No Antibiotics
We, of course, like to point out that we don’t use antibiotics in the production of the foods we raise. Why is this important? Weren’t antibiotics deemed a miracle drug that proved to be a powerful life-saving tool when they first became available?
Yes, that is true, and I’ll even go so far as to say they are still a major lifesaver in human medical care eighty years later. However, today we’ll talk about how they have been abused and why it’s crucial that we limit their use to human medicine.
The first known antibiotic, dubbed penicillin, was discovered accidentally by a researcher named Alexander Fleming in 1928. Though discovered in the twenties, it wasn’t widely propagated until the 1940’s when—after saving lives miraculously in instances like the Cocoanut Grove nightclub fire—the US government invested in its production to be used on the war front in WWII.
It’s hard for us to imagine a world before antibiotics. Everything from paper cuts to childbirth had the potential to kill via bacterial infection. Even minor wounds to soldiers in warfare—upon becoming bacterially infected—were cause for amputations, extreme illness, and death, which is why the government had interests in the mass production of penicillin.
Penicillin was quickly followed by other antibiotics such as aureomycin, tetracycline, and the like—and it quickly became a race between pharmaceutical companies in the late 1940’s to develop the next family of antibiotics that could then be patented. The formula for penicillin was proprietary from the beginning—being seen as a product for the greater good of society—but pharmaceutical companies, of course, each wanted their own piece of the pie.
In 1948, a researcher named Thomas Jukes, who specialized in animal nutrition working for Lederle Laboratories, discovered (again, by accident) a ground-breaking new twist to antibiotic use. In an effort to find new ways to cut costs for poultry farmers following the sharp decrease in demand post-WWII, research entailed using laboratory waste used in making antibiotics as a supplement in chicken feed. Having had indications suggesting growth-promoter properties, Jukes performed one of the first controlled research projects on chickens and found the group fed antibiotic waste to be markedly bigger at the end of the 25-day feeding trial, discovering the growth-promoter properties of feeding antibiotics to animals.
This discovery opened a whole new frontier for the pharmaceutical industry in terms of antibiotic use and a tremendous new market for growth promoters in animal agriculture. It also made for an unprecedented hubristic attitude in the world of animal agriculture, which in turn, led to the confinement animal feeding operation (CAFO’s) of today. But the chicken had yet to come home to roost (pun intended).
In the early years of antibiotics as a growth promoter the common mentality among both manufacturers and farmers was “if a little is good, more is better”, and growth promoter antibiotics were largely unregulated which resulted in heavy use, inexact dosages, and the like. Regulators, being enamored along with the industry, looked the other way and didn’t interfere. Remember, this was the era when the chemical DDT was considered a marvelous and life-changing invention.
However, even early on there was concern among a few scientists about the prospect of antibiotic resistance. In his 1945 Nobel prize acceptance speech, Alexander Fleming warned that the development of resistance had the potential to ruin the miracle of antibiotics. Resistance is the term used to describe the ability of bacteria to mutate and overcome the proficiency of antibiotics. The thesis is that an application of antibiotics never kills all the bacteria, allowing the survivors to gain genetic resistance not only to that particular antibiotic, but others antibiotics as well.
And so throughout the sixties and into the early seventies, only a few scientists were warning of antibiotic resistance, and already there were cases of mass bacterial outbreaks where antibiotics proved largely ineffective—including a 1967 stomach bug in Yorkshire, England where 15 babies and young children died for lack of effective and timely antibiotic treatment due to resistance.
It wasn’t until 1974 that an independent study was performed in Boston to measure how quickly resistance is obtained. Participating in the study was the Downing family from Boston, who had ten children and a small farmstead. The researcher in charge of the study, Dr. Stuart Levy, designed it to include six batches of young chickens, half being fed antibiotic-free and half fed growth-promoter antibiotics. The oldest Downing child, Mary—a sophomore in college—cared for the birds, which were housed in the Downing’s barn in separate pens 50 feet apart. A precise chore routine was adopted where the antibiotic-free birds were fed and cared for first, and then the antibiotic flocks after a change of boots and washing of hands. Each flock was swabbed once a week, as well as fecal swabs of each of the Downing family—and a number of neighbors as well—with the objective of learning how quickly antibiotic resistance spread through the flocks, as well as the people participating in the study.
The results came quickly. Samples taken at the beginning of the experiment showed very few bacteria in the guts of the chickens, family, or neighbors containing defenses against tetracycline (the drug used in the chicken feed). That was to be expected, given the random roulette of mutation. But within 36 hours, those bacteria multiplied in the antibiotic flock, but the drug-free flocks remained clean for a few weeks longer.
