Antibiotics In Meat Production

The use of antibiotics has substantially boosted the efficiency of meat production. However, some medical experts fear that this practice will impart resistance to antibiotics in bacterial pathogens, rendering the antibiotics useless in treating disease.

Microbiologists Dr. Mark Rasmussen and Dr. Tom Casey of Iowa State University and U.S. Department of Agriculture’s Agriculture Research Service Veterinary Medical Officer Dr. Steven Carlson recently documented for the first time the strengthening of disease-causing bacteria from the interaction with protozoa inside the rumen of beef cattle. This research, during which an antibiotic-resistant strain of Salmonella became especially virulent while inside rumen protozoa, suggests that naturally occurring, digestive-tract protozoa may be a place where dangerous bacteria can hide and develop.

The researchers, who are with the ARS National Animal Disease Center in Ames, Iowa made the findings while following up on research regarding protozoa behavior, microbial response to antibiotics, and the hiding places inside cattle of a highly pathogenic strain of E. coli.

Meat Traceability

One of the biggest issues surrounding food safety these days is with regard to the traceability of the supply. No more contentious is this opportunity than in the beef business. With the proliferation of B.S.E. (Mad Cow Disease), E. coli 0157:H7 and other connected problems, the beef industry is scrambling to enact systems in hopes of negating these threats.
As an example of this massive industry-wide effort, a research company in New Zealand has recently developed a DNA traceability technique for use with meats which could be used by processors as a source verification method. The company said it developed the method to help processors sell top quality meat with guaranteed origin certified labeling. The method could allow them to charge a "considerable premium" for their meat, say the scientists.

Insert Vantage. We understand the potential perils and negative environmental effects of mass animal raising and production. Our Heritage Farms Natural Angus Beef is a testament to our commitment in the area of small farm/ranch environmental husbandry and source verifiable production.

Heritage Farms does not raise animals for many different programs - only for one. When the animals are ready for fabrication, they are the only animals in process. This system completely eliminates the co-mingling of products, and means the traceability of the meat goes all the way back to the exact place where the animal was raised.

Newfangled methods of verification such as retina scanning and laboratory DNA testing inevitably add significant costs to products. The Heritage Farms program relies on tried-and-true, simple and cost effective small batch production.

Heritage Farms Natural Angus Beef. Wholesomeness you can trust from the company you've relied on for years.