Pyrrhic progress: the history of antibiotics in Anglo-American food production | University of Oxford

Pyrrhic progress: the history of antibiotics in Anglo-American food production

Speaker
Dr Claas Kirchhelle
Event date
Event time
17:15 - 18:15
Venue
Seminar Room
Oxford Martin School
34 Broad Street
Oxford
OX1 3BD
Venue details

Corner of Catte and Holywell Streets

Event type
Lectures and seminars
Event cost
Free
Disabled access?
Yes
Booking required
Required

In this book talk, Dr Claas Kirchhelle will review central findings of his research on the past 80 years of antibiotic use, resistance, and regulation in food production with an introduction by Prof Mark Harrison, Director of Wellcome Centre for Ethics and Humanities.

Mass-introduced after 1945, antibiotics helped revolutionise food production. Farmers and veterinarians used antibiotics to prevent and treat disease, protect plants, preserve food, and promote animals’ growth. Many soon became dependent on routine antibiotic use to sustain and increase production. The resulting growth of antibiotic infrastructures came at a price. Critics blamed antibiotics for leaving dangerous residues in food, enabling bad animal welfare, and selecting for antimicrobial resistance (AMR) in bacteria, which could no longer be treated with antibiotics.

Pyrrhic Progress analyses over 80 years of evolving non-human antibiotic use on both sides of the Atlantic and introduces readers to the historical and current complexities of antibiotic stewardship in a time of rising AMR.

Pyrrhic Progress can be ordered at the author discount rate at the event or here

This talk includes a drinks reception and nibbles.

All welcome.