Can
antibiotics
and
hormones
be
used in pork raising?
Antibiotics may be given
to prevent or treat disease in hogs. A "withdrawal" period is required
from the time antibiotics are administered until it is legal to
slaughter the animal. This is so residues can exit the animal's system
and won't be in the meat.
FSIS
randomly samples pork at slaughter and tests for residues. Data from
this monitoring program have shown a very low percentage of residue
violations.
No hormones
are used in the raising of hogs.
Pork
producers have a responsibility to produce safe food. For decades, U.S.
pork producers have been committed to producing the safest and
highest-quality pork supply in the world. Vital to delivering on that
commitment is providing a comprehensive health program for the animals.
The use of animal health products, including antibiotics, is only one
part of a herd health management plan.
When
antibiotics are used appropriately, pigs are healthier, ensuring the
pork on America’s dinner tables is safe. The U.S. Food and Drug
Administration (FDA) requires that antibiotics undergo a vigorous review
for safety to animals, humans and the environment before they are
approved for use. This approval process is the first of multiple steps
to ensure food products from animals treated with antibiotics are safe.
Farmers work closely with veterinarians to decide which antibiotics to
use, and they are administered when the animals are most at risk for
illness. Additionally, the USDA Food Safety Inspection Service (FSIS)
inspects every animal that enters and passes through the processing
plant.
