A new study in Science magazine identified antibiotics in some of the beef cattle in a USDA-approved no-antibiotics labeling program recognized as a gold standard for restaurants and grocery stores around the country.
The study tested some 699 cows at one slaughterhouse that processes “raised without antibiotics” cattle. Most cattle in the study tested negativefor antibiotics. However, 10 percent of cattle came from lots where one of the cows sampled tested positive for antibiotics, the researchers found. Additionally, the study found an additional 5 percent of cattle came from lots with multiple positive antibiotic tests.
The study also found that 26 percent of cattle to be labeled in the “Global Animal Partnership” program came from a lot with at least one positive test for antibiotics, according to the study’s supplemental findings. G.A.P. is an animal welfare rating program pioneered and used widely by Whole Foods.
To read the rest of the story, please go to: Washington Post
