Beef Persuasive Essay

In this brief, the reader will see the pros and cons in antibiotic livestock. They will see commonly misunderstandings about antibiotics and facts. Throughout the paper the reader will see what long term and short term problems and benefits in livestock. In this research paper it will be covering antibiotics resistance and also how antibiotics it has changed the face of medicine.

However, most experts say that overall meat is safer now than it's ever been. There is still a risk, though. For example, according to a study published in the journal Clinical Infectious Diseases, almost half of our meat and poultry contain Staphylococcus aureus, a type of bacteria that can cause serious infections as well as death (Andrew E. Waters). Here's what Lance B. Price, Ph.D., senior author of the study said about the bacteria, “We know that nearly half of our food supply's meat and poultry are contaminated with S. aureus, and more than half of those are multidrug resistant.” However, he goes on to say, “What we don't know [is] how often these transfer to people. We need more studies to quantify the public health impact (Gardner).” Furthermore, Pascal James Imperato, M.D., dean of the School of Public Health at SUNY-Downstate Medical Center in Brooklyn, NY said, “Numerous studies of this type done in other countries...have generally come up with the same findings, that multidrug-resistant S. aureus are present in a variety of animal meats.” "But, so far, no one has been able to draw a connection between the presence of those bacteria in meats and human illness (Gardner)." So, as one can see, even though S. aureus is

In the past century there has been a substantial change in the way human beings raise and keep animals meant for food. While in the past there were great numbers of widely spaced small individual farms, now there are relatively few, but extremely large industrialized farms. And as the numbers of animals kept and slaughtered for human consumption increases, these industrialized farms, known as Concentrated Animal Feeding Operations or CAFO's, are having more and more of an impact on the environment and people around them. The concentration of animals causes a major problem with the waste products they produce, as well as the gases, chemicals, and other types of byproducts. And the increased use of antibiotics in the animals is beginning to have a profound effect on the health of not only the environment but the communities that exist around these industrialized farms. CAFO's, and their secondary industries, are also a large consumer of oil, gasoline, and other fuels which can have an indirect, but devastating effect on the environment. Luckily there are some who have come to recognize the problems, and potential future problems, involved in this type of animal farming and have begun to inform the public to the dangers these farms pose. And in response to this information, the public is beginning to force changes in the way these CAFO's operate and the impact they have on the environment and

Then Tom continues education with a little education on the variety of antibiotics and how “crucial for treating serious human infections” (Philpott). Using a hotlink to a well-known credible organization like the “Food and Drug Administration” back up some of his statistics regarding over use of antibiotics in livestock operations. Tom continually notes

Instead of just eating food to fulfill my desire, I should be thinking about the consequences that could follow. Pollan’s words, “You are what what you eat eats, too”, got me thinking about how not only am I eating my food, but I am also eating what my food ate (Pollan 84). For example, when I eat a hamburger, I’m not only eating cow meat and bread, but I’m also eating what the cow ate, which is, sadly, now mostly corn and antibiotics. When I first learned that cows are mainly eating corn and antibiotics, I was appalled. Though many may say that animals are being fed antibiotics to combat all sorts of disease, an article written by Sabrina Tavernise, who wrote for the New York Times, states

In recent years, Americans have been blaming antibiotics used in animals to be processed for food for many of the growing number of health problems in developed countries. Fast food restaurants are making movements to remove antibiotic treated meats from their menus. This movement is causing quite the stir in consumers and livestock producers alike. Do the antibiotics used in beef really contribute to antibiotic resistant diseases? Should antibiotics be outlawed in the use of farm animals? The eradication of antibiotic use in America’s beef industry is not feasible due to its usage in the treatment and control of deadly or discomforting diseases.

Do you want the animals you eat feed antibiotics and the food is not fresh or do you want food that is fresh and the animals are feed right?Ranchers and farmers have been feeding antibiotics to the animals we eat. Ever since they discovered decades ago and has been found as a health risk to humans but there is a food chain that can help America. The local sustainable food chain is the best food source to feed America.

By weight, eighty percent of antibiotics are used in agriculture to “fatten animals” and “protect them from the conditions in which they are raised” (McKenna). Animals are given micro-doses of antibiotics, that is, a small amount of antibiotics to prevent diseases from occurring. This micro-dosage amount allows for mutation that Fleming described. The routine use of antibiotics in agriculture has led to “[sixty-five] percent of chicken breasts” and “[forty-four] percent of ground beef” to house bacteria “resistant to tetracycline”. Additionally, “[eleven] percent of pork chops carried bacteria resistant to five classes of drugs” (McKenna). These bacteria then spread from animals to the humans who eat them, causing humans to get infections which cannot be treated. The issue isn’t as simple as ceasing to give antibiotics to animals. Most animals raised for consumption live in an environment ripe for infections and diseases to spread. Instead of giving the animals more room to live, the majority of farmers opt to give the animals antibiotics. For cattle, This prevents diseases and death to the immature weaned calves and cattle which saves the rancher both time and money—passing on the savings to the consumers. In a free market society higher prices tend to not go well. However, if antibiotics became useless farmers would have to “[enlarge] barns, [cut] down on crowding, and [delay] weaning”, which ultimately would increase the costs of raising livestock

