A good bit of soapboxing if I may say so.Soap Box Warning
I posted a pretty lengthy explanation on @MaryJanet thread about antibiotics, how long they remain in eggs, and the risk to humans. I can post again here if you all would like.
As a microbiologist, the misuse of antibiotics is an issue near and dear to my heart.
The use of antibiotics in livestock prophylactically has enabled meat and egg producers to keep the animals in poor conditions without them getting sick leading to lower costs per pound of produced meat. The side effect (aside from the deplorable conditions the animals need to exist within) is emerging resistance in the microbes that we already knew about. But perhaps even more frightening, this is likely responsible for newly discovered organisms which were never know to cause disease in humans before, such as C.arueus. For some of these organisms we have no known treatment.
So of course we need to limit the usage of antibiotics in the meat and egg industries. They need to keep their livestock healthy by providing healthier living conditions and (in my opinion) we should all be willing to pay a little more for our food.
Unfortunately we now are swinging the pendulum too far in the other direction and animals that get ill are simply killed when a dose of antibiotics might have saved them from a minor infection. Blanket rules are dangerous and some being always pays the price.
It may now be du rigor that if you give an chicken a dose of antibiotics you may never again eat their eggs or meat. To me that would be wasteful, not backed by any science, and frankly an overreaction.
It would be helpful however if every time a chicken looks a bit rough someone on some forum didn't suggest an antibiotic and then provide a link where to buy it and provide a dosage. I would like to put a stop to that.
I think I've used an antibiotic twice here in ten years.