Antimicrobial Resistant Genes in Fermented Food Products
Antimicrobial resistance (AMR) is a global threat that becomes more significant with each passing year—currently, 700,000 people die each year due to drug-resistant diseases, and that number is estimated to reach 10 million by 2050. The main determinants of AMR are antimicrobial resistant genes (ARGs) of bacteria and fungi, which have many ways of entering our bodies: through food, water, the air, exposure to surfaces, and so forth.
ARGs have been present since the appearance of the first livings microorganisms but have only become an issue with the daily use of antibiotics in human and animals.
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