Just like global warming, antibiotic resistance is a topic that is increasingly being addressed on the international arena, and reducing the use of antibiotics in meat production should be one of the basic objectives of modern and ethical livestock production. This is reflected in the objectives of the European Green Deal, under which representatives of European countries committed to reduce the use of antibiotics in animal production by 50% till 2030.1 Unfortunately, the European Union is one of only few bodies to introduce such restrictions, despite the fact that as many as 61% of American consumers are willing to pay more for meat produced without the use of antibiotics.2
The European Union has long been a leader in reducing the use of antibiotics in animal production, which has a positive impact on both human condition and the environment. Fewer antibiotics mean less pressure on growing antibiotic resistance and a safer environment.3 European Union states have been successfully reducing the number of antibiotics used for over a decade. This phenomenon is based on three pillars: a ban on the use of antibiotics to stimulate animal growth, effective veterinary control and high standards of animal welfare and farm management.