July 4, 2023

Tyson Foods shifts its antibiotics policy for chicken products

Major poultry producer Tyson Foods has announced a shift in its antibiotics approach by reintroducing certain antibiotics in its chicken products, leading to the removal of the "no antibiotics ever" label from the affected foods, Tasting Table reported.

The decision marks a departure from the company's 2017 commitment to producing its Tyson-branded fresh and frozen chicken wings, breasts, and nuggets without antibiotics, in response to concerns about the impact of widespread antibiotic use on human health.

Tyson's move to resume using antibiotics in chicken production comes amid economic pressures that have forced the company to shut down two plants and implement layoffs in corporate leadership positions.

The specific antibiotics Tyson plans to use are called ionophores, primarily used to treat coccidiosis, a poultry disease that can result in reduced production and pose a threat to affected birds. The US Food and Drug Administration (FDA) has deemed ionophores safe for treating animals, as they are not commonly used to treat humans and do not pose a risk to human health.

The classification of ionophores differs across regions. In Europe, for instance, ionophores are not considered antibiotics, creating an uneven playing field for US-based poultry producers when it comes to labelling products as "no antibiotics ever." The scientific consensus on the potential role of ionophores in antimicrobial resistance is still evolving.

Raising poultry without antibiotics incurs higher production costs, leading to increased expenses for producers and ultimately higher prices for consumers. As a result, companies like Tyson Foods are revaluating the economic viability of antibiotic-free poultry production.

Tom Tabler, a poultry specialist at the University of Tennessee, highlights the need for companies to assess whether the higher costs associated with antibiotic-free production justify the investment.

-      Tasting Table