prevent Food Poisoning?” FoodSafety.gov, 12 Apr. 2019, www.foodsafety.gov/keep-food-safe/4-steps-to-food-safety

Spreading Coronavirus: ‘There Have Been No Reports of Transmission through Food.’ Food Navigator, 12 Mar. 2020, www.foodnavigator.com/Article/2020/03/12/Spreading-coronavirus-There-have-been-no-reports-of-transmission-through-food

The post COVID-19 and the Food Supply: Your Questions Answered appeared first on Best Food Facts.

The Center for Food Integrity has taken a closer look at all the steps that are involved in the food supply chain for meat and poultry. Animal protein remains one of the most important ingredients in our diet. Meat and poultry production is also the largest segment of U.S. agriculture. The U.S. meat and poultry industry processes, packages and delivers a variety of meats every day to nearly 40,000 grocery stores and 650,000 foodservice facilities.

Whether it’s a hot dog at a ballgame, burgers or chicken on the grill, or bacon on ….. well, everything, meat often plays a starring role in our meals.

How much meat do Americans eat each year?

• Chicken – 42 billion pounds
• Beef – 26 billion pounds
• Pork – 25 billion pounds

Check out the infographic to follow the journey of how this meat gets your plate.

1. On the Farm

Meat begins on farms where farmers, their families, employees and a team of experts like veterinarians, agronomists and nutritionists work together to produce crops to feed and raise healthy animals. The U.S. is home to 2 million farms of all kinds providing the food we enjoy each day.

• About 25,500 family farmers produce approximately 9 billion chickens each year.
• Nationwide, about 60,000 farmers annually raise and market more than 115 million pigs.
• Beef cattle are raised in all 50 states. In total, the U.S. has about 728-thousand farms and ranches raising 32 million head of cattle and calves.

2. Transportation: Transportation, usually by truck, represents a critical link in the food chain. Livestock and poultry are delivered from farms to packing plants for processing into meat.

3. Processing and Safety: There are thousands of federally inspected livestock and poultry plants in the U.S. including 835 federally inspected livestock plants for beef and pork and nearly 3,000 federally inspected poultry plants.

USDA’s Food Safety and Inspection Service (FSIS) ensures that meat, poultry and processed eggs are wholesome, safe and properly labeled. Through prevention-based policies and practices, USDA addresses the foodborne challenges of the 21st century using science to continuously improve safety standards.

Major beef plants working two shifts can process 2,000 to 6,000 cattle per day. The average weight of a market steer is 1,250 pounds. Pork plants are usually located in close proximity to where pigs are raised. The market weight of an average pig is 280 pounds. A single pork plant, if running two shifts, may process 20,000 pigs per day.

4. Cooking, Cutting and Seasoning: Beyond the plants that process animals into meat, more than 3,700 meat companies specialize in preparing a variety of meat products. This includes making sausages and chicken nuggets; packaging meat for restaurants or fine dining; custom cuts for retail grocery stores; or preparing items for schools, hospitals and other businesses.

5. Cold Storage: Think of this like a large freezer. These locations can safely store meat products frozen until they are needed in the supply chain. Cold storage facilities are critical to food safety and food security.  Meat and poultry products, like fruits and vegetables, are highly perishable and temperature sensitive. In any given month, cold storage facilities in the U.S. house 500 million pounds of beef, 625 million pounds of pork and 900 million pounds of chicken.

Getting to Your Plate

6. Exports: People around the world enjoy U.S. beef, pork and poultry. Millions of metric tons of meat are exported every year including 1.26 MT of beef, 2.45 MT of pork, and 3.7 MT of chicken.

7. Service Institutions:  We usually think of eating at home or away at restaurants or our favorite take-out place. Many other places such as hospitals, schools, colleges, nursing facilities, military bases and event centers also prepare and serve food.

8. Restaurants: The U.S. has more than 650,000 foodservice facilities. These include all forms of away-from-home eating occasions such as quick-service restaurants, cafes, fine dining, take-out and catering/delivery services.

9. Grocery Stores: Meat is on most grocery shopping lists, whether shopping online or one of the 40,000 grocery stores in the U.S. Beef, pork and chicken can be found in the fresh meat case, the frozen food aisle, the deli case, and in other food products such as soups and frozen entrees.

