News has come in that the US Food and Drug Administration is looking to restrict the use of cephalosporin drugs in livestock and poultry production. The Americans are taking small steps in comparison to their UK and EU counterparts, with the EU Comission having published its 12-point Action Plan on antibiotic resistance last November and action currently being taken by BPC members to stop using cephalosporins altogether in poultrymeat production.

What are your views on the use of antibiotics in poultrymeat production?

   

Like almost everyone (I suspect) I would prefer no use of antibiotics, but the case for coccidiostats in medium and large flocks does seem strong, with significant (perhaps not conclusive) evidence that low level use actually reduces total antibiotic usage via stopping serious outbreaks which would then need heavy treatment.