American National Cattle Women blog on all things beef and several months ago wrote about the use of antibiotics in livestock. USFRA recently hosted a roundtable discussion with third-party experts on this very topic and wanted to share the Beef Ambassador’s blog post about her Ag Ethics class this semester. She blogged about the concerns raised in her class by other students about the use of antibiotics in animals, particularly around the question of residue and resistance.

I can see where my fellow colleague may have concerns about this ethical issue, but there are many misconceptions about antibiotics used in livestock.  Every consumer should know that those animals given antibiotics are receiving the drug first and foremost so that they can have a healthier immune system and produce quality food.  These antibiotics are regulated by the Food and Drug Administration to make sure that the antibiotic is not harmful to the animal or to others. In our industry, cattle’s health is crucial and important to producers and the consumers. Everyone loves the taste and I want to tell everyone not to be scared of this delicious product… Many assume that you can consume the antibiotics that cattle have been given during their time on the farm, but this myth is false. Antibiotics only remain in the animal’s system for such a short time that there is not possible way that consumers can ever be in contact with the drug itself. There are many withdrawal dates prior to slaughter that make sure that an animal no longer has a drug present in its system.

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