TheFishSite.com wrote an interesting article about the use of antibiotics in the aquaculture industry.
US – Consumers are sensitive to the use of antibiotics in the production of food animals, and fear of residues and antibiotic resistant bacteria in their food supply have driven consumers to shun particular products. This happens not just at the producer level, but to entire regions, countries, and species of farmed seafood, writes David R. Russell, aquaculture consultant, Terra Vann.
Most producers would agree that the use of antibiotics is something they would like to avoid, but for some, it’s viewed as a necessary evil to stay viable. Although there are times when it is needed, its use never should become a common production practice. It should just be a tool for giving the operator a second chance at fixing problems in their production.
In many instances, corrective changes are not taken and longterm viability is sacrificed for short-term gains. Unfortunately, the end result can be a decision to use antibiotics as a crutch rather than to fix problems.
The tendency is to be reactive rather than proactive, and such leads to the root causes of poor health being ignored. It is a practice of delaying the pain of correction and of creating much greater problems down the road. At some point, the idea of looking into the root causes of poor health becomes an afterthought, as resources are focused on putting out fires rather than preventing them.