Swiss livestock farming: 12% fewer antibiotics were administered in 2022
Antibiotic resistance is a global problem, so it is all the more gratifying to see how raising awareness is paying off in Switzerland. This is reflected in the sharp decline in the use of antibiotics in livestock farming. Since 1999, it has been forbidden in Switzerland to administer antibiotics to livestock as a prophylactic measure or to increase performance, and dispensing in Switzerland is strictly controlled. This is already the best precaution, because "antibiotic resistance is increased by the excessive and improper use of antibiotics in humans and animals," explains Dr. Regula Kennel, Head of Development & Sustainability at Proviande. This can happen as a result of «unnecessary administration in viral infections, administration of the wrong antibiotic, too frequent administration (prophylaxis),
Animal and consumer protection go hand in hand
In livestock farming, antibiotics are used under veterinary supervision and have been recorded in a central database since 2019. Without an agreement, the pet owner cannot keep any medicines in stock. If an animal falls ill, the veterinarian must always come by. Careful and responsible use is important, because sick animals have to be treated - if necessary with antibiotics. The animal owner must keep a treatment journal of the medicines used on prescription.
To protect consumers, there are strict legal requirements regarding antibiotic residues in animal products, compliance with which is regularly monitored. This includes the withdrawal period after treatment with antibiotics: If an animal has to be given antibiotics because of a certain disease, it must not be slaughtered for a specified period of time, namely until the drug has been broken down in its body.
Does eating meat make you resistant to antibiotics?
The answer is clear according to dr. Regula Kennel: «No. In Switzerland, antibiotic residues in food are strictly controlled. Bacteria, including germs that are potentially resistant to antibiotics, are killed when meat is properly heated.”
Nevertheless, it is important to note: Wherever microorganisms occur, also on all raw foods (including vegetables and fruits), there are potentially antibiotic-resistant germs. These germs are killed and eliminated during preparation (cooking), so that there is no longer any risk of resistance transmission when meat is cooked or cooked correctly. Basic hygiene when handling raw food is always key.
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