The demand for food products by consumers are increasing quickly that the food industry are devising ways to easily develop and grow food. It is quite known that farmers are using medicine and such to accomplish this.
Most common meat sources such as cow for beef, chicken and pig are undeniably injected with antibiotics to keep them healthy and to give their immune system higher efficacy. But what really happens is, bombarding the animals with antibiotics may cause antibiotic resistant bacteria's found in animals to thrive.
Every year over 23,000 deaths are reportedly caused by antibiotic-resistant infections and diseases.
The Food and Drug Administration (FDA) is imposing a new regulation that will decrease the risk of antibiotic resistant bacteria's ultimately.
They are now urging farmers to minimize the use of medically important antibiotics, or those that are used both on animals and humans, for development production or any other reasons amongst the meat industry.
The regulation is created for minimal use of antibiotics in farm animals and will come to be active this coming December 2016.
There was a salmonella outbreak before that had salmonella strain, which was almost antibiotic resistant and was traced back to ground beef sold in a supermarket. There have been many reported cases of antibiotic resistant bacteria that can be traced back to the food source.
Meat is not only the possible carrier of antibiotic resistant bacteria, vegetables can too. With soil that might have been dosed with antibiotics, the vegetable roots could effectively nourish themselves from the soil.
Center for Disease Control and Prevention (CDC) reported that two million Americans get sick each year because of bacterial infections that are highly anti-biotic resistant. 23,000 are reported to die.
Antibiotics have saved millions of life all throughout the years, from the very first time it was discovered back in 1928 and by 1969 it was have become so successful in fighting bacterial infections in the U.S.
