Antibiotics in pig meat production: restrictions as the odd case and overuse as normality? Experiences from Sweden and Italy

This paper investigates the contrasting approaches to antibiotic use in pig meat production in Sweden and Italy. Sweden, with its significantly lower antibiotic consumption, achieved this through a combination of factors including media attention, proactive engagement from producers, and substantial investments in biosecurity and precautionary health measures. In contrast, Italy, with its high antibiotic consumption, faces challenges stemming from a lack of public awareness, conflicts of interest within the veterinary profession, and a focus on maintaining the reputation of Italian food products. The authors argue that effective antibiotic reduction requires not only legal restrictions but also a shared understanding of the issue, investment in infrastructure, and a fair distribution of costs and benefits among all stakeholders.

Alexandra Waluszewski, Alessandro Cinti, Andrea Perna