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
10 July 2019
Evaluating antimicrobial resistance in the global shrimp industry
Antimicrobial resistance (AMR) is a growing threat to global public health, and the overuse of antibiotics in animals has been identified as a major risk factor. With high levels of international trade and direct connectivity to the aquatic environment, shrimp aquaculture may play a role in global AMR dissemination.Read more...
03 July 2019
How much of the food we eat has antibiotics?
A recent study published in the Pakistan Veterinary Journal highlighted the alarming issue of increased antibiotic resistance or antimicrobial resistance (AMR) in food-producing animals in the country.Read more...
29 June 2019
Antibiotic resistant bacteria and genes in wastewater and drinking water
Antibiotics are used widely in animal agriculture and aquaculture and are also found in wastewater. These pharmaceuticals are excreted by animals and people who are taking antibiotics and when unused pills and liquids are flushed down the toilet or poured into the drainRead more...
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