Then things changed. First the bacteria in the antibiotic-fed flock became resistant to multiple drugs, including other families of antibiotics like sulfas, streptomycin, etc. Then the multidrug-resistant bacteria appeared in the flocks that never received antibiotics and had no contact with the birds that did. And soon after, the same multidrug resistance showed up in the Downing’s fecal samples.
To the disappointment of his sponsors, Levy had demonstrated what they had hoped to disprove. Even though the feed contained just tiny doses of antibiotics, those doses selected resistant bacteria—which not only flourished in the animal’s systems, but left the animals, moved through the farm’s environment, and entered the systems of other animals and of humans in close proximity (but did not spread to any of the neighbors—which served as the control group). This served to reinforce some of the early scientists concerns that these altered bacteria were an untrackable, unpredictable form of pollution.
In her comprehensive book, Big Chicken, Maryn Mckenna (where I learned much of what is written in this article) eloquently relates not only the facts given above, but also tells the story of years and decades of industry and regulator pushback against the idea of restricting farm-use antibiotics—even into the 2000’s. She shares stories of horrible illnesses and epidemic-proportion bacterial outbreaks costing the lives of people who were unknowingly harboring antibiotic resistance, but the drug-resistant bacteria were quietly transmitted from farm to food to consumer, even to the point of being traceable by epidemiologists. The resulting reports and database entries, by the way, were then ignored and buried by regulators and industry leaders.
In the book, Mckenna does an outstanding job of presenting antibiotic resistance for what it is, a silent threatening contaminant that moves through a largely unaware society, looking for its next victim or victims. Even today, it’s not a subject well-covered by the media, largely due to the pharmaceutical interests in keeping it hush.
And this is where we find ourselves today, fifty years later. Although farm and food related antibiotic use has garnered a far more attention in recent times than any time in history, they are still being widely used in the poultry, pork, and beef industries, both as growth-promoters and as preventative doses to prevent illness on factory farms. Several years ago, some of the major poultry providers—including Perdue—made a PR effort in the direction of “antibiotic-free.” The reason I say a PR (public relations) effort, is because it was driven, at least in part, by an increasing concern among the people regarding human-medical-use antibiotics used in agriculture and the subsequent risk of antibiotic resistance.
Borne out of that effort—which was also driven by recognition within the industry that growth-promoter antibiotics were losing their effect—came a family of drugs called “ionophores”, which were not quite the typical antibiotic, were not classified as an antibiotic (conveniently?), but were essentially an industry antidote to traditional antibiotics. However, it allowed the meat industry to advertise their product as “antibiotic-free” without taking the risk of losing production due to the loss of both growth-promoter and preventative antibiotics. Granted, ionophores were not used—at least not as heavily—on humans, but that doesn’t change the farce of “antibiotic-free” in the meat industry.
Vaccines have also been adopted in the meat industries as a sort of replacement for sub-therapeutic antibiotics. Modern vaccines—including mRNA technology —has been used increasingly in recent years as a solution to the rising pushback—and loss of effectiveness—against antibiotics used in meat production.
To summarize, the discovery of antibiotics changed life as we know to a degree we cannot imagine, mitigating risk of bacterial infection astonishingly. However, the advent of antibiotics used in animal agriculture quickly threatened the efficacy of human-use antibiotics due to rapid rise of resistance to early antibiotics—and even faster, to other families of antibiotics. From the mid-1940’s into the 2000’s the meat industries, pharmaceutical companies, and even regulators ignored and repressed concerns involving the threat of antibiotic resistance. Despite attempts and posturing of certain players in the meat industries, even today it appears as if the mass-producing meat purveyors are unwilling and/or unable to completely absolve themselves from antibiotics in the production of human food, which only furthers the hazard of superbug infections that are resistant to nearly all common medical-use antibiotics.
Until the industry becomes willing to abandon its intense confinement production model, I don’t see the antibiotic story changing. However, the upside to this is that farmers who are willing to adopt a more natural template like the outdoor pasture-based model can completely eschew antibiotics, which is the grassroots future to clean eating for those who know and care about the antibiotic issue.
At Pasture to Fork, we are unwavering in our stance against using antibiotics to produce your food. While we believe the risk of regularly consuming antibiotics is great enough for adults, it’s even greater for children, and investing in future generations is paramount in our opinion. And that’s The View from the Country.