U.S. Pork Industry Committed to One Health Approach
Pig Farmers Continue Progress on Responsible Antibiotic Use
DES MOINES, IOWA – Nov. 2, 2016 – The National Pork Board, led by a 15-member executive board of U.S. pig farmers, is pleased to celebrate global One Health Day, Nov. 3, by reaffirming its commitment to its core value of doing what’s right for the overall health of people, pigs and the planet.
“We have a proud history of raising pigs in ways that go beyond simple animal health and that are mutually beneficial to human and environmental health,” said National Pork Board President Jan Archer, a pig farmer from North Carolina. “We see One Health Day as a good time to reflect on our accomplishments, such as using antibiotics responsibly and embracing the updated Pork Quality AssuranceSM Plus certification program.”
With the U.S. Food and Drug Administration’s (FDA) upcoming ban on using medically important antibiotics for growth promotion in food animals on Jan. 1, 2017, together with the mandate for increased veterinarian oversite of antibiotic use, Archer said consumers can be assured that America’s pig farmers are committed to antibiotic stewardship, animal well-being and food safety.
“We are always looking for ways to do what’s right for our animals, our consumers and our environment,” Archer said. “We want people to know that we’ll continue to do our part as we seek new ways to reduce the overall need for antibiotics. At the same time, we need to retain antibiotics as essential tools for veterinarians and farmers to help continue to raise healthy livestock and produce safe food.”
Archer noted that the National Pork Board has invested more than $6 million in Pork Checkoff funds toward antibiotic-related research since 2000. The board also has spent $750,000 this year in five research priority areas specifically aimed at reducing antibiotic resistance and finding antibiotic alternatives.
On the environmental front, U.S. pig farmers have made great strides over the past 50 years as demonstrated by the findings of a study conducted with the help of the University of Arkansas. Per pound of pork produced, pork’s carbon footprint decreased 35 percent, its water usage fell 41 percent and its land footprint plunged 78 percent.
“When it comes to demonstrating leadership in the area of One Health, it’s clear that American pig farmers are doing more than talking about it,” said Bill Even, CEO of the National Pork Board. “In terms of collaborating with multi-disciplinary teams and with other industries, our farmers are helping lead the conversation on tough topics, such as how to combat antibiotic-resistant bacteria while preserving these valuable tools for responsible on-farm use.”
Even notes that the National Pork Board’s three-point antibiotic stewardship plan, announced in mid-2015, already has delivered on its pledge of promoting research, pig farmer education and consumer and influencer outreach during 2016. The Antibiotic Resource Center, found at pork.org/antibiotics, is an example of efforts to assist farmers.
“Real, substantive change is underway on pig farms across America with the farmers themselves shaping the discussion around responsible antibiotic use,” Archer said. “We’re ready to implement the new, more stringent FDA rules when they take effect on Jan. 1, 2017, and we’ll continue to work with any group that truly wants to collaborate with us in good faith to make the One Health vision of better global health for people, animals and the environment a reality.”
The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety and sustainability and environmental management. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or check the Internet at www.pork.org.