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.
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
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 occurrenceRead more...
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.Read more...
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.Read more...
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