A study by researchers at the North-West University (NWU) shows that it is possible for poultry farmers to reduce the use of antibiotics and still produce safe food.
The research finds that using less reliance on dietary antibiotics can help protect people, animals and the environment. It also shows that there are various products (enzymes, synbiotics, phytogenics, organic acids, etc.) that can replace antibiotics. Moreover, farmers need to use a combination of better feeding, good hygiene and improved bird health practices.
“The solution is only not about replacing one product with another,” says Prof. Kenny Mnisi, from the subject group Animal Sciences and the Food Security and Safety research niche area. “It is about improving the whole production system so that birds stay healthy without relying on antibiotics.”
The study highlights a major problem with current poultry farming: the overuse of antibiotics. When antibiotics are used too often, bacteria can become resistant. This means medicines may stop working, making infections harder to treat in both animals and humans.
Prof. Mnisi says this is a growing concern. “If we continue to depend on antibiotics, we risk losing their effectiveness. That is why it is important to move towards safer production systems.”
Traces left in meat and eggs
The research also shows that antibiotics can leave traces in chicken meat and eggs. These traces may affect people’s health. Poultry produced using the before- mentioned alternative products does not have these risks, while still providing the same basic nutrition.
The study explains that moving away from antibiotics is not easy. Farmers may face challenges such as slower growth of chickens, greater disease risk and higher costs. These challenges are even bigger in developing countries, where the use of antibiotics is still rife because farmers have limited resources to control disease outbreaks.
There are practical solutions, the research shows. Farmers can use natural options such as probiotics, plant-based products and organic acids to keep chickens healthy. These help improve digestion, strengthen the immune system and reduce disease.
“Farmers need to focus on the overall health of the birds,” Prof. Mnisi says. “When everything works together – feed, hygiene and care – there is less need for antibiotics.”
The study also shows that reducing antibiotics can help the environment. Waste from poultry farms often contains antibiotic residues, which can pollute soil and water. Using fewer antibiotics lowers this risk.
The research was done with co-authors from the Food Security and Safety research niche area, which focuses on food security and sustainable farming.
The authors say change will need support from many groups, including farmers, government and industry. Working together can help build a system that produces safe food while protecting health and the environment.
“This is about the future of food,” Prof. Mnisi says. “We need to produce enough food, but we must also make sure it is safe for people and the environment.”
Prof. Kenny Mnisi