Since the 1940s, many arguments have been made about whether the use of antibiotics in livestock are harmful or beneficial. Another topic of discussion also includes whether these antibiotics present a negative impact to humans who consume meat, eggs, and milk from animals who are treated with antibiotics. Stephanie Veldman, who is the associate editor for Beef Magazine, wrote the article titled, The Antibiotics Argument, in October of 2005. She takes an approach towards explaining the significance of using antibiotics in livestock and how our food may be impacted by their use.

The word “antibiotic” in the livestock industry endures an extremely toasty topic. This word appears on Facebook posts, Twitter feeds, and in television news. Antibiotics receive an unfair assessment, when in reality, the word is just one large miscommunication between agriculturists like myself, and the public consumers. October 20th, 2015 was a

This is due in part by the previous statement to get higher yields out every animal raised. Cattle, chickens and pigs alike are all subject to certain fattening diets, modern breeding techniques and growth hormone treatments. These forced practices have very adverse, life altering and threatening affects that lead farmers to use antibiotics in order to keep diseases at bay. The Committee on Drug Use in Food Animals states, “doses are used when pathogens are known to be present in the environment or when animals encounter a high stress situation and are more susceptible to pathogens “, (1999, p. 28). It is important to point out that the use of growth hormones and antibiotics dramatically increases body mass, drastically shortens the lifespan of animals such as cattle and is being detected in food for human consumption.

A more specific example would be within ground beef, where it is not just meat from just one cow. Ground beef is composed of meat from multiple cows, so if one cow in that group was carrying an infection, all the beef would be contaminated (“Beef Report”). Growth hormones, antibiotics, and other supplements are used which causes strain on livestock biodiversity. Supplements and growth hormones are used to increase growth of livestock in a shorter amount of time (Gustafson 531). Antibiotics are mainly used to differ any unhealthy bacteria that infects livestock. Due to the overcrowding and uncleanliness of feed lots, there is a higher rate of sickness among livestock. Instead of changing the initial environment or administering antibiotics to only sickly animals, all livestock are given a dose of preventative antibiotics (537). A pasture-based system is important to decreasing the chances of bacterial infection. This allows the cattle to be in more open spaces with natural resources which are similar to their natural

People all across the world consume beef everyday. However, do they actually know what they are putting into their systems? The controversial question is, is using antibiotics in beef safe and healthy has been around for a long time. Research has been done on this topic for many years now. Consumers need to be educated about what they are eating. This is why some consumers have chosen to avoid eating beef that has contained antibiotics. Even though the meat probably does not contain the antibiotics anymore, it could still be damaged from when the animal was vaccinated. Past this, in recent years consumers have started to buy organic beef resulting in a thirty to eighty percent command for higher selling price. So what this comes down to is organic beef farmers are gaining more profit from their non vaccinated beef that nonorganic farmers. People have been consuming beef for many years, but do they actually know what they are putting into their systems?

For this discussion board assignment, I chose the article “Restaurant report card: What's in your fast food meat?”, by Michael Nedelman, CNN (2017). The purpose of Nedelman’s article is to inform consumers the importance of knowing what company uses antibiotics in their meats, and he listed fast food chains that failed and passed the regulation. In Nedelman’s article, he pointed out that historically, animals will be given antibiotics to gain weight and prevent diseases in crowds; however, as an outcome, CDC estimated that about 2 millions of Americans died from antibiotic-resistant infection after consuming meats. In the text, Nedelman stated “While regulations and consumer pressure have encouraged some chains to cut back on the use of antibiotics,

As the soil becomes more and more polluted with these toxins, it becomes unsustainable. Therefore, land that would have remained fertile for centuries through the commonsense farming of our ancestors, is being ruined by farming controlled by big corporations whose sole interest is in immediate short term profit (Goodall 38). Industrialized livestock farming with thousands of animals crammed into small factory spaces is responsible for numerous bacterial and viral infections such as E.coli., Avian bird flu, Mad cow disease, Salmonella, and many more. Therefore, conventional farmers use antibiotics to keep these animals alive. This over use of antibiotics is causing the creation of new, resistant strains of deadly diseases that kill people and animals. Disease is actually caused by the bad practices, shortcuts, and antibiotic resistance. This has the opposite effect of what was intended and also costs farmers millions of dollars every year instead of saving money. Unfortunately, conventional agriculture experts recommend these monocultural farming practices in the name of quick, mass production.