There are five guiding principles to successful antibiotic-free poultry production, according to Charles Hofacre, president, Southern Poultry Research Group and University of Georgia professor emeritus.
Responsible antimicrobial use, proper animal care and stakeholder collaboration are key components of the ‘One Health’ approach as all work to minimize the use of antibiotics in food animals and the sector’s contribution to the potential development of antimicrobial resistance. The third OIE report on the global use of antimicrobials is a significant contribution to ensure more accurate information is available so informed decisions can be made to advance evidence-based antimicrobial stewardship practices globally.
Two of the biggest health challenges with no antibiotic ever (NAE) production are coccidiosis and necrotic enteritis, explained Ohio State University's Ph.D. Lisa Bielke at IPPE.
Thanks to voluntary and mandated reduction of antibiotics, both the chicken and turkey industries made major reductions in their use of both medically important and non-medically important antibiotics.
Fueled by a consumer curiosity to going meat free, plant-based and cell-cultured meat alternatives are gaining momentum and they are set to take market share from animal meat production.