Hospitals within the Henry Ford Health System, headquartered in Detroit, Michigan, are transitioning toward serving only chicken raised with no antibiotics ever.
In total, the change is expected to involve five hospitals, which in 2015 admitted more than 100,000 patents and employs 24,600 people.
The decision was made based off of Henry Ford Health System’s concerns about the growing threat of antimicrobial resistance and its potential link to antibiotic use in animal agriculture.
“This has the potential to bring health benefits not only to the many individuals we feed daily, all year long, but it is, we hope, a big step in lessening the greater public health threat that comes from the overuse of antibiotics in food animals,” John Miller, Henry Ford’s director of Culinary Wellness, told the News Herald.
The poultry products sourced for Henry Ford are from the Perdue Harvestland line.
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