To learn more, check out COVID-19 and the Food Supply: Your Questions Answered.

It’s a complex process that produces, processes, transports and market protein. About 5.4 million people involved in the meat sector feed 326 Million Americans, as well as others around the world, with beef, pork and poultry.

The post Pork, Beef, Chicken: Journey To Your Plate appeared first on Best Food Facts.

We reached out to two experts from Pennsylvania State University to understand why livestock producers use hormones.  Dr. Troy Ott is a reproductive biologist and professor of reproductive physiology, and Dr. Tara Felix is a beef extension specialist.

Should I be worried about added hormones in my meat or milk?

Dr. Ott and Dr. Felix: “No. The amounts of added hormones used, and the approval process required by the FDA, ensure that there is no risk for human consumption. We both serve meat and milk from hormone-treated animals in our homes because we know that it is safe and that it results in more efficient production – helping the farmer and the environment.”

What species of animals can be given hormones?

Dr. Ott and Dr. Felix: “Among the major livestock species, no added hormones are given to poultry or pork in the United States. There are several hormones that can be used for cattle and sheep. Many of the hormones administered to cattle and sheep are used to regulate their reproductive cycles. These techniques are like those conducted on humans (think birth control and in vitro fertilization). For beef cattle, hormones can also be used to improve growth efficiency.”

In Canada, beef cattle are the only species that are given added hormones.

How are these hormones administered to animals?

Dr. Ott and Dr. Felix: “Hormones can be given through the feed, by direct injection, or by slow release implant placed under the skin of the ear.”

Why are animals given hormones?

Dr. Ott and Dr. Felix: “Consumers should know that hormones are used to make livestock production more efficient. If an added hormone can increase milk production per cow by 15% or growth by 10%, then we can make the same amount of product with fewer animals using fewer resources (land, water, feed) and have less impact on the environment. This last point is critical – with the population of the planet expected to increase by 2 billion people (the equivalent of two more Chinas in population) by 2050, agriculture needs to become more efficient. Estimates are that we will need 50 to 70% more food, and that food will need to be produced while reducing the impact of agriculture on the environment, i.e. using less land, feed and water.”

How is hormone use regulated?

Dr. Ott and Dr. Felix: “The use of hormones in livestock is regulated by the United States Department of Agriculture and the Food and Drug Administration. These agencies evaluate the safety and effectiveness of added hormones for the animals and for the humans who consume their products. This is an extensive and costly process that is conducted by animal scientists, veterinarians, and physicians.  For hormones to get approved by the FDA, they must meet all the criteria necessary to be deemed “safe” by the FDA. Those criteria are the absence of:

• residue in edible tissues
• chronic physiologic effects
• acute toxic effects
• mutagenic potential
• carcinogenic potential

“In short, hormones go through rigorous testing to ensure that they are safe for use and do not bring harm to humans or animals. This is an added safety mechanism even though most of the hormones used are used at such low amounts that they would not present a safety risk for humans.”

We hear from parents who are concerned about the impact of hormones in food regarding their children.  What advice would you give them?

Dr. Ott and Dr. Felix: “We encourage parents who are worried to seek out the facts on this topic and we have included a few good sites to start the learning process. Be wary of people or web pages trying to scare you about the food supply. Typically, these people and web sites are also trying to sell you something. Beware of anything that follows the word ‘detox’ as this is one of the most frequent scams people encounter on the web. More than 99% of the toxins your body ingests are natural toxins found in plants. If you follow the USDA My Plate recommendations, the only detox you will ever need will be handled by your liver.

“It is important to remember that we have the safest, most abundant and affordable food supply in history. Many dedicated scientists and farmers are working hard to continue these achievements and meet the challenge of feeding a growing global population sustainably. This can only happen if consumers are able to learn the facts about modern food production.  Remember, facts – not fear.”

Most of the toxins you eat are natural toxins in plants.
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Resources for more information:

• FSIS USDA Beef from Farm to Table
• National Chicken Council- Chickopedia: What Consumers Need to Know

Some animals are given hormones to produce food more efficiently, using less land, feed and water. The use of added hormones is carefully regulated by government agencies and the food supply is monitored to ensure compliance with these regulations. The amount of hormones used and the approval and monitoring process ensure that all animal products are safe for children and adults to eat.

