In response to growing concerns for public safety pertaining to antibiotics in poultry, Americans are eating natural raise, organic turkeys in record numbers.
Organic birds are raised without antibiotics. They are fed One Hundred Percent certified natural feed as well as packaged without fabricated flavors or colors.
“Organic poultry sales, which would include turkey, are forecasted as the fastest-growing category of organic product sales, with an anticipated average annual growth of 33.2 percent through 2008,” said Katherine DiMatteo of the Organic Trade Association.
As a result, the American Medical Association in June 2001 took on a resolution opposing using antimicrobials at non-therapeutic degrees in farming, or as pesticides or growth marketers, and prompted that such usages be finished or eliminated based on clinical risk evaluations.
Several huge fowl business announced they will terminate one certain poultry antibiotic that the United States Food and Drug Administration believes could possibly be responsible for generating an antibiotic-resistant virus.
But despite the guarantee, farmers are not required to report any use of antibiotics, and the public has no way of knowing if their fowl purchases are sustaining it.
Consumers could be certain of preventing the use of antibiotics in food manufacturing by purchasing organically generated meat. Antibiotics, growth hormonal agents as well as artificial flavors and colors are forbidden in accredited organic foods, which need to follow stringent nationwide standards.
For health-conscious customers, low-fat and high-protein organic turkey is a popular option year-round. Nationwide, more than 15 percent of all turkeys eaten are during the Thanksgiving and an additional 8 percent over Christmas.