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
27 June 2020
BETTER BURGERS: WHY IT’S HIGH TIME THE U.S. BEEF INDUSTRY KICKED ITS ANTIBIOTICS HABIT
The U.S. beef industry, the world’s largest, is a key contributor to antibiotic overuse.Read more...
26 June 2020
Antibiotic use on crops in low and middle-income countries based on recommendations made by agricultural advisors
There is considerable attention paid to the medical and veterinary use of antibiotics but there is a paucity of data on their use in global crop production.Read more...
24 June 2020
The global AMR battle
One of the greatest threats of our time, potentially on a scale larger than Covid-19, is antimicrobial resistance, or AMR.Read more...
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