About Food Safety

Food safety can be defined as the “the avoidance of food borne pathogens, chemical toxicants and physical hazards, but also includes issues of nutrition, food quality and education.” The focus is on “microbial, chemical or physical hazards from substances than can cause adverse consequences.”

Sunday, December 14, 2014

Antimicrobial resistance

It is clear that the problems to antimicrobial resistance from animal use of antimicrobials relates directly to food safety, since the primary vehicle for human exposure to resistant bacteria from animals to food.

Since food is a vehicle by which people can acquire antimicrobial resistant bacteria, there are growing risks to human health posed by the selection of antimicrobial resistant bacteria in the food chain.

The risks of antimicrobial resistance and their link to food safety issues are becoming increasingly recognized and addressed, as evidenced by numerous educational campaigns and research funding opportunities.

What is antimicrobial resistance? Most commonly antimicrobial resistance is refers to infectious microbes of certain species that have acquired the ability to survive exposure to clinically relevant concentrations of drugs that would kill otherwise sensitive organisms of the same strain.

The greater used of antimicrobials is in meat production in food animals (including poultry, pigs and cattle) and aquaculture.
Antimicrobial resistance

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