Antimicrobial resistance in the farm-to-plate continuum: more than a food safety issue

Antimicrobial resistance (AMR) occurs when microorganisms are unaffected by antimicrobials that previously killed/inhibited them and cured the infection. This paper focuses on AMR from a food safety perspective. AMR in the food chain is a risk to exposed workers and consumers both locally and globally. AMR in the food chain affects the achievement of Sustainable Development Goals related to poverty, hunger and promoting health and well-being. Dr Luria Founou and colleagues presented the consequences of AMR in the food chain and concluded that they extend beyond reduced productivity and food safety to reach food insecurity, becoming a drain on national and global economies as well as worsening climate change.

Read More