A new study raises troubling questions about how much consumers can trust meat labels that claim animals have been raised without the use of antibiotics.

The study, published yesterday in Science, found that, over a 7-month period, in 42% of Raised Without Antibiotics (RWA)-certified feed yards at a single cattle slaughter facility, at least one animal tested positive for antibiotics regularly used in animal feed and water. Cattle from lots with at least one positive test represented roughly 15% of the RWA-certified cattle processed at the facility.

In 5% of the lots, all cattle tested positive for antibiotics.

The RWA label is just one of many approved by the US Department of Agriculture (USDA) through the Food Safety Inspection Service (FSIS). Others include "No Antibiotics Administered," "No Added Antibiotics," "Raised Antibiotic Free," and "No Antibiotics Ever." Meat from cows, pigs, and poultry that don't receive antibiotics are sold under these labels.

The labels make the claims that the animals have not received any antibiotics at any stage of life. Meat producers who use these labels charge more for their products to cover higher production costs, and consumers who are concerned about antibiotic use in food-producing animals—or just think that meat raised without antibiotics is healthier—rely on them.

But the lead author of the study, conducted by researchers with the Antibiotic Resistance Action Center at George Washington University and Food In-Depth, says the findings could weaken consumer confidence in the labels.

"This is a market-based strategy to reduce antibiotic use in animal production," Lance Price, PhD, founder and co-director of the Antibiotic Resistance Action Center, told CIDRAP News. "But it only works if the labels are truthful."

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