By Ricardo Barbalho, Director of Key Accounts and Institutional Relations at ICC

The use of antimicrobials in animals comes with several risks, all of which can affect both their health and that of people. When used unwisely, long-term antibiotics can lead to the development of resistance. This means that they lose their effect against bacteria and other microorganisms, making it more difficult or even impossible to treat infections in animals and humans. The transfer of resistance genes between microorganisms is also a concern, as it can lead to the spread of resistance.

In farm animals, such as cattle, poultry, pigs, and fish, the indiscriminate use of antimicrobials can result in the presence of antimicrobial residues in meat, milk, and eggs. This poses a risk to human health, since if residues are above safe limits or if there is regular consumption of contaminated products, consumers can also develop antimicrobial resistance over time.

The World Organization for Animal Health (WOAH) has released a landmark report showing encouraging progress in combating antimicrobial resistance. The use of antimicrobials in animals has decreased by 13% in three years, again, marking a significant shift in ongoing efforts to preserve the effectiveness of these critical medicines. Less than 20% of antimicrobials used in animals in 2019 were of the highest priority and critical importance to human health.

Another significant aspect is that the expulsion of antimicrobials by treated animals may potentially pollute the environment, including soils and waters, posing a potential threat to ecosystems and aquatic life, and may also contribute to the emergence of antimicrobial resistance in environmental microorganisms.

Dedicated to providing health and well-being to animals for three decades, ICC offers yeast-based products. These inputs are developed with a focus on strengthening the immune system and intestinal health of animals, providing them with the ideal conditions to face daily challenges, with a faster reaction to health adversities.

The products are formulated with yeasts from ethanol fermentation, which ensures a higher concentration of beta-glucans. From immunomodulation, β-glucans help the body’s immune response so that it is in a state of alert, that is, if there is any challenge, the pro-inflammatory response will be faster and more efficient, without overstimulation of the immune system, preventing damage to the intestinal epithelium or excessive metabolic expenditure.

The use of yeasts in animal nutrition, in addition to its nutritional value, stands out for its application as an immunonutrient: action against pathogens, maintenance of intestinal integrity, improvement of well-being and reduction of the mortality rate. In the intestine, yeasts stimulate the phagocytic activity of immune cells and promote the agglutination of pathogenic bacteria, providing the proliferation of beneficial bacteria, such as lactobacilli and bifidobacterial.

The implementation of good animal management practices with yeasts represents an alternative to antimicrobials, contributing to the re-education of animal producers about the risks associated with the inappropriate use of these substances.