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
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20 September 2019Increasing global antibiotic resistance in food animals requires immediate action
In a first, researchers from CDDEP, ETH Zurich, Princeton University, and Université Libre de Bruxelles mapped global trends in antimicrobial resistance rates among food animals in low- and middle-income countries between 2000 and 2018
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20 September 2019India among hotspots of antibiotic resistance in animals: Study
India and China are among the hotspots of antimicrobial resistance (AMR) in animals domesticated for food — threatening the health of consumers in regions where meat intake is rapidly increasing, according to a study.
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20 September 2019Food Service Pork Chops from Three U.S. Regions Harbor Similar Levels of Antimicrobial Resistance Regardless of Antibiotic Use Claims
The results suggest that use of antimicrobial agents during swine production minimally impacts the AMR of bacteria in pork chops.
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