by
David Wallinga, M.D., IATP
Some ethanol producers add human antibiotics to their fermentation tanks in order to control growth of bacteria that might reduce their yields. This practice creates yet another source of unnecessary antibiotics in our food system—on top of the 74 percent of all American antibiotics that the FDA says are added to animal feeds—and contributes to the rapid decline in effectiveness of certain antibiotics in treating sick people.
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This article was originally published in HuffPost Food.
