Source: Susan Kelly, MEATINGPLACE, 8/24/17


McDonald’s Corp. said it will require the elimination of antibiotics critical to human medicine in broiler chickens in more global markets, starting in January, and will develop policies for suppliers of beef, pork, dairy and eggs.

The company stopped serving broiler chicken treated with antibiotics important to human medicine in its U.S. McDonald’s restaurants in 2016.

By January 2018, antibiotics defined by the World Health Organization as Highest Priority Critically Important (HPCIA) to human medicine will be eliminated in broiler chicken for Brazil, Canada, Japan, South Korea, the United States and Europe, the company said in an updated statement on its website.

HPCIAs will be eliminated in broiler chicken for Australia and Russia by the end of 2019, and in China by the end of January 2027.

McDonald’s also said it will develop species-specific policies outlining requirements and implementation timelines for suppliers providing chicken, beef, dairy cows, pork and laying hens for use in McDonald’s restaurants.

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