In today’s meat industry, antibiotics are commonly and routinely used, especially in large, intensive farming setups that produce conventional meat. This practice, particularly the addition of small doses to poultry feed to promote growth, has raised significant health and ethical concerns over the years (Morris, Helliwell & Raman, 2016).
Over time, the routine use of antibiotics has led to serious problems, in particular the development of antibiotic-resistant bacteria. These resistant strains make infections harder to treat, posing risks to both animals and humans (Lappe, 1982).
The Risks of Antibiotic Resistance
In factory farms, where animals are kept in cramped, unsanitary conditions, disease can spread easily. Antibiotics are used to prevent this, but addressing only the symptoms of the underlying issue isn’t a sustainable solution, especially when it impacts public health.
Research has clearly linked routine antibiotic use in animal farming to antibiotic resistance. This public health concern has highlighted the practices used in large-scale meat production, showing that resistant bacteria can transfer from animals to humans, making certain infections much harder to treat (Chang et al., 2015). The long-term risk is substantial, as more infections become resistant to the available treatments.
By choosing meat from antibiotic-free butchers like Saffron Alley, customers can help reduce this global threat.
Saffron Alley’s Approach to Antibiotic-Free Farming
At Saffron Alley, we’ve chosen a different path. We only source meat from farms where the routine use of antibiotics is not the norm; instead, we ensure our partner farms create a clean environment where animals have space to roam. By prioritising better living conditions, we naturally reduce the chances of disease and stress in animals.
This ultimately means our meat is healthier to consume. We believe that by producing meat responsibly, we’re offering a safer, more wholesome option.