Food industry must act to safeguard the future of antibiotics

Abstract

WHO has urged farmers and the food industry to stop routine use of antibiotics in healthy animals to promote growth and prevent infectious diseases. WHO guidelines, which were released ahead of World Antibiotic Awareness Week (Nov 13–19), aim to tackle the growing threat of antimicrobial resistance to human health. Use of antibiotics promotes development of drug-resistant bacteria in food-producing animals, which can subsequently be transmitted to humans, and curbing use of antibiotics in animals can reduce the prevalence of resistant bacteria in animals and humans. Underpinning the WHO recommendations is a systematic review and meta-analysis, published in The Lancet Planetary Health, which found that interventions restricting the use of antibiotics in food-producing animals led to a 10–15% absolute risk reduction in the prevalence of antibiotic-resistant bacteria in animals. A smaller, but still convincing, body of evidence found a 24% absolute reduction in antibiotic-resistant bacteria in humans, with a greater reduction seen in people who had direct contact with livestock than in those who did not. Use of antibiotics as growth promoters has been banned in the European Union since 2006 without loss of productivity, and the US Food and Drug Administration recently imposed a voluntary ban on antibiotic use for this purpose. But low-dose antibiotics are routinely given to healthy animals to prevent disease in crowded and unsanitary living conditions. According to WHO, in some countries, up to 80% of total sales of antibiotics are for use in food-producing animals. Antimicrobial resistance is a pressing public health issue in medicine today and strong leadership from WHO is welcome. But to achieve success, additional pressure, for example from governments or the retail sector, will be essential. Better surveillance of antibiotic use in animals is also needed to establish targeted stewardship policies. Cross-sector action—from policy makers, food producers, veterinarians, and public health officials—is urgently needed to ensure prudent use of antibiotics in the food industry and to safeguard the benefits of antibiotics for many years to come.