Food. Despite the alarm if the high antibiotic use and poor husbandry increase imports of chicken. It mostly ends up in restaurants, in convenience foods and in economics where the origin does not need to be marked out.
an infectious disease physician, Björn Olsen is critical.
– I think that it is wrong. It makes it very difficult for the consumer to make an informed choice, ” says Björn Olsen, a consultant and a professor of infectious diseases at Uppsala university.
Import of foreign chicken and other matfågel has increased by 70 percent since 2006, according to figures from the Agriculture department. Today, imported matfågel for a third of the Swedish total.
– Imported matfågel consumed mostly at the restaurant. Fast food restaurants are able to import processed cheap chicken meat from Thailand, for example. A lot of imports also go to public tender, that is to say, a kitchen that supplies to schools and homes for the elderly, ” says Åsa Lannhard Öberg, jordbrukspolitisk investigator at the Swedish board of Agriculture.
Major risk
Exactly which country the imported chicken comes from is often unclear. Trade statistics only show the last country in the chain, the origin can be completely different.
– It may look like a German import though it actually comes from Thailand, ” says Åsa Lannhard Öberg.
The handle and eat imported chicken at a higher risk to infection of both salmonella and campylobacter.
But that the Swedish chicken – but consumers really get a chance to choose – are squeezed out of the lågpriskyckling that do not meet the same requirements in terms of infection control are unfortunate above all of the other reasons, according to Björn Olsen.
– the Problem is that it benefits a production that slowly but surely erodes the antibiotikans effects. It spreads ripples on the water, with a resistance that is spreading across the world, ” he says.
Incurable infections
the Consequence of that may be to the healthcare we take for granted are knocked out – something researchers and experts the world over are warning.
– Infections antibiotic treatment cure in the day can be a death sentence if the 10-20 years, ” says Björn Olsen.
According to the Swedish board of Agriculture seems in many municipalities today, more stringent requirements, related to for example animal welfare when purchasing meat, than the further back in time. Both restaurants, public kitchens should realize that it may be an advantage to advertise that the chicken served is Swedish, believes Björn Olsen.
– If we think that antibiotic resistance is a significant problem, we should not just go on price. Swedish chicken will perhaps cost some bucks more, but is much better in that regard, ” he says.
the FACTS
Questions and answers about antibiotic resistance
Food. How to see the connection between antibiotic resistant bacteria and flesh out?
In the day used large amounts of antibiotics in animal husbandry in the EU and the rest of the world. This over – and misuse has led to many of the animals are infected with multidrug-resistant bacteria. When the animals were then slaughtered and their meat is the bacteria left on the meat and in the worst cases, spread to consumers.
How big is the risk that I become infected with antibiotic-resistant bacteria, if I eat meat?
the Risk is judged to be small. Especially if the meat is heated up properly and if you keep good hygiene in the kitchen, wash your hands thoroughly after you have handled raw meat, and keep apart the cutting boards and knives that you cut meat with.
Is there any special kind of meat that carry these bacteria?
No, no special köttsort. Multi-drug resistant bacteria found in chicken, lamb, beef, and pork. The risk that the bacteria are are large where the animals live cramped, bred quickly, and with in general poor husbandry. Swedish beef cattle are fed but not with prophylactic antibiotics. Nor do organic farming, regardless of country, use of prophylactic antibiotics in animal husbandry.
Why the given animals so much antibiotics?
There are short-term cheaper to produce meat, if the animals are given antibiotics in their feed, than if one were to treat the ill animals individually. And the smaller the animals are, the more they are pushed to grow fast to bring down costs, the more diseases they develop – something that in the short term trying to solve by giving all animals antibiotics as a preventative measure. Our quest for cheap meat risk of destroying our ability to cure a variety of common diseases in the future.
Source: Swedish consumers
TT
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