Abstract
Antimicrobial resistance (AMR) is a global health problem. Bacteria carrying resistance genes can be transmitted between humans, animals and the environment. There are concerns that the widespread use of antimicrobials in the food chain constitutes an important source of AMR in humans, but the extent of this transmission is not well understood. The aim of this review is to examine published evidence on the links between antimicrobial use (AMU) in the food chain and AMR in people and animals. The evidence showed a link between AMU in animals and the occurrence of resistance in these animals. However, evidence of the benefits of a reduction in AMU in animals on the prevalence of resistant bacteria in humans is scarce. The presence of resistant bacteria is documented in the human food supply chain, which presents a potential exposure route and risk to public health. Microbial genome sequencing has enabled the establishment of some links between the presence of resistant bacteria in humans and animals but, for some antimicrobials, no link could be established. Research and monitoring of AMU and AMR in an integrated manner is essential for a better understanding of the biology and the dynamics of antimicrobial resistance.
Highlights
Antimicrobial resistance (AMR) is recognized as one of the key threats to human and animal health at global level with significant economic implications [1,2]
The results indicated that food made a limited contribution to the occurrence of Extended Spectrum Beta-Lactamases (ESBLs)-producing E. coli within the healthcare sector in Sweden, though the exact level of contribution was not reported [53]
The results showed that the effects of food processing on bacteria were variable, but in general there was a decrease in the number of bacteria when these techniques were applied appropriately
Summary
Antimicrobial resistance (AMR) is recognized as one of the key threats to human and animal health at global level with significant economic implications [1,2]. Antimicrobials (AMs) include antibiotics, antivirals, antifungals and antiprotozoals. These are active substances of synthetic or natural origin, which kill or inhibit the growth of microorganisms [3]. Antimicrobial resistance refers to the ability of microorganisms, such as bacteria, to become increasingly resistant to an AM to which they were previously susceptible and, as a result, infections may persist in the body, increasing the risk of spreading to others [2,3]. Resistance to AMs can be acquired either by mutations in pre-existing or previously acquired genes or by horizontal gene transfer (HGT), which is the acquisition of new genes from other bacteria. While AMR development is a naturally occurring phenomenon, the overuse and misuse of AMs can accelerate this process [5]. Of particular concern is the emergence of resistance in Gram-negative bacteria, which
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