In a move that will likely have far-reaching implications for the poultry industry, McDonald’s says it will stop serving chicken that was raised with antibiotics used on humans. Its competitors are definitely taking note.
Stephanie Strom had this story for The New York Times:
McDonald’s said on Wednesday that it would begin using chickens that are not raised with antibiotics used to treat humans, a move likely to put pressure on competitors of the fast-food chain, which now sells more chicken than beef.
The decision by McDonald’s, which is also one of the largest buyers of chicken in the United States, is likely to have a major impact on how poultry is raised and on the kinds of chicken restaurants serve.
The shift toward offering chicken that is largely antibiotic-free is to occur over two years, the company said. McDonald’s also announced that this year it would give customers the choice of low-fat and chocolate milk from cows not treated with the artificial growth hormone rBST.
McDonald’s announcement coincided with Steve Easterbrook’s first week as its chief executive. But the struggling company declined to provide access to Mr. Easterbrook, who succeeded Don Thompson as chief, or to other executives to speak about the new policy, citing the “quiet period” required by federal regulation before the release of its financial performance report next week.
The Wall Street Journal story by David Kesmodel, Jacob Bunge and Annie Gasparro said that the company is working to improve its image and regain customers:
The announcement comes three days after Steve Easterbrook took over as McDonald’s chief executive, vowing significant change at the fast-food giant to reverse two years of worsening sales declines that culminated in the retirement of his predecessor, Don Thompson . Mr. Easterbrook in recent weeks has told analysts that he sees himself as an “internal activist” who plans to create a “modern, progressive burger company.” Observers have been anticipating possible changes to ingredients to improve consumers’ views of McDonald’s food.
McDonald’s also said it would offer customers milk products from cows that aren’t treated with rbST, an artificial growth hormone. The announcements coincide with a McDonald’s meeting in Las Vegas that includes U.S. franchisees, suppliers and other stakeholders where the burger chain is discussing what it has called its “turnaround agenda.”
“People want to know what’s in their food,” McDonald’s U.S. President Mike Andres said in an email to franchisees Wednesday. “Some people say we’re too big and too stuck in the past to make big moves, but I can tell you that we can and we will.”
More than two million Americans a year develop bacterial infections resistant to antibiotics, which kill at least 23,000 annually, according to a 2013 report by the Centers for Disease Control and Prevention. Public-health leaders say the epidemic of antimicrobial resistance is a global health crisis, and pin part of the blame on the meat industry’s use of the drugs over many decades—a claim the meat industry has said there isn’t enough evidence to support. The Food and Drug Administration in 2013 asked drug and meat companies to end farmers’ practice of feeding antibiotics to livestock to speed growth, though the guidelines allow them to continue using the drugs to prevent disease and treat sick animals.
The Reuters story by Lisa Baertlein and P.J. Huffstutter outlined what the move means for the poultry industry:
Poultry producers began using antibiotics in the 1940s, not long after scientists discovered that penicillin, streptomycin and chlortetracycline helped control outbreaks of disease in chickens. The drugs offered an added benefit: They kept the birds’ digestive tracts healthy, and chickens were able to gain more weight without eating more food.
Gross said McDonald’s expects its suppliers will treat any animals that become ill, using antibiotics when prescribed. McDonald’s, however, will not buy those treated chickens, she said.
The poultry industry’s lobby takes issue with the concerns of government and academic scientists, saying there is little evidence that bacteria which do become resistant also infect people.
This may be a “tipping point for antibiotic use in the poultry industry,” said Jonathan Kaplan, the Natural Resources Defense Council’s food and agriculture program director.
“McDonald’s has so much purchasing power and brand recognition, I think we’re seeing a new industry standard here,” Kaplan said.
“For public health, this is really a game changer,” said Gail Hansen, a senior officer for Pew Charitable Trusts’ antibiotic resistance project.
The NPR story by Allison Aubrey and Eliza Barclay pointed out that McDonald’s still has a long ways to go to be totally antibiotic free:
Jonathan Kaplan, director of the food and agriculture program at the Natural Resources Defense Council, said in a statement that he’s hopeful McDonald’s will soon cut back on antibiotics in its supply chains for beef (think the Big Mac) and pork (think McRib), too.
Other advocacy groups say today’s news is a reminder that the FDA has yet to mandate stricter rules on how meat producers use medically important antibiotics.
“It’s past time for the FDA to force the meat industry to eliminate its use of harmful antibiotics though enforceable, non-voluntary regulation,” said Wenonah Hauter, executive director of Food & Water Watch in a statement.
Many consumer advocates are concerned about the level of antibiotics in the food supply. Given McDonald’s size, this could force the poultry industry to reevaluate how it raises animals on a large-scale. It’s likely that competitors will follow with the same decree, signaling a shift in demand. The implications are far-reaching but could benefit everyone, including those who aren’t McDonald’s customers.
