Martin Woodward

I. INTRODUCTIONOver the past few decades the meat, egg and milk sectors have faced the need to reduce the routine use of antibiotics in animal production, and the high incidence of food poisoning associated with animal product consumption. Approximately 130,000 tonnes of antibiotics were used in 2013 worldwide, with 75% of this in animals (Hughes, 2019). Up to 90% of these antibiotics can be excre ...