Pork is the second most consumed meat in the world, accounting for about 35% of global meat consumption.
China, the United States and the European Union are the largest pork producers, which together account for about 80% of the world’s pork production.
The Proceedings of the National Academy of Sciences published a study on the levels of antibiotics in edible meat, which showed that pork had significantly higher levels of antibiotics than chicken, beef and lamb.
The reason why antibiotics are used in the breeding process is mainly because antibiotics can reduce the disease and mortality of pigs, and at the same time, antibiotics can rapidly increase the weight of pigs.
About 27.1% of medically important antibiotics are used in the pig industry.
According to related reports, the antibiotic content in pork is twice that of chicken and five times that of beef.
At present, the general consensus in the scientific community is that a large number of antibiotics entering the body will increase the resistance of bacteria, which will bring potential risks to health.