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
28 September 2021
A review of antimicrobial resistance in imported foods
The food supply is recognized as a potential source of resistant bacteria, leading to the development of surveillance programs targeting primarily poultry, pork and beef.Read more...
24 September 2021
Assessment of Antibiotic Stewardship Components of Certification Programs in US Animal Agriculture Using the Antibiotic Stewardship Assessment Tool
Antibiotic stewardship programs (ASPs) are meant to promote appropriate use of antibiotics and to help maintain the effectiveness of antibiotics.Read more...
22 September 2021
Finland sees decline during ESBL monitoring
Food chain monitoring in Finland has found a low level of an indicator of antimicrobial resistance (AMR) in meat and animals, according to recent review of data.Read more...
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