The National Chicken Council today released the following statement in response to Chick-fil-A, Inc.’s ® announcement that the company plans to serve chicken raised without antibiotics in all Chick-fil-A restaurants nationwide within five years.
Attributable to Ashley Peterson, Ph.D., National Chicken Council vice president of scientific and regulatory affairs:
“This is a business decision made by Chick-fil-A in response to consumer demand.
“Many of our members offer antibiotic-free poultry lines to provide a choice in the marketplace for consumers. We’re proud of our industry and how we produce a wide range of food for a wide range of consumers.
“All chicken production systems, including organic, raised without antibiotics and traditional methods, address issues as necessary to achieve its primary objective – the commitment to provide consumers with safe, wholesome and affordable food. The chicken industry works diligently to ensure that no matter which production system they choose to support with their food dollars, consumers can have confidence in the safety and nutrition of all of their chicken purchases. The amazing variety of choice today allows consumers to choose products that take into account many factors, including taste preference, personal values and affordability.
“Antibiotics are not always used in chicken production; rather, they are administered to prevent and treat disease, only under the care of a licensed veterinarian. The science shows that responsible and judicious use of FDA-approved antibiotics to treat and prevent disease in livestock and poultry is both safe and effective.”
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