The Facts About Antibiotics

Salmon farming is supervised by veterinarians who specialize in fish health. The veterinarian checks that young salmon are free from clinical disease before being transferred from freshwater to saltwater. At each farm site, the farmers work with the veterinarian to regularly monitor the health of the salmon and to watch for problems. These problems, like sea lice, are also common to salmon in the wild. If sea lice or other problems are observed at the farm, the veterinarian treats the salmon

In the 1990’s, new vaccines were developed to prevent a number of key salmon diseases. As a result, the amount of antibiotics used today is far less than was used in the past. This trend of decreasing antibiotic use is expected to continue as further advances in raising salmon are made.

The FDA monitors the safety of food in the U.S., including farmed salmon. The FDA specifies the type of antibiotic that can be prescribed, and the appropriate withdrawal time, or the length of time the salmon must be free of antibiotics prior to harvesting.

On the farm, antibiotics are only used to treat a specific disease in an emergency, and only under the prescription and control of a licensed professional.

Farmed salmon grow at about the same pace or slightly faster than wild salmon in nature. No hormones or antibiotics are used to make farmed salmon grow faster.