Prevention and control of antimicrobial resistance in the food chain: guidance for food safety authorities in Europe

The WHO Regional Office for Europe published a study in 2011 titled “Tackling antibiotic resistance from a food safety perspective in Europe.” The study aimed to address the issue of foodborne antimicrobial resistance in the European Region, which causes 23 million illnesses and nearly 5000 deaths annually. The publication provides practical advice on preventing and controlling antimicrobial resistance using the One Health approach, focusing on successful interventions by Member States.