KFC faces pressure after McDonald’s phases out antibiotics in chickens
KFC, the world’s largest chain of fried chicken restaurants, might face pressure from consumer and environmental groups to change how its poultry are raised after McDonald’s said it would switch to chicken raised without human antibiotics.
McDonald’s would phase out chicken raised with antibiotics that were important to human health over two years to allay concern that use of the drugs in meat production had exacerbated the rise of deadly “superbugs” that resisted treatment, Reuters reported last week.
Within days, retailer Costco Wholesale said it aimed to eliminate the sale of chicken and meat raised with human antibiotics.
KFC is owned by Yum! Brands, which has no publicly stated policy on antibiotic use in the production of meat it buys. Chick-fil-A, another chicken restaurant chain that competes with KFC, said about 20 percent of the chicken it served was raised without any antibiotics and that its entire supply chain would be converted by 2019.
Both McDonald’s and Yum are stepping up efforts to win back younger and wealthier diners lured away by chains such as such as Chipotle Mexican Grill and Panera Bread, which boast antibiotic-free meats and other high-quality ingredients.
Yum’s KFC restaurants in China two years ago suffered a massive sales hit following local media reports that a few poultry farmers supplying KFC fed excessive levels of antibiotics to their chickens.
“The train has left the station,” Bob Goldin, a food services company consultant at Technomic in Chicago, said of McDonald’s influence on US chicken production standards.
Yum, which also owns the Taco Bell and Pizza Hut chains, declined to discuss its standards for antibiotic use in meat production.
“The chicken served in our US restaurants is US Department of Agriculture highquality and free of antibiotics,” Yum said.
But Steven Roach, a food safety programme director at Food Animal Concerns Trust in Chicago, said the antibioticfree statement referred to a lack of residue in the meat served at its restaurants and not the practice of delivering antibiotics to chickens before they were slaughtered.
The US Department of Agriculture (USDA) has three classifications for poultry – A, B, and C – and did not have a “highquality” designation for chicken. Poultry rated A is what McDonald’s said it worked with a wide range of stakeholders, including environmental group Friends of the Earth, to develop its US chicken guidelines. Kari Hamerschlag, a senior programme manager for Friends of the Earth’s food and technology programme, said Yum and its brands had ignored requests for information regarding its antibiotic policy.
“They have so far not answered any of our e-mails or phone calls,” said Hamerschlag, who is working with other advocacy groups to persuade food companies to change their supplier standards to exclude animals raised with the routine use of antibiotics. By contrast, McDonald’s was “very responsive” to the groups’ requests, she said.
Other groups working with Friends of the Earth to cut antibiotics from chickens and other meats included the Natural Resources Defense Council, Consumers Union and the Center for Food Safety.
Friends of the Earth said its interest in antibiotics had to do with animal agriculture’s connection to the environment and human health.
KFC supplier Tyson Foods did not comment. Other US chicken producers that have supplied Yum either declined to comment or could not be reached. It is not known who KFC’s biggest supplier is or how many chickens KFC buys a year.
In 2012, Chinese media reports about excessive antibiotic use by a few KFC chicken farmers hammered sales there.
The country has more than 4 800 KFC restaurants and accounted for nearly half of Yum’s 2014 operating profit.
In response, Yum dropped roughly 1 000 small poultry farmers from its supply chain and launched a public relations campaign to reassure diners about the quality and safety of its food.
Yum operates separate supply chains in China and US.
A Reuters investigation last year found that KFC supplier Koch Foods from November 2011 to July 2014 had given some of its flocks antibiotics critical to fighting human infections, even though its website stated otherwise.
The Chicago-based chicken producer changed the language on its website after questions from Reuters about its use of virginiamycin, an antibiotic included in a class considered “highly important” to fighting infections in humans. At the time, Koch said it had no plans to discontinue the use of virginiamycin, which it said might be used to prevent a common intestinal infection in chicken. – Reuters