The post Why Are Animals Given Hormones? Part 3 appeared first on Best Food Facts.

We turned to two trusted experts at the University of Arkansas Dr. Janeal Yancey, meat scientist, and Dr. Casey Owens-Hanning, poultry scientist, to learn about the different cuts of chicken and explore the best uses for each type.

White meat cuts are the breast, breast tenders and wings. Dark meat cuts are the drumstick and thighs. The color differences occur because they are two separate types of muscle.

Dr. Yancey: “Different muscles in the animal are used to do different things. Dark cuts, like the drumsticks and thighs, are used for holding the animal up and walking, so they are required to work for long, sustained periods of time. Whereas, white cuts like the breast and wings are required to perform short bursts of energy, like flapping their wings.”

The dark and white cuts of meat apply to both chicken and turkey. Because these muscles have different uses, they have different types of metabolism. In contrast, breast meat of duck is actually dark meat because ducks fly and use that muscle for long, sustained periods of time, Dr. Owens-Hanning said.

Dr. Yancey: “Dark meat cuts come from muscles that use more oxygen and have more iron. The iron is held in a protein called myoglobin, which gives it the darker color. White meat cuts come from muscles that metabolize energy with less oxygen, so they have less myoglobin and are lighter in color.”

All chicken is a good source or protein, as well as niacin, vitamin B6, biotin and vitamin B12. The experts say there is a slight difference in chicken nutrition between white and dark meat. Dark meat, because of the type of muscle, has slightly more iron. The biggest difference is the amount of calories and fat in the pieces.

Dr. Yancey: “Typically a boneless, skinless breast and breast tenders will have the least fat and fewest calories of any cuts of chicken.”

Dr. Owens-Hanning: “Dark meat will have more fat, but much of this comes from fat in between muscles. Since the leg meat (drumstick and thigh) are made up of multiple muscles, there is generally more fat than white meat. Furthermore, fat around the breast meat cut (one single muscle) is more easily trimmed than fat in between muscles found in the leg.”

Fat in chicken is most often found in the skin, she explained. So, boneless skinless breast (white meat) and skinless thighs (dark meat) are both relatively lean cuts of meat that are commonly found in supermarkets. Pieces with the skin, typically drumsticks and wings, have higher fat content.

How do the cuts of meat compare in taste and flavor?

Dr. Yancey: “Dark cuts like the drumstick and thigh have a little bit stronger flavor, mostly due to increased fat content because many flavor compounds are fat soluble. Additionally, the dark meat will tend to be juicier, again due to the increased fat content. White meat cuts are milder in flavor and may need flavors added to them, whereas dark meat cuts are able to stand on their own in the flavor department.”

When cooking chicken, keep in mind the type of meat to determine the best way to prepare it.

Dr. Owens-Hanning: “White meat can tend to dry out quickly so it is helpful to cook in a moist environment, such as baking or in a covered skillet, and to avoid overcooking. Using a meat thermometer to cook to 165 F, and not substantially more, is helpful with this.”

Did you know chicken wings are white meat?
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It seems that white meat is more popular. We asked the experts what might be the reasons for that.

Dr. Yancey: “I have heard a chef say, ‘a chicken breast is a chef’s blank canvas.’ It is the leanest and, even when boneless, it is a large cut that makes a nice serving size. Because of the mild flavor of the breast, it can easily be added to all types of dishes and take on a variety of flavors so it is very versatile.”

Dr. Owens-Hanning: “Breast meat tenders (white tenderloin muscle that lies underneath the breast muscle) are very popular due to the serving size and its use in fried foods. Fried foods are still very popular in fast food and food service.”

Dr. Yancey: “The other white meat cut is wings and they have been made popular by their size and the ‘buffalo wing’ craze in appetizers and snacks.”

To give you some ideas for dark meat dishes, we created a Pinterest board. It includes Dr. Yancey’s family recipe for pozole. Dr. Owens-Hanning shared her favorite ideas: “I like to marinate boneless skinless thighs in a teriyaki marinade and cook in a skillet. Another favorite of mine is cooking turkey breast cutlets in the skillet with whatever seasoning I have on hand.”

No matter what you’re cooking, keep food safety in mind. “Chicken needs to be cooked to 165 F regardless of it being dark meat or white meat,” Dr. Yancey said. “Always check the temperature with the thermometer inserted into the thickest part of the cut. For bone-in cuts, that may be next to the bone.”

