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
17 September 2020
No Change in Risk for Antibiotic-Resistant Salmonellosis From Beef, United States, 2002–2010
Restricting antibiotic use in food production animals is a target for reducing antimicrobial drug–resistant infections in humans.Read more...
11 September 2020
Improving communications for antimicrobial resistance (AMR) in Africa: How should we move forward?
This document summarizes the online discussion Improving communications for Antimicrobial Resistance (AMR) in Africa:Read more...
How should we move forward? held on the FAO Global Forum on Food Security and Nutrition (FSN Forum) from 2 to
30 June 2020.
02 September 2020
Antibiotic-resistant bacteria found in Delhi street fruit juice samples
Study for which samples were taken, said the source of the bacteria could be municipal waterRead more...
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