Source: Lisa M. Keefe, MEATINGPLACE, 4/25/16

Antibiotic use in poultry should be minimized “through carefully planned and well-executed preventive practices,” but the birds’ health should not be sacrificed for a marketing message, said a position statement released by the American Association of Avian Pathologists.

Antibiotics should remain “a viable option when appropriate and necessary for the health and well-being of the animal, even when marketing and consumer preference dictate otherwise,” the organization summarized in a release.

The document, “AAAP White Paper on Poultry Welfare and Careful Antibiotic Use,” expressed concerns about the “growing trend” for some food retailers and restaurants to only offer poultry products from flocks raised with no antibiotics.

“This practice may result in situations where farmers are reluctant to allow treatment of flocks in order to maintain their 'antibiotic free’ status,” the association said. “Veterinarians need the ability to make the proper treatment plans for animal health and animal welfare, including the use of antibiotics when warranted as part of their professional commitment and ethical obligation.”

As many meat and animal ag-related groups have done, AAAP noted that FDA-mandated withdrawal times for antibiotics ensured that no drug residues were present at the time of slaughter.

The association added that antibiotics remained “an important tool for poultry veterinarians to protect the health and well-being of flocks and should not be sacrificed in the name of marketing of an antibiotic-free product.”

At the same time, AAAP acknowledged that antibiotic stewardship was “important to the veterinarians, food companies, regulators and other stakeholders who make decisions about sustainable livestock and food production” and said it supported efforts to “research and evaluate new technology and production systems that will eliminate routine use of antibiotics.”

Earlier this year, AAAP issued another document, “White Paper on the Judicious Use of Drugs Fed to Poultry and the Risks to Human Health.”

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