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National Restaurant Association - Food issues on the menu: Antibiotics

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Food issues on the menu: Antibiotics

How do you address consumer questions about meat safety? Build confidence in the meat you serve. The Center for Food Integrity leads a discussion about antibiotics in the food supply. Discover:

  • How and why antibiotics are used in food animals.
  • Possible public health risks.
  • New government guidelines.
  • Efforts to reduce antibiotic-resistant bacteria in poultry.
  • Definitions – and differences – of terms such as “organic,” “natural” or “antibiotic-free.
  • Invaluable resources … and more.

Speakers include Jeff Bender,  a University of Minnesota professor of veterinary public health and Veterinary Medical Center epidemiologist; Charles L. Hofacre, director, clinical services for the University of Georgia’s Poultry Diagnostic and Research Center; and  Janeal Yancey, PhD, a University of Arkansas meat scientist.atch now

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