+1 (202) 780-3397
Perspective - Journal of Food Nutrition and Health (2024) Volume 7, Issue 2
Antimicrobial Resistance and Food Safety
Shige Koseki *
Department of Nutrition, University of Canberra, Australia
- *Corresponding Author:
- Shige Koseki
Department of Nutrition
University of Canberra
Australia
E-mail: Shigekoseki246@canberra.edu.au
Received: 27-Mar-2024, Manuscript No. AAJFNH-24-135346; Editor assigned: 30-Mar-2024, PreQC No. AAJFNH-24-135346(PQ); Reviewed:14-Apr-2024, QC No. AAJFNH-24-135346; Revised:22-Apr-2024, Manuscript No. AAJFNH-24-135346(R); Published: 29-Apr-2023, DOI:10.35841/ aajfnh-7.2.198
Citation: Koseki S. Antimicrobial Resistance and Food Safety. J Food Nutr Health. 2024;7(2):197
Introduction
Food safety is a paramount concern worldwide, with an increasing global population reliant on the production and distribution of safe and nutritious food. However, an emerging threat poses a significant challenge to this goal: antimicrobial resistance (AMR). Antimicrobial resistance occurs when microorganisms, such as bacteria, become immune to the drugs designed to kill them. This phenomenon is not confined to healthcare settings but extends to our food supply chain, presenting a grave risk to food safety and public health. In this article, we will explore the relationship between antimicrobial resistance and food safety, the contributing factors, and the potential consequences if left unaddressed [1].
Antibiotics and antimicrobial agents are essential tools in modern medicine and agriculture. They have revolutionized healthcare, allowing us to treat bacterial infections successfully and improve livestock production. However, their overuse and misuse have led to the emergence of AMR, rendering many once-effective drugs ineffective. AMR occurs when bacteria, viruses, or other microorganisms evolve mechanisms to resist the effects of antimicrobial agents. This can happen naturally but is significantly accelerated by the excessive use of antibiotics in human medicine and agriculture. When it comes to food safety, the overuse of antibiotics in animal farming and aquaculture is of particular concern [2].
Antibiotic Use in Agriculture: The primary driver of AMR in food production is the extensive use of antibiotics in livestock farming. These drugs are often administered to promote growth and prevent disease in crowded and unsanitary conditions. As a result, antibiotic-resistant bacteria can thrive in these environments, posing a risk to both animal and human health. Contaminated Water and Soil: Antibiotics and resistant bacteria can enter the environment through animal waste and runoff from farms. These contaminants can spread through water and soil, potentially reaching crops and further contributing to the problem.Transmission to Humans: Resistant bacteria can be transmitted to humans through the consumption of contaminated food products, direct contact with animals, or contact with the environment contaminated with antibiotic-resistant microorganisms. This transmission can lead to infections that are challenging to treat [3].
Ineffective Treatment: When people consume food contaminated with antibiotic-resistant bacteria, they may develop infections that do not respond to standard antibiotic treatments. This can lead to prolonged illness, increased healthcare costs, and in severe cases, life-threatening complications. Increased Healthcare Burden: The rise of antibiotic-resistant infections places an additional burden on healthcare systems. Patients with AMR infections often require longer hospital stays, more intensive treatments, and a higher risk of mortality. Economic Impact: Antimicrobial resistance in food production can have significant economic consequences. It can lead to reduced agricultural productivity, increased healthcare costs, and potential trade restrictions on food products from regions with high AMR prevalence [4].
Responsible Antibiotic Use: Encouraging responsible antibiotic use in agriculture is crucial. This includes limiting the use of antibiotics for growth promotion and only using them when necessary to treat or prevent diagnosed diseases in animals. Implementing strict guidelines and monitoring systems can help ensure compliance. Improved Animal Welfare: Promoting better animal welfare practices can reduce the need for antibiotics by preventing overcrowding and stress, which are conducive to disease outbreaks. Surveillance and Research: Continuous monitoring of AMR in food production and the environment is essential. This data can inform decision-making and help identify emerging resistance patterns. Alternative Approaches: Research into alternative methods for disease prevention and treatment in agriculture, such as vaccines and probiotics, can reduce the reliance on antibiotics. Education and Awareness: Raising awareness among farmers, veterinarians, and consumers about the risks of AMR and the importance of responsible antibiotic use is critical. International Cooperation: Antimicrobial resistance is a global issue that requires coordinated efforts among countries, international organizations, and stakeholders to develop and implement effective strategies[5].
Antimicrobial resistance poses a significant threat to food safety and public health. The overuse of antibiotics in food production has contributed to the emergence of antibiotic-resistant bacteria that can contaminate our food supply. This not only jeopardizes our ability to treat infections effectively but also carries economic and societal consequences. Addressing AMR in the food industry requires a collaborative effort involving governments, healthcare professionals, veterinarians, farmers, and consumers. Responsible antibiotic use, improved animal welfare, surveillance, research, and education are all essential components of a comprehensive strategy to combat this growing problem. In the face of this looming crisis, it is imperative that we take immediate and concerted action to protect our food supply, preserve the effectiveness of antibiotics, and safeguard public health. Failure to do so could lead us down a dangerous path where once-treatable infections become untreatable, with devastating consequences for individuals and societies worldwide [6-10].
References
- Vos T, Flaxman AD, Naghavi M, et al.Years lived with disability (YLDs) for 1160 sequelae of 289 diseases and injuries 1990–2010: A systematic analysis for the Global Burden of Disease Study 2010. 2012;380(9859):2163-96.
- Thomas M, Murray R, Flockhart L et al. Estimates of the burden of foodborne illness in Canada for 30 specified pathogens and unspecified agents, circa 2006. Foodborne Pathog 2013;10(7):639-48.
Indexed at, Google scholar, Cross Ref
- Qin Z. Fast dissolving oral films for drug delivery prepared from chitosan/pullulan electrospinning nanofibers. Int J Biol Macromol. 2019;137:224-31.
- Benbettaïeb N, Abdelhedi O, Zouari N et al. Modeling of the release kinetics of phenolic acids embedded in gelatin/chitosan bioactive-packaging films: Influence of both water activity and viscosity of the food simulant on the film structure and antioxidant activity. Int J Biol Macromol. 2020;89:370-78.
Indexed at, Google scholar, Cross Ref
- Baust JM, Campbell LH, Harbell JW. Best practices for cryopreserving, thawing, recovering, and assessing cells. In Vitro Cell. Dev Biol Anim. 2017;53:855-71.
Indexed at, Google scholar, Cross Ref
- Cunningham E. What nutritional contribution do edible flowers make? J Academy of Nutrition and Dietetics. 2015;115(5):856.
- Vos T, Flaxman AD, Naghavi M, et al. Years lived with disability (YLDs) for 1160 sequelae of 289 diseases and injuries 1990–2010: A systematic analysis for the Global Burden of Disease Study 2010.2012;380(9859):2163-96.
Indexed at, Google scholar, Cross Ref
- Giese JH. Hitting the spot: Beverages and beverage technology. Food Technol. 1992;7:70-80.
- Deka BC, Sethi V, Parsad R et al. Application on mixtures methodology for beverages from mixed fruit juice/pulp. J. Food Sci Technol. 2001;38:615–18.
- Joshi AA, Chilkawar PM, Jadhav BA, et al. Studies on physicochemical properties of noni fruit (Morinda citrifolia) and preparation of noni beverages.Int J Food Sci Nutr Diet. 2012;1(1):3-8.