Thursday, 10 December 2015
Antimicrobial resistance is now widely acknowledged as a major global public health challenge.
Prudent use of antimicrobials in all sectors can maximise the benefits of antimicrobials over time, while avoiding or at least delaying the development and spread of resistant bacteria. Foods may become contaminated with antimicrobial-resistant bacteria during primary production or at other stages in the process from farm-to-fork.
The objective of this report of the Scientific Committee of the Food Safety Authority of Ireland is to focus on the potential for transmission of AMR through the food chain, while recognising the interconnectedness between the food chain, the environment and humans, and to identify control strategies.