By Dr. Stephen Roney
Special to Poultry Times
ATHENS, Ga. — Antibiotics are used in food animals to treat clinical disease, to prevent and control common disease events, and to enhance animal growth. When antibiotics are used appropriately, the risk of antibiotic residues in our meat, milk or eggs is absolutely negligible. The different applications of antibiotics in food animals have been described as therapeutic use, prophylactic use, and sub therapeutic use. Antibiotics can be used to treat a single animal or an entire flock or herd.
In the past few years, concerned groups have been critical of antibiotic. . .
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