Chick-fil-A

A line of customers at a Chick-fil-A in downtown Chicago. (February 12, 2014)

Chick-fil-A Inc., said it plans to eliminate antibiotics from the chicken it uses by 2019, responding to growing customer concern about the safety of food ingredients.

"Transparency in our food is important to customers and its important to us, too,” said Dan Cathy, president and chief executive officer of Chick-fil-A. "Offering antibiotic-free chicken is the next step."

In 2013, the company removed yellow dye from its chicken soup and said it is working to remove high fructose corn syrup from all of its dressing and sauces.

The move toward antibiotic-free chicken comes amid other food quality changes announced by Subway and Kraft.

Subway said last week it would stop using a bleaching agent chemical -- one also used in making yoga mats and fake leather -- in its bread. Kraft said Monday it would eliminate preservatives from its Kraft Singles American cheese slices.

Chipotle is currently the only fast-food chain that sells most of its meat free of antibiotics. It says supply issues have prevented it from selling all its beef, pork and chicken completely without them, though.

Atlanta-based Chick-fil-A as 1,800 restaurants in 39 states and Washington D.C.