Secure Foods
Antimicrobial resistance (AMR)
AMR develops when bacteria, fungi or viruses are exposed to antibiotics, antifungals or antivirals. As a result, the antimicrobials become ineffective and infections may persist. In addition, medical interventions including surgery, chemotherapy and stem cell therapy may become impossible.
AMR is considered the biggest global threat of Health and Food Safety.
AMR Insights
For Food professionals who wish to prevent Antimicrobial resistance in raw materials, intermediate and finished dairy, meat and other food products, AMR Insights offers selected, global information and data, specific education and extensive networking and partnering opportunities.
AMR Insights is for:
- Farmers and other agrifood primary producers
- Quality staff in Food, Dairy and Meat processing companies
- Lab technicians in contract research and analysis laboratories
- Regulatory authorities staff
- Quality staff in Retail
Latest Topics
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10 February 2026Antimicrobial resistance and virulence of Enterococcus faecium isolates from a traditionally fermented dairy beverage from Uganda
This study investigated antimicrobial resistance (AMR), virulence genes, and plasmid replicons in three Enterococcus faecium strains isolated from Bongo, a traditional fermented dairy beverage from Uganda. All three isolates showed extreme multidrug resistance, with minimum inhibitory concentrations at or above the highest levels tested for all 17 antibiotics. Whole genome sequencing revealed the presence of […]
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09 February 2026Genomic analysis reveals how seafood from Bangladesh may contribute to global spread of AMR
Researchers from the Ineos Oxford Institute for Antimicrobial Research and Bangladesh Agricultural University found multidrug-resistant Escherichia coli in seafood from Bangladesh and showed that these bacteria share genetic similarities with strains from other countries, suggesting that international seafood trade may help disseminate antimicrobial resistance (AMR) globally. The study, published in Frontiers in Microbiology, highlights that […]
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07 February 2026Bacteria survive washing and disinfection in food production plants
This study found that routine cleaning and disinfection in chicken and salmon processing plants significantly reduces bacterial counts (by over 90 %), but does not eliminate all bacteria. Some potentially harmful species—such as Escherichia coli, Enterococcus faecalis, Acinetobacter baumannii, and Pseudomonas aeruginosa—were still detected after disinfection, with slightly higher levels observed in Romanian facilities compared […]
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