WASHINGTON, D.C. (Oct. 31, 2019) – The Antibiotic Resistance Action Center (ARAC), based at the George Washington University Milken Institute School of Public Health (Milken Institute SPH), co-authored a report released by a coalition of public health and advocacy groups on Oct. 31 examining antibiotics use in the beef supply used by fast food companies.
ARAC in the News
When you buy a fast-food burger or roast-beef sandwich, chances are it likely was made from from cattle given antibiotics they don't need, according to the fifth edition of the Chain Reaction Report issued by six non-profits -- including ARAC.
There is growing evidence that urinary tract infections, which afflict millions of Americans a year, mostly women, are increasingly resistant to antibiotics, turning a once-routine diagnosis into one that is leading to more hospitalizations, graver illnesses and prolonged discomfort.
Various consumer and public health organizations urge Wendy's to fight antibiotic resistance by joining its fast-food competitors and adopting a policy to end antibiotic overuse in its beef supply.
Even though simple soap and water is the simplest, most effective way to keep hands clean, more and more people are relying on the convenience of hand sanitizers.