"Natural," "organic," "hormone free," "pesticide free," "non-GMO". . . These are just a few of the terms that consumers encounter when purchasing meat at the local grocery store. While some argue these labeling terms describe the products, others have argued the terms are meaningless and part of a marketing ploy to drive sales and increase prices. Consumers are now confronted by the latest labeling additions, "antibiotic free," "raised without antibiotics" and "no antibiotics." But, what's the real story behind this growing trend?
Since the 1950's, the FDA has banned all antibiotic residues in finished food products, or simply put, meat. By law, every food product must be technically free of antibiotic residue. Animal producers must comply with withdrawal times, or the time it takes for antibiotics to work their way out of an animal's system before it's allowed to enter the food supply chain. So, in light of the law, why is there a sudden push by private organizations and some consumers to ban antibiotic use altogether?