White and dark chicken meat is due to different types of muscle. The cuts have different flavors and fat content and can be used in a variety of ways in cooking.

The post What’s the difference between white and dark chicken? appeared first on Best Food Facts.

To learn more, we turned to a trio of experts in the field, Dr. Sacit Bilgili, Professor Emeritus, Department of Poultry Science, Auburn University; Dr. Patricia Hester, Professor of Animal Sciences, Purdue University; and Dr. Bruce Webster, Professor and Extension Coordinator, Department of Poultry Science, University of Georgia.

Some say chickens grown for meat put on weight too fast, which causes mobility problems for the bird. What’s your view of the situation?

Dr. Bilgili: The meat-type chickens (broilers) are bred specifically to grow fast and to build a lot of muscle. Growth rate and muscle yield are traits broilers are bred for. Breeding programs must balance weight and skeletal robustness. In fact, we have seen a steady improvement in leg problems since the 1980s. However, given the number of birds produced, there will always be a few birds with skeletal defects and gait problems. These birds should be culled from the rest of the flock. Culling sick and wounded birds humanely is a critical component of animal welfare programs that all farmers should adhere to.

Dr. Webster: It’s a problem that was more prevalent in past decades than it is now. It is related to rapid growth. Every large flock will have a few birds with impaired walking ability, but it should be a small percentage. I agree with Dr. Bilgili – birds like this should be humanely culled immediately.

Dr. Hester: Broilers today are bred for rapid growth rate and increased breast meat yields. These modern strains of broilers are physiologically and genetically distant from the ancestors of the Red Jungle Fowl. Not only have their genetics and physiology changed, but the behavior of these broiler chickens has also been altered. The metabolic demands for rapid growth in broilers are huge, leaving less energy for activity. Research shows broilers spend about 76 percent of their time sitting, 7 percent of their time standing idle on their feet, 3.5 percent standing preening, and 4.7 percent of their time standing eating. These chickens have enormous appetites feeding over 50 times in a 24-hour period. [1]

Are slower growing lines of chickens available?

Dr. Hester: Breeding companies do have slower growing lines of chickens. “Heritage lines” or slow-growing chickens are more active than the rapidly-growing genetic lines. They require more feed to gain weight, produce a smaller amount of breast meat, and can take twice as long to reach market weight. It costs the farmer more to raise these types of broilers, therefore the meat is more expensive at the grocery store or restaurant. It is suspected that the carbon footprint or impact on the environment would be less favorable for the slower-growing chickens. The current demand for these genetic lines are not high among purchasers of chicken meat, which is why farms primarily use the lines selected for rapid growth.

What are the trade-offs of raising the slower growing chickens?

Dr. Webster: Slower growing lines of chickens are available but they cannot compare to high-yielding strains of broilers for cost- and energy-efficient production of poultry meat products.  As Dr. Hester indicates, due to their inherent inefficiencies, they are more expensive to grow, resulting in more expensive products that would be harder for people with low incomes to purchase. In addition to the increased environmental impact due to their slower growth and poorer feed conversion efficiency, their higher activity levels would make it difficult to house them at the densities possible with modern broiler chickens, further increasing costs.

It is hard to imagine what it would take to supply the current need for poultry meat products using slow growing lines of chickens. Slower growing chickens have some appeal in free range or pastured poultry systems where their higher tendency to be active may stand them in good stead. Products from such systems appeal to some individuals who are willing and able to pay the extra price.

Dr. Bilgili: There are many genetic strains available to the producers to choose from based on their target markets and business plans. This includes fast and slow-growing broiler strains, as well as those with low or high breast muscle yields. Given the expansion of food service and growing consumer appetite for breast muscle (i.e., white meat), the market economics will necessitate the use of fast-growing strains.

What it means

Broiler chickens grow at different rates, depending on the breed and genetics of the birds. Farmers may choose to raise slower or faster growing birds, depending on several factors. Shoppers can also choose to purchase meat based on what aligns with their values.

_{[1] Weeks et al., 2000, Applied Animal Behaviour Science 67: 111}

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Consumers have a lot of questions about how chickens are raised these days. Are chickens fed additional hormones? How about antibiotics? And what does the label farm-raised chickens really mean?

