Last week, Subway announced it is phasing out the use of antibiotics in meat served in its 27,000 U.S. restaurants in the next 10 years. Livestock producers are unhappy with the decision. Illinois crop farmer and pork producer Thomas Titus says Subway’s policy will hurt pork operations trying to provide a safe and healthy product.

Titus is hoping Subway officials will listen to pork producers and realize that antibiotics are used responsibly and in a way that ensures a healthy product.

He says according to the new policy, Subway will only receive product that is antibiotic free, and this includes use for sickness.

National Pork Board’s Director of Producer and Public Health Dr. Jennifer Koeman describes the difference between meat from an animal that has has received antibiotics with a proper withdrawal time verses an animal that’s never been given antibiotics.

However, there is some confusion as late in the week Subway quietly made a change to its animal welfare policy online. They clarified that antibiotics are allowed for use by farmers “for keeping animals healthy and that they should be used responsibly to preserve their effectiveness in veterinary and human medicine.”