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
30 March 2020
Impact of antimicrobial use in animals on antimicrobial resistance in humans
Antimicrobial resistance is selected for in human and veterinary medicine alike, and resistance may be transferred from animals to humans and vice versa.Read more...
20 March 2020
Moving towards a multisectoral approach to tackling antimicrobial resistance
A new publication produced by WHO’s European Observatory on Health Systems and Policies and published by Cambridge University Press outlines the need for multisectoral approaches.Read more...
11 March 2020
EU report on antimicrobial resistance in zoonotic and indicator bacteria from human, animals and food
The latest report on antimicrobial resistance (AMR) in zoonotic and indicator bacteria from humans, animals and food has been published by the European Centre for Disease Prevention and Control (ECDC) and the European Food Safety Authority (EFSA), covering the period 2017–2018.Read more...
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