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It’s a positive trend that large chain restaurants are trying to one-up their competition by serving higher quality foods, or at least portraying themselves as doing so.
KFC recently announced a “Re-Colonelization” of its food to focus on quality and traditional cooking. They say that’s what consumers want. I strongly agree, but KFC missed an important piece of the puzzle — it has not committed to serving meat raised without the routine use of antibiotics.
As public health experts continue to sound the alarm, consumers are increasingly concerned about the dangers of antibiotic resistance. Roughly 70 percent of antibiotics sold in the U.S. are used on livestock and poultry, often on animals that aren’t even sick. This misuse of our life-saving drugs contributes to antibiotic-resistant bacteria.
Increasingly, consumers are looking for meat not raised on antibiotics. Some of KFC’s competitors like Chick-fil-A, McDonald’s and Subway have all caught on and have made strong commitments to meet consumer demands.
If KFC wants folks to give their chicken another try, it should be raised without the routine use of antibiotics.
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