Are there antibiotics in my meat? Let’s clear the confusion

I was stunned to hear a mother express guilt about being “unable to afford meat that doesn’t have antibiotics in it.”I wondered how many parents who are trying to provide the best for their children have the misconception that their kids are consuming large doses of antibiotics because they can’t afford meat labeled “antibiotic free.”One look at common questions being asked on Internet search engines tells us this misconception is distressingly common: “Are there antibiotics in my meat?” “Why is it bad to eat meat with antibiotics?”There is one undeniable fact that should bring comfort to parents trying to provide safe, healthy meals for their families on a budget: multiple safeguards are in place to ensure the meat we buy in the grocery store – regardless of the label – is safe.Before an antibiotic is ever approved for use in animals, it must go through a rigorous Food and Drug Administration (FDA) approval process. The process begins with testing to determine how long an antibiotic remains in an animal’s body, which is called the withdrawal period. Withdrawal periods are required by law. Animals cannot be processed until the drug, in this case the antibiotic, has cleared from their bodies.Additional studies are conducted to assess the potential for the development of resistant bacteria and to examine whether public health could be affected by using the antibiotic in animals.On top of that, food companies and the U.S. Department of Agriculture (USDA) routinely test meat during processing to confirm there are no unsafe antibiotic residues. This is true for all meat. With or without an “antibiotic free” label.So, parents take heart. Whether the meat you buy is labeled “antibiotic free” or not, its safety is confirmed by extensive studies, mandatory withdrawal periods, and routine testing to ensure there are no unsafe antibiotic residues.