Getting Antibiotics Out of Ethanol

Unnecessary antibiotic use in livestock production is a massive contributor to the growing specter of antibiotic resistance. But in a study released today, we report on a lesser known source of non-therapeutic antibiotic use: the ethanol industry.

For decades, ethanol producers have added antibiotics to the fermentation process to control bacterial outbreaks. The practice attracted little concern until last year, when the FDA began testing samples of distillers grains, a nutrient-rich ethanol co-product that is sold as feed for cattle, dairy cows, pigs and poultry. The testing revealed residues of four types of antibiotics, and the results implied that these antibiotics (erythromycin, tylosin, virginiamycin and penicillin) are moving from the fermenter tanks to our food system. 

Unnecessary antibiotic use is the bad news. But our research found some good news, too. Effective, cost-competitive antibiotic-alternatives are widely available and are already used by nearly 45 percent of the ethanol industry. We found that statistic inspiring, and in our new report, we ask the ethanol industry to go a step further and enact a voluntary antibiotics ban. Given the risks of antibiotic overuse, and given the effective, widely available antibiotic alternatives, there is really no good argument the ethanol industry can make against this action.

Read all about it here, and learn why getting antibiotics out of ethanol just makes sense.