Most Consumers Unaware of Antibiotic Residues in Meats

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Most Consumers Unaware of Antibiotic Residues in Meat

 

Nationwide Survey Reveals Most Americans Are Unaware They Consume Beef

And Poultry Raised on Antibiotics

Wednesday May 28, 12:00 pm ET

Once Aware of Reports of Health Risks, Concern Levels Spike as Does

Desire For A More Natural Alternative

 

AUSTIN, Texas, May 28 /PRNewswire-FirstCall/ -- A nationwide survey

released today shows that when Americans -- regardless of age,

education, income level, and region -- shop for beef and poultry, almost

three-quarters (74 percent) are concerned about the presence of

antibiotics in meat production. This concern comes closely after top

basic concerns such as price, flavor and food safety. Yet, less than

one-half of Americans (48 percent) are aware that the beef and poultry

purchased at American supermarkets commonly are raised on feed that

contains antibiotics.

 

Only 27 percent of those surveyed are aware of the scientific dialogue

documenting problems caused by overuse of antibiotics in animals raised

for food. Once they learn of the reports(1) showing a connection between

the overuse of antibiotics in animal feed and its effect on humans, the

majority (59 percent) has a high desire to avoid these products and want

meat and poultry raised without such antibiotics.

 

The survey of 1,000 Americans was conducted by Synovate (formerly

Market Facts) in spring 2003, and was commissioned by Whole Foods Market

(Nasdaq: WFMI - News), the nation's largest natural and organic foods

supermarket. The survey is representative of the general United States

adult population and has a margin of error of +/- 3.1 percent. The

results of the survey were further discussed today among industry

experts gathered in New York City at the " Natural Meat - Raised to Taste

Better " roundtable to address the current state of natural beef and

poultry, consumer concerns, antibiotic use and humane treatment of

animals.*

 

" Antibiotic medicines are losing effectiveness on humans due to their

increased use in animal feed, " said Margaret Mellon, Ph.D, JD, director

of the food and environment program for the Union of Concerned

Scientists. " Animals raised in natural environments rarely require the

use of antibiotics. Americans who choose meat produced this way are

making conscious decisions to ensure that antibiotics will still be

working when they or their family need them. "

 

The Union of Concerned Scientists estimates that 70 percent of all

antibiotics in the United States are now fed to animals raised for human

consumption in order to hasten the animals' growth or prevent illness

amid crowded, unsanitary conditions on factory farms.(2)

 

" The survey released today indicates Americans' strong desire to buy

'natural' meat. Yet, only one percent of the total beef and poultry

sales in the United States is considered 'natural,' meaning it comes

from animals raised without antibiotics throughout their lifecycle, "

said David Smith, vice president of marketing, Whole Foods Market. " The

major concern about antibiotic usage and the low awareness of its

prevalence in meat production indicates a significant demand for

antibiotic-free, natural meat once consumers become educated about the

issue. "

 

The use of antibiotics in food animals has attracted the attention of

Congress. Senator Ted Kennedy (MA) and Representative Sherrod Brown (OH)

plan to re-introduce bills soon to phase out the routine use of

medically important antibiotics in poultry and livestock. Similar

legislation introduced in the last Congress was endorsed by over 170

groups, including the American Medical Association.

 

Defining " Natural Meat "

 

Beef and poultry are not currently required to bear labels that clearly

explain the presence of or use of antibiotics in feed -- even the U.S.

Department of Agriculture (USDA) rules for meat labeled " natural " do not

require all antibiotics be eliminated. According to the USDA, " natural "

may be used on the label when products contain " no artificial

ingredients and are no more than minimally processed. " (3)

 

Whole Foods Market takes the definition of " natural " meat several steps

further in its national quality standards.

 

" Our definition of natural meat means that it was raised without any

antibiotics, added growth hormones, or animal byproducts in its feed, "

said Margaret Wittenberg, vice president, governmental and public

affairs, Whole Foods Market. " We want to educate consumers that

alternative meat products that have been raised without antibiotics or

added growth hormones are available. Whole Foods Market believes truly

natural meats taste better, and they help avoid the health risk of

developing antibiotic resistance. Our standards also include provisions

for the humane rearing and slaughter of animals. "

 

Whole Foods Market only sells beef, chicken, pork, and lamb that adhere

to its strict definition of " natural. "

 

Antibiotics and growth hormones are not necessary when animals are

raised in humane, free-roaming environments and grow at their normal

rate. In addition, under Whole Foods Market's strict animal welfare and

safety standards, no animal byproducts are allowed in feed. In today's

heightened awareness of food-borne illnesses such as the recent Canadian

case of Bovine Spongiform Encephalopathy (BSE) -- or Mad Cow Disease --

Whole Foods Market's standards include full traceability of each animal

from conception to consumption.

