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More than half of the top 25 chain restaurants in the U.S. have taken steps to restrict the routine use of antibiotics in the production of the chicken they serve, according to a new scorecard released today by a group of consumer, environmental and public health organizations. The third annual Chain Reaction report, which grades the companies on their antibiotics policies and practices, found that 14 restaurants have taken action, up from nine just one year ago. While restaurant chains made great progress on chicken, the groups found that there were no new commitments to limit antibiotic use in beef and pork.
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