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

  •   01 July 2021

    Antimicrobial consumption and resistance in bacteria from humans and animals

    Third joint inter-agency report on integrated analysis of antimicrobial agent consumption and occurrence
    of antimicrobial resistance in bacteria
    from humans and food-producing animals in the EU/EEA.

  •   30 June 2021

    Antimicrobial resistance in Ethiopia: A systematic review and meta-analysis of prevalence in foods, food handlers, animals, and the environment

    Antimicrobial resistance (AMR) has been recognized as one of the greatest global threats for human and animal health.

  •   20 June 2021

    Examining food production and the spread of AMR

    The role played by the environment in the spread of antimicrobial resistance has not been sufficiently researched.


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