McDonald’s to Curb Purchases of Chicken Raised With Antibiotics in U.S.
Move follows decisions by others to curtail antibiotics use
McDonald’s Corp. said its U.S. restaurants will stop selling chicken raised with antibiotics that are important to human health, one of the biggest moves yet by a major food company to address growing concerns over antibiotic-resistant “super bugs.”
McDonald’s on Wednesday said it plans to make the changes over the next two years, working with its chicken suppliers, which include Tyson Foods Inc., the largest U.S. meatpacker. The world’s largest restaurant chain said it would continue to permit the responsible use of antibiotics known as ionophores, which aren't used in human medicine, by its chicken suppliers.
The announcement comes just three days after Steve Easterbrook took over as McDonald’s chief executive vowing significant change at the fast-food giant to reverse two years of worsening sales declines that culminated in the retirement of his predecessor, Don Thompson . Mr. Easterbrook in recent weeks has told analysts that he sees himself as an “internal activist” who plans to create a “modern, progressive burger company,” and observers have been anticipating possible changes to the company’s ingredients to improve consumers’ views of its food.
McDonald’s heft as a chicken buyer will require big poultry processors to alter the way many producers raise chickens and likely makes it easier for other restaurants and food makers to follow suit, according to Gail Hansen, senior officer for antibiotics resistance research at Pew Charitable Trusts.
“It really is welcome news for public health,” Ms. Hansen said. “It will have a ripple effect probably throughout the entire food industry.”
