Abstract
The presence of antimicrobial-resistant microorganisms and antimicrobial residues in food are biological and chemical hazards leading to public health and food safety risks. The continued use, misuse, or abuse of antimicrobials in animals and plants, is one of the main drivers of the increased detection of antimicrobial resistance (AMR) in the food and agriculture sectors. Changes in agri-food production systems such as improved hygiene, biosecurity, and management practices are essential in minimizing the need to use antimicrobials, preventing further emergence and spread of AMR. Given the complex nature of the AMR problem, a multidisciplinary and collaborative One Health approach is needed, enabling the adoption of good practices by all actors across the food chain.
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