However, Lo of FoodID said that the study is indicative of broader problems. He said consumers believe the antibiotic-free meat industry is “trust, but verify,” but that it’s actually more “don’t ask, don’t tell.”

"Our perspective is the research and the paper highlight a systemic issue — it’s not about one farmer, rancher, retailer or restaurant chain,” he said.

[...]

Additionally, the use of antibiotics isn’t great for human health, because it leads to bacteria becoming more resistant to antibiotics designed to kill them, said Price. Antibiotic resistance leads to higher medical costs for humans, prolonged hospital stays and increased numbers of deaths.

Some beef ‘raised without antibiotics’ tests positive for antibiotics in study

(this includes those that were supposedly certified by independent organizations)

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[–] usernamesAreTricky@lemmy.ml 1 points 2 months ago

I listed multiple vegetables there? There's plenty more too like brussel sprouts, kale, parsley. Many are actually even higher than citrus like brocoli

In practice, people are only really getting it from plants. Technically possible doesn't mean that's actually what happens

Although vitamin C can be obtained from the consumption of fresh meat, it is destroyed by heating and is more typically obtained from plant sources

https://www.mdpi.com/2072-6643/5/9/3424