McDonald’s and KFC Under Pressure to Remove Antibiotics In Global Chicken Production
12 Aug 2016 --- A movement is gaining momentum urging fast food giants KFC and McDonald’s to stop using antibiotics in chicken, not just in the US but in all international outlets and across all products.
Earlier this month McDonald’s decided to stop using antibiotics in its chicken supply in American restaurants, but this does not extend to the rest of the world.
McDonald’s has committed to stop using “antibiotics important to human medicine” in its chicken production for US branches by March 2017. It comes after McDonald’s claims to have been working closely with farmers for years to reduce the use of antibiotics in its supply, but at the moment, the ban does not extend to beef, pork or dairy, or outside of the US.
But a new online campaign, run by charity ShareAction, is calling for a global ban on products from poultry or other animals treated with antibiotics and is urging consumers to email CEO Steve Easterbrook.
“Tell McDonald’s to stop supersizing antibiotic resistance,” it reads. “McDonald’s is pumping antibiotics into the meats used to make its famous burgers. The World Health Organization has warned that this practice could push us into a ‘post antibiotic era’, in which the drugs we rely on for routine medical treatments no longer work.”
Some medical experts warn that using antibiotics to help farm animals grow and prevent illness, rather than treating conditions, contributes to the rise of drug-resistant so-called superbugs.
The pressure on McDonald’s comes a few days after fast food rival KFC was feeling the heat from similar calls to ban antibiotic use across its range of products.
US consumer groups delivered a petition, signed by more than 350,000 people, to KFC owners Yum! Brands earlier this week.
Food policy advocate from the food and agriculture program of the Natural Resources Defense Council (NRDC), Lena Brook, was one of the campaigners who took boxes of signed petitions to the home of KFC in Louisville.
The advocates couldn’t get a face to face meeting with KFC, but did deliver the petition and raised awareness of the antibiotics in chicken issue so much so that US press coverage then led to KFC claiming it would review its antibiotics.
“I am disappointed that KFC turned down a chance to meet in person, as direct discussions are always fruitful opportunities to better understand their perspectives and vice versa. A meeting would have been especially beneficial, because judging from media statements, it is unclear how the company plans to proceed,” Brook writes on a NRDC blog.
“On the one hand, in response to our advocacy efforts, as well as to the August 9th news about a new resolution that was filed by Yum! Brands shareholders, KFC’s parent company stated that they are reviewing their current approach to antibiotics use in their chicken supply. This suggests that the company is taking the threat of antibiotic resistance seriously, though we have no clarity on what this “review” means,” she adds.
Aside from the antibiotics issues, McDonald’s is applauding itself recently for changing some of its food strategy. Last week, FoodIngredientsFirst reported how artificial preservatives were being dropped from several menu items including chicken nuggets and breakfast products. On top of that it is rolling out new buns that no longer contain high fructose corn syrup.
But what the fast food giants didn’t mention was the fact that it has also ditched the use of an little known ingredient called azodicarbonamide, which is used as a dough conditioner and is also found in yoga mats, flip-flops and packing insulation. It became known as “the yoga mat chemical” and several large chains in the US, including Subway, Wendy’s, McDonald’s and Jack in the Box, have ditched it. This is not mentioned in press releases distributed to the media.
Cargill also recently confirmed it has stopped using the antibiotic gentamicin in its turkey business and announced a launch of an antibiotic-free Honest Turkey line.
by Gaynor Selby
