Are you worried about antibiotics in your food? You should be. Many antibiotics that once treated infections effectively are losing power as they enter our food and water systems.

Let’s examine antibiotic use in the food supply. Below is what you need to know to make informed choices.

What are antibiotics?

Antibiotics are substances that kill bacteria or stop their growth. Doctors prescribe them to treat bacterial infections, helping the body overcome illnesses that could otherwise be serious.

How are antibiotics used in farming?

Antibiotics are used in farming to treat sick animals and to prevent disease in livestock such as cows, pigs, chickens, fish and even honey bees. In some cases, antibiotics may be applied to fruit to control bacterial issues. The intended purpose is to keep animals healthy and reduce the risk of foodborne illness.

However, antibiotics are also sometimes used to promote growth in farm animals. This growth-promoting use is an “off-label” practice in Canada and the United States, meaning regulators like Health Canada and the U.S. Food & Drug Administration have not approved antibiotics for this purpose. In the European Union, antibiotics are generally reserved for treating sick animals only.

Another concern is that farmers can obtain many antibiotics from farm supply stores or import them without reporting their use to authorities. Quebec is an exception, where farmers must have a veterinarian’s prescription to access antibiotics. Without comprehensive tracking, we lack reliable data on which antibiotics are used, how much is used, and why.

That means while physicians may avoid prescribing antibiotics unnecessarily to humans, antibiotics can still be used broadly in food production with limited oversight.

How are antibiotic levels in food regulated?

In Canada, the Canadian Food Inspection Agency (CFIA) routinely tests meat, poultry, eggs and milk to ensure antibiotic residues fall within safety limits set by Health Canada. Food that tests above allowed levels will not be sold or may be recalled.

To comply with these limits, animals are typically withheld from antibiotics for a prescribed withdrawal period before slaughter. Dairy cows or laying hens treated with antibiotics produce milk or eggs that are removed from the market during treatment.

What are the concerns with antibiotics in food?

Some antibiotics used in livestock are intended specifically for animals, but others are the same or closely related to those used to treat human infections. Overuse in animal agriculture can contribute to the development of antibiotic-resistant bacteria, sometimes called “superbugs.” These resistant bacteria can make infections harder to treat.

When bacteria are repeatedly exposed to antibiotics, they can evolve resistance, rendering those drugs less effective. Antibiotic resistance complicates prevention and treatment of infections in both humans and animals.

For example, a 2010 Canadian study linked the use of the antibiotic ceftiofur in poultry to resistant infections in people. Ceftiofur is sometimes used in animals and is also important as a treatment option in humans when other antibiotics fail. In response to concerns, Chicken Farmers of Canada banned the practice of injecting eggs with ceftiofur in 2014.

Antibiotic-resistant bacteria such as resistant strains of E. coli and Salmonella can contaminate meat or poultry and make people ill. Resistant bacteria can also spread through water systems, increasing the risk that critical antibiotics will lose effectiveness.

How do I lower my exposure to antibiotics in food?

Labels such as “natural” or “naturally-raised” and claims about antibiotic use are often unregulated. Only certified organic meat is inspected to verify animals were raised without antibiotics and growth hormones.

Label language can be confusing. “Raised without the use of antibiotics” is intended to mean the animal received no antibiotics during its life, although it may have received vaccines or beneficial bacteria. “Fed no antibiotics” may still allow for antibiotics administered by injection. These distinctions matter, and enforcement varies.

“Natural” or “naturally-raised” often suggests minimal human intervention—similar to wild-caught fish—but those claims are voluntary and not always verified. When possible, choose organic animal products or buy from local farmers you trust and ask how animals are treated and when antibiotics are used.

To reduce residual antibiotics on produce, rinse fruits and vegetables under running tap water for 30 seconds. Organic produce generally has lower levels of antibiotic residues than conventionally grown produce.

If you have concerns about antibiotics or growth hormones in the food supply, seek out reliable sources and consider organic options or direct purchases from trusted producers. Your choices as a consumer can influence farming practices and demand for antibiotic-free products.

References:

World Health Organization: Foodborne Diseases and Antibiotic Resistance

Canadian Integrated Program for Antimicrobial Resistance Surveillance

Canadian Food Inspection Agency: Guidelines on Natural, Naturally Raised, Feed, Antibiotic and Hormone Claims

Recommendations to Health Canada to Improve Antibiotic Use in Animals

Dutil, L., Irwin, R., Finley, R., Ng, L. K., Avery, B., Boerlin, P., et al (2010). Ceftiofur resistance in Salmonella enterica serovar Heidelberg from chicken meat and humans, Canada. Emerging Infectious Diseases, 16(1), 48.

Eat Right Ontario: Hormones and Antibiotics in Food Production

This post was originally published on the ELLICSR blog.