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Antimicrobial resistance in food

Year of publication 2020

Place of publication Rome, Italy ;

Pages 2p.

Author FAO

Publisher FAO ;

Product type Brochure, flyer, fact-sheet

Edition 1

Synopsis (short abstract) Antimicrobial resistance (AMR) is the term used to describe the capacity of microorganisms to resist to the medicines used to treat infections. It is a major global threat of increasing concern to human and animal health. It also has implications for food safety, food security and the economic well-being of millions of households. The health and economic consequences of AMR are potentially enormous, but the full impact remains hard to estimate. FAO is working closely with key partners such as the World Organisation for Animal Health (OIE), the World Food Organisation (WHO) and others in a global response to the threat of AMR.

Language English

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    Antimicrobial Resistance (AMR) occurs when micro-organisms – bacteria, fungi, viruses, and parasites – evolve resistance to antimicrobial substances, like antibiotics, antifungals and others. This occurs naturally through adaptation to the environment or through selective pressure when microorganisms come into contact with antimicrobials. The process is accelerated when there is inappropriate or excessive use of antimicrobials. As a result, medicines that were once effective treatments for disea se in people and animals become less effective or not effective at all, leading to a reduced ability to successfully treat infections. This in turn leads to more severe or prolonged illnesses, increased mortality, production losses in agriculture and reduced livelihoods and food security.
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