US meat industry prepares for antibiotics controls

The new policies, which are aimed at controlling on-farm use of antibiotics in food-animal production, are expected to bring widespread changes to how such medicines are used in the American meat supply chain.

In the guidelines, the FDA is moving to eliminate the use of medically-important antibiotics for production purposes – specifically, for growth promotion and feed efficiency. Henceforth, therapeutic use of such antibiotics will fall under the supervision of licensed veterinarians.

The FDA has said this is “critical to ensure these drugs are used judiciously and only when appropriate for specific animal health purposes”.​

Veterinarians​

The regulations are designed to strengthen the role of veterinarians in making decisions about livestock health, while requiring them to comply with state and federally issued laws.

The rules are backed by the White House, the US department of agriculture (USDA), the US Centers for Disease Control and Prevention, major meat producers and retail outlets including Walmart and Smithfield Foods.

Other supporters include the National Pork Board, the National Pork Producers Council and the American Association of Swine Veterinarians.

Dr Mike Apley, a professor of production medicine at Kansas State University, told GlobalMeatNews that as late as 2013, 97% of antibiotic use in feed and water did not require a veterinarian’s authorisation.

‘Cooperation’​

The new rules were established in part to “drive a new level of cooperation between veterinarians and their clients”​, Apley, who has a background in food-animal therapeutics and antimicrobial resistance, explained.

He added that more frequent interactions with a veterinarian would probably drive up a producer’s costs, and add additional time constraints on production.

So there is significant change ahead across the meat supply chain, said Apley. However, he noted that many of the bigger feedlots already have consultant veterinarians in place, and there remains “broad backing”​ within the industry for the regulations.

“Everyone realises it’s coming, that there’s value to it alongside the costs and time,”​ he said. “We’re having a lot of conversations with veterinarians and producers, and food-animal nutritionists. There is a tremendous amount of education going on, which has been really beneficial. A lot of planning, and we’ll be ready.”​

Chase Adams, spokesman for the National Cattlemen’s Beef Association, said the organisation has worked to provide its members with information on how farmers, ranchers and feeders can adjust their management systems to ensure compliance with the new rules: “We're certainly working with our producers in the same way the pork folks are,” ​he said.

‘Judicious use’ strategy​

Those measures include accommodation of the FDA’s “judicious use”​ strategy for antibiotics. An increased focus on label directives - and that use of antibiotics in a manner that is not written on the label would be illegal would also feature.

The changes will press producers to recognise that a veterinarian’s authorisation for feed containing a medically important antibiotic may not be automatic, but may initiate a conversation about legality, dose, duration, need and efficacy.

There will also be a focus on the ability to complete antibiotic withdrawal before slaughter to avoid residues. Veterinarians will be required to submit written or electronic feed directive forms and all medically important antibiotics used in water will require a prescription. 

“[There is] lots of consumer interest in antibiotics and feed,”​ said Eric Mittenthal, a spokesman for the North American Meat Institute, citing recent consumer concerns over the safety of the food supply.  

“We support the FDA’s guidance on judicious use of antibiotics with the oversight of a veterinarian as outlined by the FDA,”​ he said.