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New Zealand meat to be antibiotic-free by 2030

by Futures Centre, Aug 6
2 minutes read

President of the New Zealand Veterinary Association, Dr Steve Merchant, has set goals for meat produced in New Zealand to be free of antibiotics by 2030.

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Antibiotics are currently fed to livestock to fatten them up, and make them more resistant to living conditions in large-scale or industrialised farms. However, the mainstream use of antibiotics is leading to a rise in forms of bacteria that are resistant or immune to treatment, posing a threat to both humans and animals. Dr Merchant explains, “with sharply increasing levels of resistance to antibiotics worldwide, we want animals and, by extension, humans to enter the ‘post-antibiotic’ era as safely as possible”.

A growing number of companies and campaigns are looking to reduce the use of antibiotics in meat production. Chipotle, for example, only serves antibiotic-free pork, chicken and beef.  Earlier this year, McDonalds announced it would no longer source antibiotic-fed chicken, with Tyson Foods then following suit by planning to remove antibiotics from its entire livestock range by 2017.

However, this is the first time, a nation-wide goal of being antibiotic-free has been set by a country.

As Dr Merchant adds, “New Zealand is well suited to this challenge; given our size, proximity of the various specialities and relevant industry sectors, and already low use of antibiotics.

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