Pork Industry Guide to Responsible Antibiotic Use

As part of a producer education session at the National Pork Industry Forum in Indianapolis, the National Pork Board introduced its new Pork Industry Guide to Responsible Antibiotic Use. The 12-page guide expands on the industry’s Pork Quality Assurance® Plus (PQA Plus®) program, supports the industry’s stewardship plan and defines a six-point checklist for success that will help pork producers best prepare for the regulatory changes.

The new guide is just one element of a nearly $2 million investment that the Pork Checkoff is making in 2016 to support antibiotic awareness and education among the industry’s 60,000 pork producers. Other activities include funding five distinct research projects, developing producer education materials and advertising in national farm publications. Also, the Pork Checkoff will host special events to ensure that packers, processors, foodservice and retail customers fully understand how seriously the U.S. pork industry is addressing this production change.

Pork Industry Guide to Responsible Antibiotic Use


The National Pork Board has responsibility for Pork Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. The Pork Checkoff funds national and state programs in consumer education and marketing, retail and foodservice marketing, export market promotion, production improvement, science and technology, swine health, pork safety, and environmental management and sustainability. For the past half century, the U.S. pork industry has delivered on its commitment to sustainable production and has made significant strides in reducing the environmental impact of pig farming. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. Importers of pork products contribute a like amount, based on a formula. For information on Checkoff-funded programs, pork producers can call the Pork Checkoff Service Center at (800) 456-7675 or visit www.pork.org.