For decades, almost all factory-farmed chickens were raised on antibiotics. But low doses of “maintenance” antibiotics can spur bacteria to build resistance, creating superbugs. Economics correspondent Paul Solman and science correspondent Miles O’Brien report team up to examine why one major chicken producer went antibiotic-free while most still continue the practice.
ARAC in the News
PBS NewsHour reports on how ARAC scientists are studying how superbugs can get into the food supply. We had a great time filming and showing the reporters how we conduct research. We are excited to be a part of this important series on the antibiotic resistance crisis!
A group of U.K. infectious disease experts argue that stopping "antibiotics sooner is a safe and effective way to reduce antibiotic overuse.” ARAC director Dr. Lance Price responded: "I think they go too far in saying we need to stop this messaging. We know antibiotics are not smart bombs or snipers—they do not target only one desired body part like the bladder, as we would like. But to say, ‘Let’s pull the plug on this messaging without providing a reasonable, actionable counter message’ is totally irresponsible.”
The Certified Responsible Antibiotic Use (CRAU) standard was developed by School Food Focus in 2015 to minimize the use of antibiotics in poultry production, and offer schools a viable way to put a better poultry on the menu. ARAC staff has worked closely with School Food Focus over the years to help ensure the CRAU standard is rooted in the latest scientific developments. In 2017, School Food Focus transferred management of the standard to ARAC.
“‘This one lives in your butt,’ he says, holding an oblong E. coli with two googly eyes and several shoe-string flagella, and gesturing in a way that brings to mind this particular bacteria’s diarrheal consequences...” So begins this profile in Quartz of ARAC's Dr. Lance Price.