Industry Developing Consumer Response to Livestock Antibiotic Concerns
(KANSAS CITY, MO) While researchers work to better understand the cause of people becoming resistant to antibiotics, there are ongoing consumer concerns about the use of antibiotics given to animals in the food system. According to new research from The Center for Food Integrity (CFI), online engagement about antibiotic resistance is growing rapidly and could be one of a growing number of factors that drives consumers to reduce or eliminate meat from their diets. Antibiotic resistance results when bacteria change in ways that reduce or eliminate the effectiveness of drugs. These changes can lead to the rise of “superbugs” that are difficult to treat. Currently, there are more than 34-million consumers actively engaging on the topic and it’s gaining traction. “The research indicates that number could increase to more than 65 million within the next two years,” said Terry Fleck, CFI executive director. “That’s a 92 percent increase.”