If you’ve ever wondered about antibiotic use in chickens, you’re not alone. Today, I’m sharing what I’ve learned from doing a deep dive into this topic.
The Need for Antibiotics
Chickens have long been susceptible to Necrotic Enteritis (NE), a disease that can be fatal to them. When infected, up to 50% of affected chickens can die quickly (1,2). Farmers needed a solution to keep their flocks healthy. Antibiotics became that solution. The USDA approves and oversees the use of antibiotics in chickens, as alternatives were ineffective in maintaining their health (3).
Regulations in Place
Before chickens are processed (a word that feels better than "slaughtered," though I recognize that’s what it is), the USDA mandates a withdrawal period from antibiotics. This ensures that chickens are not carrying harmful residues. Afterward, the Food Safety and Inspection Service (FSIS) randomly tests for antibiotic residues to ensure they meet safety standards. Data from these monitoring programs show a low percentage of violations (3).
How I’m Using This Information
For me, it’s helpful to understand the regulations and monitoring in place to minimize antibiotic residues in chicken. I’ll continue to buy chicken labeled "antibiotic-free" or "No Antibiotics Ever," but I also recognize that consuming chicken from restaurants and other sources that may have used antibiotics is generally safe, given the oversight by governing bodies and continue to learn more on this topic, and share with you all!
What I Want to Learn Next
There are a few questions I’d like to explore further, which I’ll continue researching and share in a follow-up post:
Why are chickens proactively treated with antibiotics rather than only when ill or infected?
What specific antibiotics are being used, and why are those particular ones chosen? What thresholds does the FSIS enforce for residue levels?
I’ve encountered many articles discussing "antibiotic resistance in humans from antibiotics used in food." I’m interested in finding reliable, unbiased research to explore this topic further.
Any who, here is this weeks yummy recipe!
Chicken Roasted Vegetable Bowl with Maple Dijon Dressing
Ingredients:
Produce:
2 cups broccoli florets
2 cups Brussels sprouts, halved
1 medium-large sweet potato, cut into 1-inch pieces (about 2 cups)
15 oz canned chickpeas, drained and rinsed
1 dash garlic powder
Meat:
2 large chicken breasts, cut into 1-inch diced pieces
Condiments:
1/2 cup Dijon mustard
2 tablespoons lemon juice
2 tablespoons maple syrup
Baking & Spices:
Salt and freshly ground black pepper, to taste
Oils & Vinegars:
1/4 cup apple cider vinegar
Drizzle of olive oil
Liquids:
1/2 cup water
Directions:
Marinate the Chicken: In a bowl, whisk together the Dijon mustard, lemon juice, and maple syrup. Add the diced chicken pieces and mix until evenly coated. Let the chicken marinate for at least 15 minutes.
Prepare the Vegetables: Preheat your oven to 400°F (200°C). On a large baking sheet, arrange the broccoli florets, Brussels sprouts, and sweet potato pieces. Drizzle with olive oil, and season with garlic powder, salt, and freshly ground black pepper. Toss to coat the vegetables evenly.
Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly caramelized, turning them halfway through the cooking time.
Cook the Chicken: Heat a drizzle of olive oil in a large skillet over medium heat. Add the marinated chicken pieces to the pan and cook until they reach an internal temperature of 165°F (74°C), about 6-8 minutes, depending on the size of the pieces.
Prepare the Chickpeas: While the vegetables and chicken are cooking, place the drained chickpeas on a separate baking sheet. Drizzle with olive oil, season with salt, pepper, and a bit of garlic powder. Roast in the oven for about 15 minutes, or until the chickpeas are crispy.
Make the Maple Dijon Dressing: In a medium bowl, whisk together the Dijon mustard, maple syrup, apple cider vinegar, and water until smooth. Season with salt and pepper to taste.
Assemble the Bowl: Once the vegetables, chickpeas, and chicken are done, divide them evenly among serving bowls. Drizzle the Maple Dijon Dressing over the top.
Serve: Serve the bowls warm, with additional dressing on the side if desired. Enjoy this nourishing, flavorful, and hearty meal!
Resources:
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