Antibiotics are a regular part of the way American farmers raise pigs. This gives rise to resistant germs. Andrew Jacobs of the New York Times explores the Danish approach to raising pigs for food with very limited antibiotic use.Read Article
Are you passionate about food safety? Want to keep up to date on meat testing and the use of antibiotics in livestock production? Sign-up to receive notifications for articles we’ve been reading and company updates on our journey to build a future where everyone knows what’s in their food.