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My name is Marta,
I am a scientist in EFSA
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working in the area
of biological hazard.
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That is the area of food pathogens
that can cause diseases in humans.
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Today, I am here to explain what
antimicrobial resistance is
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and how it is linked to food safety.
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Antimicrobials such as antibiotics are
commonly used in human,
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but also in veterinary medicine,
to treat a wide variety
of infectious diseases.
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However, some microorganisms
causing disease have developed
resistance to antimicrobials.
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If a microorganism is resistant to
a certain antibiotic, the treatment
becomes ineffective.
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Bacteria that are resistant to antibiotics
are an increasing health threat,
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both in the European Union and globally.
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The over-use or misuse of antibiotics
in human and veterinary medicine
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has been linked to the emergence
and spread of antimicrobial resistance.
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Following the treatment
of animals with antimicrobials,
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the bacteria that live in their
gastrointestinal tract can become
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resistant to a given antimicrobial
and it can then contaminate
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the food, but also the environment.
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Food can be a vehicle then
in transmitting the resistant bacteria,
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because zoonotic bacteria live
in their gastrointestinal tract.
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So then it can also go from the animals,
through food, back to humans.
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To combat antimicrobial resistance,
actions in many areas are needed.
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As part of this, it is important to assess
the factors which may lead to the development
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of resistance and the spread
of resistant bacteria in food and in animals.
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It is important to keep the treatment
of animals, and also humans,
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with antimicrobials for when
this is really needed,
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as antimicrobials are very important
therapeutic tools which need to be protected.
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In the European Union, decision-makers
and scientists are working together
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to fight antimicrobial resistance
and to protect citizens
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based on a dedicated strategy for
combating these threats.
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The European Union is also
active in international
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cooperation to combat antimicrobial
resistance globally.
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In addition to the measures taken
at the EU level by the regulators,
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you can also contribute to minimising
the risk of antimicrobial resistance
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by following good hygienic practices
in the kitchen and the household –
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such as washing hands thoroughly
before preparing food in the kitchen.
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