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McDonald’s sets timeline to cut antibiotics in beef supplyMcDonald’s sets timeline to cut antibiotics in beef supply

first_imgEditor’s note: This story was updated later on Dec 11 with comments from Paul Plummer, DVM.McDonald’s today announced a new policy to reduce the use of medically important antibiotics in its beef supply chain.The company says it will partner with supplying beef producers in the United States and nine other countries—Australia, Brazil, Canada, France, Germany, Ireland, New Zealand, Poland, and the United Kingdom—to measure medically important antibiotic use in its beef supply chain and establish reduction targets in those markets by the end of 2020. The countries represent 85% of McDonald’s global beef supply chain.Starting in 2022, the company, which is one of the world’s largest purchasers of beef, will begin reporting progress on meeting those targets.”We are excited to partner with our beef supply chain around the world to accelerate the responsible use of antibiotics, whilst continuing to look after the health and welfare of those animals in our supply chain,” Keith Kenny, McDonald’s global vice president of sustainability, said in a statement.Move could have ripple effectThe move comes less than 2 months after a report from a coalition of groups advocating for reduced use of medically important antibiotics in food-producing animals gave McDonald’s an “F” for not having a timeline in place for sourcing beef raised without routine use of antibiotics. Matthew Wellington, co-author of the Chain Reaction report and antibiotics program director at the U.S. PIRG (Public Research Interest Group) Education Fund, says the new policy is a big step forward.”McDonald’s is one of the biggest beef purchasers out there, so this commitment should have ripple effects throughout the beef industry,” Wellington told CIDRAP News. “When you compare what other restaurants have done on restricting antibiotic use in beef, this is above and beyond that.”McDonald’s is the first major burger chain to release a comprehensive policy on antibiotic use in its beef supply chain. In 2017, fast-food chain Wendy’s said it would start sourcing 15% of its beef from suppliers who committed to reducing use of one particular antibiotic—the broad-spectrum macrolide tylosin—in their cattle. Two smaller burger chains, Shake Shack and BurgerFi, serve only beef raised without antibiotics.Given McDonald’s size and position in the fast food universe, Wellington suggested the move could spur the type of shift toward antibiotic-free products seen with chicken. McDonald’s completed a commitment to serving only chicken not treated with medically important antibiotics in its US restaurants in 2016, and announced in 2017 it would phase out use of medically important antibiotics in its global chicken supply.”When McDonald’s announced that it would cut medically important use from its chicken production, we saw a cascade of other commitments from companies trying to keep up with them,” he said.Wellington, who’s been involved over the past year in efforts to get McDonald’s to phase out routine antibiotic use in its beef and pork supply chains, also credited the company with putting a lot of thought and specifics into the policy.”They’re setting reduction targets for medically important antibiotic use by the end of 2020, and that is an important detail,” Wellington said.Policy based on WHO guidelinesThe McDonald’s policy is based on its Global Vision for Antibiotic Stewardship in Food Animals, issued in 2017, and the World Health Organization’s (WHO’s) guidelines on the use of medically important antibiotics in food-producing animals issued the same year.The principles in the policy include not allowing use of antibiotics defined by the WHO as medically important for growth promotion or for routine prevention of disease in beef or dairy beef. Non-routine use of medically important antibiotics is permitted “if there is a high risk of contraction of a particular disease.”The policy also prevents critically important antibiotics for human medicine from being used for the control or treatment of the dissemination of a clinically diagnosed infectious disease within a group of animals. McDonald’s says it expects application of these principles to result in an overall reduction in the use of medically important antibiotics in its supply chain, and that some of the antibiotics will be replaced with “evidence-based and sustainable solutions” for preventing diseases and protecting animal welfare.Paul Plummer, DVM, executive director of the National Institute of Antimicrobial Resistance Research and Education and a professor of veterinary diagnostic and production animal medicine at Iowa State University, says the new policy demonstrates that McDonald’s understands the need for judicious and responsible antibiotic use in livestock production, while also recognizing that animal health and welfare are “key influencers” of a safe food system.”Their thoughtful approach provides a strong foundation for successful implementation of the policy, by emphasizing the role of the qualified veterinarian, and using an evidence-based medicine approach in decision-making related to antibiotic use,” Plummer told CIDRAP News. “Their continued support and encouragement for producers and veterinarians to seek progressive management approaches that emphasize good husbandry and preventative medicine are equally important.” Implementation of the policy will begin with pilot tests in each of the top 10 beef sourcing markets to establish a baseline use of medically important antibiotics in each country. McDonald’s also announced today that it was joining the Antimicrobial Resistance (AMR) Challenge, a year-long initiative led by the US Department of Health and Human Services and Center for Disease Control and Prevention. The challenge, launched in September, asks public- and private-sector organizations to commit to accelerating the fight against AMR. McDonald’s is committing to partnering with suppliers and producers on responsible use of antibiotics in its supply chain.See also:Dec 11 McDonald’s statementDec 11 McDonald’s antibiotic use policy for beef and dairy beefOct 17 CIDRAP News story “Report urges burger chains to hold the antibiotics”Sep 26 CIDRAP News story “HHS, CDC issue AMR ‘challenge’ to public, private sectors”last_img read more

Simmons stands behind team selection for third testSimmons stands behind team selection for third test

first_imgWest Indies left the field yesterday with four substitute fielders as England set them 399 for victory. Head coach, Phil Simmons is standing by the decision to play the current 11 as he believes is the best side for the match. Simmons affirmed his position on the side in yesterday’s media briefing where he stated “at the end of the day we thought that the team we played was the best team for the game added to the fact that it is the challenge game with it being 1-1 so I think every consideration was made when we made the decision to go with the 11.”Shane DowrichThe head coach pointed out “Fitness is one of the first thing you take into consideration and everyone on the park had been fit so I think that is one of the things we took into consideration. As I said before, the fast bowlers have done a lot of work and I don’t see any of them faltering in this game and I think fitness is a thing you take into consideration and we did use that also.” When asked about Shannon Gabriel leaving the field after just five overs, Simmons confirmed that it was not due to fitness but rather an issue with his toe. He also updated the media on Shane Dowrich’s condition following a hit on the mouth while keeping wicket.“I think he [Dowrich] was lucky it came off the glove first, he has a cut on the lip, no damage to the teeth or anything like that, just the cut and it has been sealed up by the doctor so I guess all he has now is a big headache,” Simmons said but indicated “I think the Dowrich issue and the Shannon issue it doesn’t add up to having fresh legs, I think they all had fresh legs when we started the Test match.”last_img read more