Tyson Foods, Inc. said it intends to eliminate the use of human antibiotics from its US broiler chicken flocks by the end of September 2017 and will strives to do the same for the company’s beef for and turkey operations.

Tyson has already made strides to reduce the use of antibiotics. The company has stopped using all antibiotics in its 35 broiler hatcheries, requires a veterinary prescription for antibiotics used on broiler farms and has reduced human antibiotics used to treat broiler chickens by more than 80 percent since 2011.

“Antibiotic resistant infections are a global health concern,” said Donnie Smith, president and CEO of Tyson Foods. “We’re confident our meat and poultry products are safe, but want to do our part to responsibly reduce human antibiotics on the farm so these medicines can continue working when they’re needed to treat illness.”

The company will report annually on its progress, beginning with its fiscal 2015 Sustainability Report. The company’s international business is committed to taking similar measures on antibiotic use, but no timeframe is currently set.

 “One of our core values is to serve as responsible stewards of animals – we will not let sick animals suffer,” Smith said.  “We believe it’s our responsibility to help drive action towards sustainable solutions to this challenge by working with our chicken, turkey, beef and pork supply chains.”