Uk's pig industry reduces antibiotic usage by 50% in the last two years
The Agriculture and Horticulture Development Board announced that according to the latest data taken from the electronic medicine book (eMB), which represents 87% of pigs slaughtered in the UK, pig farms dropped their antibiotic usage from 183 mg/PCU to 131 mg/PCU within 12 months.
In 2017, the pig industry used by 28% fewer antibiotics compared to the year before, bringing the total reduction in two years to more than 50%.
Furthermore, between 2015 and 2016, there was a 34% cut in antibiotic usage.
The news has been welcomed by the Agriculture and Horticulture Development Board (AHDB) which has worked closely with the National Pig Association (NPA), the British Pig Association (BPA), Pig Veterinary Society (PVS), meat levy bodies Quality Meat Scotland (QMS) Northern Ireland Pork and Bacon Forum (NIPBF) and Hybu Cig Cymru – Meat Promotion Wales (HCC), as well as the Responsible Use of Medicines in Agriculture Alliance (RUMA) to help cut the use of antibiotics.
It comes just seven months after targets were announced by the Targets Task Force, set up by RUMA, to reduce antibiotic usage in the pig industry by over 60% between 2015 and 2020.
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