 

According to the Whole Foods Market survey, nearly eight in ten (78

percent) Americans believe it is important for standards to be in place

to more clearly define " natural " meat that include: meat and poultry

raised without antibiotics; meat raised without added growth hormones;

and animals raised and processed using humane methods. In addition,

almost three-quarters (73 percent) of Americans believe all meat and

poultry products should conform to a regulated standard reflecting this

definition.

 

Overall, four out of five Americans (81 percent) have either bought

beef and chicken that was not raised on feed with antibiotics or would

like to buy it.

 

Natural Meat: Raised to Taste Better?

 

" I believe there is a strong correlation between humane rearing and

taste. What goes into an animal affects the temperament and overall

well-being, " said Mel Coleman, Jr., a fifth-generation Colorado cattle

rancher and chairman of Coleman Natural Meats. " Beef from cattle that

have been raised without antibiotics or growth hormones and in a well

managed environment tastes better . . . like beef used to taste. "

 

Whole Foods Market's eight regional meat coordinators have developed

personal relationships with ranchers and farmers to ensure that strict

quality standards are enforced through third-party audits. The meat

counters in the company's 143 stores feature experienced teams ready to

provide knowledge and cutting expertise like neighborhood butchers of

yesterday. Each store provides extensive resources including educational

brochures and meat counters with custom cuts, cooking instructions, a

wide variety of unique choices and personal recommendations from

experienced team members.

 

About Whole Foods Market=AE:

 

Founded in 1980 in Austin, Texas, Whole Foods Market is the world's

largest natural and organic foods supermarket. In fiscal year 2002, the

company had sales of $2.7 billion and currently has 143 stores in the

United States and Canada. The Whole Foods Market motto, " Whole Foods,

Whole People, Whole Planet " captures the company's mission to find

success in customer satisfaction and wellness, employee excellence and

happiness, enhanced shareholder value, community support, and

environmental improvement. Whole Foods Market, Bread Circus=AE and

Harry's Farmers Market=AE are all registered trademarks owned by Whole

Foods Market IP, LP. Whole Foods Market employs more than 24,000 team

members and has been ranked for six consecutive years as one of the " Top

100 Companies to Work for " in America by Fortune magazine.

 

Survey Methodology:

 

Synovate, the new name for Market Facts, conducted the E-Nation Online

Survey commissioned by Whole Foods Market in March and May 2003. The

sample size of the nationally representative omnibus polls was 1,000

Americans aged 18 or over in each of the two waves, with a margin of

error +/- 3.1%. The sample consists of individuals selected from the

online segment of Synovate's Consumer Opinion Panel and is balanced to

be representative of the general population based upon region, gender,

age and household income data from the U.S. Census Bureau.

 

*Roundtable panel of experts:

Mel Coleman, Jr, Coleman Natural Beef

Laurie DeMerritt, The Hartman Group

Dun Gifford, Oldways Preservation and Exchange Trust

Margaret Mellon, Union of Concerned Scientists

John Nicholson, Whole Foods Market Meat Coordinator

Michael Romano, Chef at Union Square Cafe in New York City

Scott Sechler, Bell Evans Poultry

Theo Weening, Whole Foods Market Meat Coordinator

Margaret Wittenberg, Vice President of Governmental and Public

Affairs

for Whole Foods Market and Author of " Good Food - The

Comprehensive Food

and Nutrition Resource "

 

Footnotes:

 

(1) In July 1998, the National Academy of Sciences, in a report

prepared at the request of the United States Department of Agriculture

and the Food and Drug Administration, concluded 'there is a link

between the use of antibiotics in food animals, the development of

bacterial resistance to these drugs, and human disease' (www.nas.edu );

In October 2001, the New England Journal of Medicine (NEJM)

published a guest editorial titled 'Antimicrobials in Animal Feed -- Time

to Stop' (nejm.org ); In June 2001, the American Medical Association

(AMA) adopted a resolution opposing nontherapeutic use of

antimicrobials in animal agriculture (www.ama-assn.org ).

 

(2) See www.ucsusa.org for more information.

 

(3) USDA, Food Safety and Inspection Service

 

 

Contact:

Greer Bautz/Kristen Goldberg

(617) 227-2111, x8412/8353

gbautz/kgoldberg

 

Amy Hopfensperger/(512) 477-4455 x1028

amy.hopfensperger

 

http://www.organicconsumers.org/foodsafety/beef052903.cfm

 

 

 

 

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