Antimicrobial-Resistance Bacteria in Food Products

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Authors

  • Malik A. Hussain Department of Wine, Food and Molecular Biosciences, Lincoln University, Springs Road, Lincoln, New Zealand

DOI:

https://doi.org/10.17140/aftnsoj-2-e008

Abstract

Antimicrobial resistance (AMR) is one of the emerging issues that can seriously im-pact human health directly and food supply indirectly. Antimicrobial agents are commonly used in food production environments to control animal diseases. Repeated exposure to different concentrations of antimicrobial agents may result in the foodborne bacteria to become resis-tant through specific genetic resistance mechanisms or the selective pressure of antimicrobials.

References

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The Food Safety Authority of Ireland. Potential for Transmission of Antimicrobial Resistance in the Food Chain. Report of the Scientific Committee of the Food Safety Authority of Ireland. 2015. Web site. https://www.fsai.ie/publications_AMR/. Accessed September 21, 2016

Liu Y-Y, Wang Y, Walsh TR, et al. Emergence of plasmid-mediated colistin resistance mechanism MCR-1 in animals and human beings in China: A microbiologicaland molecular biological study. Lancet Infect Dis. 2016; 16(2): 161-168. doi: 10.1016/S1473- 3099(15)00424-7

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Food Standards Agency, UK. Chief Scientific Adviser’s Science Report: Antimicrobial Resistance in the Food Supply Chain. 2016; 4: 1-18. https://www.food.gov.uk/sites/default/files/csa-report-antibiotic.pdf. Accessed September 21, 2016

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Published

2016-09-30

How to Cite

Malik A. Hussain. (2016). Antimicrobial-Resistance Bacteria in Food Products. Advances in Food Technology and Nutrition Sciences, 2(2), e1-e2. https://doi.org/10.17140/aftnsoj-2-e008

Issue

Vol. 2 No. 2 (2016): Volume 2 Issue 2 2016

Section

Articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All content published in Advances in Food Technology and Nutrition Sciences (AFTNS) is licensed under the Creative Commons Attribution 4.0 International License (CC BY 4.0). This license allows anyone to copy, distribute, transmit, and adapt the work — including for commercial purposes — provided appropriate credit is given to the original author(s) and source.