A new report has revealed the use of antibiotics in the meat and poultry served at America's top restaurant chains, CBS wtsp reports.
The paper is titled "Chain Reaction" and grades the 25 largest fast food and fast casual restaurants in the country on their use of antibiotics and their transparency in implementing them. Out of the 25 companies graded, 20 received a failing grade.
The paper has been written by several public interest groups. Two companies, Panera and Chipotle, earned an A grade, while Chick-fil-A, McDonald's and Dunkin Donuts also received passing grades.
"Overusing antibiotics in meat production helps to create drug-resistant superbugs -- our nation's largest chain restaurants can be part of the problem, or part of the solution," Dr. David Wallinga, Senior Health Officer with the Natural Resources Defense Council (NRDC), one of the organizations that authored the new report, said in a statement.
The Centers for Disease Control and Prevention has termed antibiotic resistance is one of the top five health threats facing the U.S. The widespread use of antibiotics in the food supply is contributing to the development of drug-resistant superbugs.
The World Health Organization said in a 2014 report: "A post-antibiotic era -- in which common infections and minor injuries can kill-- far from being an apocalyptic fantasy, is instead a very real possibility for the 21st century."
The report also showed that many food chains have either no disclosed policy on antibiotic use or have policies that fail to reduce or discontinue the use of antibiotics.
These chain which received an "F" on the scorecard include Applebee's, Arby's, Burger King, Chili's, Dairy Queen, Denny's, Domino's, Papa John's Pizza, Pizza Hut, Sonic, Starbucks, Subway, Taco Bell and Wendy's.
Research for the report was compiled by Friends of the Earth, Natural Resources Defense Council, Consumers Union, Food Animal Concerns Trust, Keep Antibiotics Working and Center for Food Safety.
The paper calls for all fast food and fast casual restaurant chains to reduce the use of antibiotics in the meat and poultry they serve.
