Tyson Foods makes pledge on antibiotic elimination
The Arkansas-based firm said it would update on its progress on an annual basis until then, with the first update to come in its fiscal 2015 Sustainability Report.
In terms of its global chicken operations, Tyson has said it was looking to take similar measures as with its US businesses, but has not set a timeframe for reduction.
The firm is also forming working groups with beef, pork and turkey producers in its supply chain, in order to discuss ways to reduce antibiotic usage of those proteins as well.
Tyson has already cut the use of human antibiotics in its broiler chickens by more than 80% since 2011, but is keen to reach the full 100%.
Donnie Smith, president and chief executive of Tyson Foods, said: "Antibiotic-resistant infections are a global health concern. Given the progress we’ve already made in reducing antibiotics in our broilers, we believe it’s realistic to shoot for zero by the end of our 2017 fiscal year.
"But we won’t jeopardise animal well-being just to get there. We’ll use the best available treatments to keep our chickens healthy, under veterinary supervision."
Tyson has already stopped using all antibiotics in its 35 broiler hatcheries, with a veterinary prescription needed for antibiotics used on broiler farms.
In addition to its goals of antibiotic reduction, Tyson is also looking to work with the wider food industry, public health and academic communities, for example, and said it was willing to provide funding to accelerate research into disease prevention and antibiotic alternatives on the farm.
Smith added: "One of our core values is to serve as responsible stewards of animals – we will not let sick animals suffer. We believe it’s our responsibility to help drive action towards sustainable solutions to this challenge by working with our chicken, turkey, beef and pork supply chains."