Best Food Facts checked in with experts Dr. Ken Macklin, with the Department of Poultry Science, Auburn University and Dr. Terry Etherton, with the Department of Dairy & Animal Science at Penn State University for answers.

Are hormones given to chickens raised for meat? If not, what is the difference between chicken labeled as hormone-free and chicken that does not carry that label?

Dr. Macklin:

No chickens raised in the U.S. or internationally, are given hormones. Feeding chickens additional hormones has been illegal in the U.S. since the 1950s, and it’s just not a cost-effective way to raise chickens. Why do some companies label chicken as hormone-free? Chickens have hormones like all living things, but there are no additional hormones labeled to any chickens, anywhere. There is no difference between chickens labeled as hormone-free and those that do not carry that label.

Dr. Etherton:

Hormones are not used in poultry production for broilers or egg layers. Every animal and plant that exists has natural hormones that they produce. The only difference between chicken labeled hormone-free and chicken not labeled as such is how the company chooses to market the product.  

What does the label farm-raised chicken mean? Aren’t all chickens raised on farms?

Dr. Etherton:

As far as I know it doesn’t have a specific definition. All chickens and animals raised for food production are raised on a farm of some sort, whether it’s large, small or in between.

Dr. Macklin:

They all are farm-raised. Some companies choose to market their products differently to appeal to their customer base. To be honest, every single chicken producer in the country could label their product as farm-raised in a literal sense.

Are farm-raised chickens raised with antibiotics?

Dr. Macklin:

The farm-raised chickens label really doesn’t differentiate, unless it says raised without antibiotics. They’ll all be antibiotic free because they went through a withdrawal period. The farm-raised label doesn’t mean they are raised without antibiotics.

Dr. Etherton:

There are some that are, but that is being phased out. Sub-therapeutic doses put in feed, primarily for broilers, to deal with sub-clinical health issues will be phased out.

Should I be concerned that eating chicken that was fed antibiotics might have antibiotic residue, or contribute to increased antibiotic resistance?

Dr. Etherton:

No, first, the dose is really, really small. Secondly, those antibiotics are typically not used in human health. Thirdly, if you just look at the population evidence, we’ve got people living longer than ever before and we’ve got the safest food supply in recorded history, and my view is that we shouldn’t be concerned.

Dr. Macklin:

Representatives from every flock are tested for antibiotic residue. That’s why they have the withdrawal period from seven to 14 days before the birds are processed, during which time the chickens are not given any antibiotics to make sure there is none in the meat. It’s a bit harder to say, whether antibiotic resistance is increasing. There are those that think livestock and poultry use of antibiotics contribute to antibiotic resistance, and there’s some compelling evidence that it may. On the flip side, there’s plenty of evidence to say that it doesn’t contribute to antibiotic resistance. As a scientist, I can’t say there is enough evidence to say that livestock and poultry use of antibiotics does or does not contribute to antibiotic resistance.

Will new regulations limiting the use of animal antibiotics important to human medicine affect how chickens are raised?

Dr. Macklin:

The new regulations will not affect companies with a veterinarian on staff at all. Even broiler companies that have a consulting vet shouldn’t see major disruptions because the new regulations require a veterinarian to write a prescription. It will reduce use of growth promotants, but it really won’t affect how chickens are raised. Chicken might cost a little more because they won’t grow as fast or as uniform, so production may not be as efficient.

Dr. Etherton:

Animals that periodically have sub-clinical health issues that affect growth rate can cause an economic problem. The industry will just have to deal with it. If, for example, feed efficiency worsens and it takes longer to grow animals to market weight, there will be an economic cost to consumers.

Will these new regulations mean chickens get sick more often?

Dr. Etherton:

I would expect that will be the case, but if it’s sub-clinical you might not see it, so it’s a fine gray line.

Dr. Macklin:

Yes, I know of a company that is completely antibiotic free, and they have a hard time combating illnesses. Veterinarians have a hard time not being able to treat animals when they get sick. Veterinarians take an oath to protect animal health and welfare, and they don’t like seeing these animals get sick. If the veterinarian works for a company producing antibiotic-free chicken, and they must treat a bird, it has to go to a different processing plant and is a logistical problem. If the chickens get sick more often, feed efficiency (amount of feed per lb. of gain) gets worse and the uniformity of the chicken suffers, it will be very challenging for producers.

