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The food chain and antimicrobial resistance: trends, mechanisms, pathways, and potential regulation strategies

Dilshaad Khan

Since it has the potential to harm human health on a worldwide scale, Antimicrobial Resistance (AMR) continues to be of great interest to many food stakeholders. Food contamination can occur at any point, from the field to the store, due to antibiotic-resistant bacteria and/or genes (transfer in pathogenic microorganisms). Antibiotic-resistant bacterial infections are more common in Low- and Middle-Income Countries (LMICs) than in developed nations, according to research. Foodborne infections are the main cause of illness and death worldwide. Pathogenic microorganisms can be transmitted directly or indirectly from food to consumers. Consequently, a variety of national and international strategies are required to prevent the spread of foodborne diseases and to advance food security and safety. Zoonotic microorganisms can spread through the food chain, the environment, and living things. Antimicrobial medications are used all over the world to prevent infections in producing agriculture as well as to treat diseases in people and animals. According to research, food can pick up AMR bacteria (AMRB) along the supply chain from farm to processing to retail to consumer. Controlling antibiotic usage throughout food production is essential to reducing the risk of AMRB in people. This goes for both crop and animal agriculture. The key conclusions of this study are the means of entry of AMRB into the food chain during crop and animal production and other modes AMRB prevention and control measures; and the implications on human health if AMR is not addressed internationally.

Publicación de revisión por pares para asociaciones, sociedades y universidades pulsus-health-tech