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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23 December 2025Probabilistic MIC modelling for AMR risk assessment
This EU-FORA fellowship project developed a more realistic assessment of antimicrobial resistance in the food chain by integrating probabilistic minimum inhibitory concentration (MIC) modelling into a quantitative microbiological risk assessment (QMRA). Focusing on Listeria monocytogenes in ready-to-eat cooked ham, the study moved beyond traditional deterministic MIC values by explicitly accounting for cell-to-cell variability in antimicrobial […]
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16 December 2025FAO’s work on antimicrobial resistance in agrifood systems under the 2021–2025 action plan: Progress and perspectives
FAO plays a central role in tackling antimicrobial resistance (AMR) within the transformation of sustainable agrifood systems, covering areas such as animal and plant production, aquaculture, food safety, biodiversity, and land and water management. Through its global network, FAO supports countries in detecting, preventing, and containing AMR in line with its Action Plan on AMR. […]
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25 November 2025In-depth Characterization of Microbiome and Resistome of Carcasses and Processing Environments in a Swine Slaughterhouse
A metagenomic study of a pig slaughterhouse shows that all stages of the production environment carry bacteria with antimicrobial resistance genes, with the “dirty zone” and carcasses containing more diverse and concerning profiles than the “clean zone.” Dominant bacterial groups included Actinomycetota and Pseudomonadota, while food-safety-relevant resistant species such as Acinetobacter spp., Streptococcus suis, and […]
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