Do I need to be concerned about eating chicken that might have been sick?

Dr. Macklin:

Assuming all safety procedures that are in place work properly, you will not be eating a sick chicken. There are a number of safeguards in place to prevent this. If the chickens are sick, they should not be sent from the farm to the processing plant. When the chickens get to the processing plant they are inspected by crews from the processing plant and USDA inspectors. While no process is 100 percent effective, I wouldn’t be too concerned about eating sick chicken, because there are a lot of safeguards in place. Also, you should inspect poultry you purchase at the grocery store and be sure to cook poultry to adequate temperatures. As long as you cook chicken properly it should be safe.

Dr. Etherton:

Animals that go into the food chain go through USDA-inspected plants, so there is a visual inspection of the carcass. With proper handling and cooking, food will be safe. For food safety, we have evolved the best system we’ve ever had, but even that system is not absent of risk.

Are there alternatives to antibiotics to keep chickens healthy?

Dr. Etherton:

I think best management practices and biosecurity methods, to attempt to keep out any pathogens, will be really important.

Dr. Macklin:

There are many alternatives. Pre-biotics feed the good bacteria and fight off the bad. Probiotics are your good bacteria, (similar to yogurt with the live cultures for humans) to fight off the bad bacteria. Then you have essential oils, organic acids and a whole slew of options producers can use to keep chickens healthy. The fault with many of them is they just are not as effective as antibiotics, which is why the poultry industry has used antibiotics for so long.

Is there a risk that the chicken I purchased from the grocery store may have been raised in the U.S., but processed in China?

Dr. Macklin:

There may be a risk but it is so miniscule, you shouldn’t worry about it. I would hazard a guess that 99.99 percent of chickens are raised and processed in the U.S. with 100 percent of chicken you find in the store being raised in the U.S. Also, any products shipped to the U.S. would have to meet our processing standards, meaning there are USDA inspectors on site watching the processors. The U.S. would not send live chickens – if anything, we would be sending carcasses to be further processed. Those steps are inspected by USDA, so steps are in place to make sure everything is up to our standards.

Dr. Etherton:

I’m not sure the economics would make sense to grow chickens in the U.S., ship them to China and have companies from China ship them back here, though traceability is a challenge in animal agriculture, so it’s hard to know definitively.

The post Farm-Raised Chickens: Answers on Antibiotics, Hormones and More appeared first on Best Food Facts.

To understand antibiotic use in chickens a bit more, we reached out to Charles L. Hofacre, DVM, MAM, PhD, Professor and Director of Clinical Services, Poultry Diagnostic and Research Center, College of Veterinary Medicine at the University of Georgia; and Ken Macklin, PhD, Associate Professor and Extension Specialist Poultry Health, Environmental Issues and Biosecurity, Department of Poultry Science, Auburn University.

Are chickens raised without antibiotics better than those raised with antibiotics?

Dr. Charles L. Hofacre:

By law, there is a withdrawal time for each of the antibiotics based on how that antibiotic is cleared by the birds – either their liver or their kidneys – out of their system. Is it less of a risk to eat chicken that has never been exposed to an antibiotic? Since we don’t know that there is any risk of antibiotic resistance being greater because of antibiotics use in food animals, I don’t know if there is any real benefit to a consumer that’s eating chicken that is from an antibiotic-free flock. Some people are willing to pay the money for a Jaguar and some people would rather just have a Toyota. If that’s what you choose, then that’s fine.

Are there any alternatives to antibiotics?

Dr. Charles L. Hofacre:

There is an incredible amount of research dollars being spent right now to look for non-antibiotic compounds to prevent the intestinal diseases. When it comes to the treatment, I don’t know if we can find alternatives. We really need the antibiotics to treat the sick animals. When it comes to preventing that intestinal disease, there’s a lot of work going on right now to look at different types of compounds that could be put in the feed or the water that could help prevent Coccidia or clostridium, the secondary bacteria, from causing disease. There has been some work looking at vaccines to prevent these intestinal diseases, but as of yet, no one has been successful in finding a vaccine to prevent some of the intestinal diseases.

