On this week’s episode of Straight, No Chaser, Katy Keiffer is joined in the studio by Jean Halloran. Jean has worked on food safety and sustainability issues at in the Yonkers Office of Consumers Union for the last 25 years. She also works with consumer organizations globally and helped develop international standards for safety assessment of genetically engineered food at the Codex Alimentarius Commission. How do different strains of bacteria become resistant to antibiotics? And what does resistant bacteria mean in terms of food safety? Tune in to this episode to learn about sub-therapeutic antibiotic use in confined animals, and how this practice affects the food that we eat. Learn why antibiotic usage is profitable for meat producers, and why so many people in the meat industry are resistant to change. This episode has been brought to you by White Oak Pastures.
“We have a crisis, and the people who should be doing something, like the FDA or the USDA, are not stepping up to the plate.”
“You are what you eat, and what you eat is formerly you.”
“Of the antibiotics produced and sold in the United States, only 20% of are used on humans, and 80% are used on animals.”
— Jean Halloran on Straight, No Chaser