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
18 January 2020
Tackling AMR in aquaculture
A new online course on antimicrobial stewardship in the food chain aims to educate the livestock industry – including the aquaculture sector – on how to implement a more responsible approach to using antibiotics.Read more...
17 January 2020
Probiotic Drink that Tackles Antibiotic Resistance Ousts Plasmids from Gut Bacteria
Researchers headed by a team at the University of Birmingham in the U.K. have developed a probiotic drink containing genetic elements that are designed to thwart antimicrobial resistance (AMR) in gut bacteria at the genetic level.Read more...
17 January 2020
Veterinary drug use in United States net pen Salmon aquaculture: Implications for drug use policy
The U.S. net pen Atlantic salmon aquaculture industry appears to be the first U.S. food animal industry to report monthly antimicrobial use at the farm-level to the government.Read more...
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