Dr. Ken Macklin:

Because of consumer demand, the poultry industry is moving away from antibiotics and trying to find suitable replacements, like vaccines and probiotics (good bacteria) and prebiotics (eating a diet that will promote good bacteria growth). A lot of companies are starting to use vaccines, with mixed success.

What’s going on in the industry in regards to antibiotic use? Are farmers trying to use fewer antibiotics?

Dr. Charles L. Hofacre:

Farmers have always been very judicious in the way that they’ve used antibiotics. It’s a business. Famers only use things that they need to use. Farmers are as concerned about creating any kind of risk for their own family as they are with someone they would sell their chicken to. They’re not going to do things that are illegal or unethical. Less antibiotic use is being driven by consumers. It’s not being driven by the government. Some consumers have more disposable income and are willing to spend more on chicken if they know it was grown in a certain way, and that market is increasing in the United States. We’re starting to see some of the larger chicken companies recognizing that and providing that product.

Dr. Ken Macklin:

The poultry industry is trying to meet consumer demands and move away from antibiotics, especially those antibiotics important for human health. Europe has already moved away from certain classes of antibiotics, but they haven’t eliminated all antibiotics. The challenges are that when farmers eliminate certain antibiotics, the chickens have more intestinal diseases, which means the chickens have to be treated more often. Because of this, the cost of chicken meat will go up.

Is there regulation of antibiotics?

Dr. Charles L. Hofacre:

The FDA has been quite wise in what they are doing with their antibiotic guidance documents (209 and 213), which must be fully in effect by December 2016. Antibiotics in food animals will be put under veterinary oversight, and pharmaceutical companies can no longer have a claim for growth promotants on their antibiotics. Pharmaceutical companies must show that a specific antibiotic at a specific dosage is preventing a disease. The FDA is not going to ban all use of antibiotics – they are only banning those in which they can’t demonstrate prevent a disease. The pharmaceutical companies have to change all of the labels to require a VFD (veterinary feed directive similar to a prescription). Farmers must have veterinary oversight when feeding antibiotics.

Is there a testing process to make sure there are no antibiotics in the meat?

Dr. Charles L. Hofacre:

The whole process starts whenever a pharmaceutical company is going through the approval process with the FDA. They have to demonstrate to the FDA that there is no antibiotic residue remaining in the meat or in the liver or the kidneys or any specific tissues of that animal for a certain period of time, called a withdrawal period. For some drugs, the withdrawal time is 24 hours, for others it might be 72 hours, for others 5 days. That’s a legal requirement, and if the withdrawal times before an animal goes to market are not followed farmers can go to jail. The USDA takes samples for the FDA of different tissues from each processing day at each processing plant, and they run a whole panel of the most commonly used antibiotics (and even some of those that aren’t approved for use in chickens) to make sure everyone is playing by the rules. The United States has one of the premier systems for that in the world.

Dr. Ken Macklin:

There are no antibiotics in the meat. There are withdrawal times so the antibiotic works through the animal’s system, and then, the meat is tested to make sure there is no antibiotic residue in the meat. The withdrawal time is the amount of time it takes for the antibiotic to work through the system so that it’s no longer present.

Looking for more information?

Are There Antibiotics in Chicken Meat? Part I: Reasons Why Antibiotics Are Used in Poultry Production

Are There Antibiotics in Chicken Meat? Part II: Antibiotics Classifications and Safety

_{“Tasty chicken, pepper & onion skewers” by David Precious is licensed under CC BY 2.0.}

The post Are There Antibiotics in Chicken Meat? Part 3 appeared first on Best Food Facts.

To understand antibiotic use in chickens a bit more, we reached out to Charles L. Hofacre, DVM, MAM, PhD, Professor and Director of Clinical Services, Poultry Diagnostic and Research Center, College of Veterinary Medicine at the University of Georgia; and Ken Macklin, PhD, Associate Professor and Extension Specialist Poultry Health, Environmental Issues and Biosecurity, Department of Poultry Science, Auburn University.

Some antibiotics are classified as for human use. Why are they being fed to poultry if they’re so important to humans?

Dr. Charles L. Hofacre:

I think what the human medical community is finally recognizing is that a lot of hospital-acquired infections don’t have anything to do with food animals. They have to do with our own usage of antibiotics in the human community, not in animals.

Dr. Ken Macklin:

It goes back to historical precedence. They’re available for human and poultry use, and they’ve always been available for both human and poultry use. Yes, there are some human-classified antibiotics being used, but generally only for therapeutic cases.

