“We welcome a fact-based discussion about this issue, because we know that science tells us we’re doing the right thing for animal health and food safety,“ said Liz Wagstrom, assistant vice president of science and technology for the National Pork Board. “Producers care about their animals and the safety of the food they produce. That’s really the bottom line that should be understood by everyone.“

In fact, all that's needed is a look into the 21-year history of the Pork Quality Assurance Plus® programme to realise the value pork producers place on using antibiotics in a strategic and judicious way.

“The Pork Quality Assurance Plus® program, started by farmers in 1989, has led the way in reinforcing good on-farm practices that help ensure animals are healthy, well cared for and produce safe food,“ said Ms Wagstrom.

The National Pork Board recognises the importance of getting the facts out about this important issue and fostering open, honest dialog about why tools such as antibiotics are a vital way to keep animals healthy and the food supply safe.

The top four messages that consumers should know about antibiotic use are:

• Antibiotics are given strategically – administered when pigs are sick, susceptible or exposed to illness.
• Using antibiotics strategically ensures that the safest meat in the world ends up on America's dinner tables.
• Only antibiotics approved by the FDA are used to treat pigs.
• The US has a 20-year history of continuous improvement working with modern farm production to make pork better, healthier and safer to eat.