Why do we treat poultry in mass quantities, and why do we have to treat them all the time, not just when they’re sick?

Dr. Charles L. Hofacre:

There are two different types of medicine. There’s population medicine, and there’s individual medicine. In humans, for example, there is individual medicine where if you have an infection, the doctor will prescribe an antibiotic just for you. With population medicine, for example, if one individual comes down with a disease that is highly communicable, it’s quite possible that the medical community will treat everyone in the population as preventive measures. In poultry, we raise anywhere from 25,000-35,000 chickens in one chicken house. They’re raised on the floor, and they interact with each other, and walk around and get food and water whenever they want, and if a disease gets introduced into that house, the birds could spread it to each other, so we would treat the individual chicken that’s sick, but we would also treat those who are susceptible to the disease, which is why we would treat the whole house with an antibiotic.

Dr. Ken Macklin:

The typical chicken house has at least 20,000 chickens. It would be too challenging to give antibiotics to one certain chicken. For example, the feed mill may produce feed for 120 chicken farms. Two or three farms have chickens with intestinal illness caused by Clostridium perfringens. It’s difficult for the feed mill to make feed just for those two or three specific farms. And often times they do, but most of the time when they’re making feed, they’re making feed for millions of chickens. It’s the make-up of the industry. It’s too large and too costly to make feed just for one or two farms.

Will feeding my children chicken that has been raised with antibiotics increase their chances of having an illness that is antibiotic-resistant?

Dr. Charles L. Hofacre:

As far as we know there is no risk. If the FDA knew of any risk, they would have the ability to immediately withdraw from the market any product considered an imminent human health hazard, and wouldn’t hesitate to do that.

Dr. Ken Macklin:

No. As long as you’re handling the chicken and cooking it properly, there should be no bacteria in the meat that they’re consuming. Antibiotic-resistant bacteria are in the environment naturally. Antibiotics are produced naturally by other bacteria and fungi to combat each other. Is there a chance of getting sick from an antibiotic-resistant bacteria? The answer is yes. However, I would say as long as the meat is properly handled the risk is non-existent.

Are the antibiotics making chickens bigger? Are antibiotics the same as hormones?

Dr. Charles L. Hofacre:

Antibiotics are not hormones. Hormones are natural compounds that are synthesized in all animals. Those compounds are banned for use in poultry and have been for more than 50 years. Antibiotics are compounds that are produced by bacteria or fungi, so because the fungi and the bacteria have to compete with each other, they fight off their neighbor fungi or bacteria to kill it. Antibiotics have been around for a long time. They’re natural compounds that we use to fight off those secondary bacterial diseases like clostridium. Yes, they make chickens grow faster because a sick animal doesn’t grow as well as a healthy animal. Antibiotics are used to keep them healthy. Yes, chickens today are bigger than the chickens of yesterday, and that’s due to genetic selection. Farmers have selected chickens for breeding that grow big and grow fast to be the mother and father for the next generation. That has been going on since the 1930s. That’s why chickens have gotten bigger – by selective breeding of birds.

Dr. Ken Macklin:

No, antibiotics are not hormones. Hormones for use in poultry have been outlawed since the 1950s. If the chickens are sick and you’re making them healthy, they’re going to grow better. If you have chickens that aren’t sick and they are given antibiotics, they’re going to grow at the same rate.

Do poultry companies have to use antibiotics in raising their chickens? Could they get by without using them? What would happen if we didn’t use them?

Dr. Charles L. Hofacre:

If we were not able to use any antibiotics for treatment or prevention of disease, then that would result in an extreme welfare issue for the chickens, or any animal in general. Any time an animal got sick, then you’d just have to let them get sick and die instead of treat them. When it comes to the prevention of disease, if we were unable to give antibiotics in the feed, we would see significant increase in intestinal disease. If we didn’t have antibiotics for treatment, they would just get sick and suffer.

Looking for more information?

Are There Antibiotics in Chicken Meat? Part I: Reasons Why Antibiotics Are Used in Poultry Production

Are There Antibiotics in Chicken Meat? Part III: Antibiotics Regulation

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The post Are There Antibiotics in Chicken Meat? Part 2 appeared first on Best Food Facts.