Antimicrobial Resistance in the Food Chain: A Review

International Journal of Environmental Research and Public Health

Claire Verraes⁶  Sigrid Van Boxstael¹  Eva Van Meervenne¹  Els Van Coillie⁵  Patrick Butaye²  Boudewijn Catry³  Marie-Athénaïs de Schaetzen⁴  Xavier Van Huffel⁶  Hein Imberechts²  Katelijne Dierick³  George Daube⁴  Claude Saegerman⁴  Jan De Block⁵  Jeroen Dewulf⁷ 

[1] Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium; E-Mails:;CODA-CERVA, Veterinary and Agrochemical Research centre, Groeselenberg 99, Brussels 1180, Belgium; E-Mails:;Scientific Institute of Public Health, Juliette Wytsmanstraat 14, Brussels 1050, Belgium; E-Mails:;Faculty of Veterinary Medicine, University of Liège, Boulevard de Colonster 20, Liège 4000, Belgium; E-Mails:;Institute of Agricultural and Fisheries Research, Brusselsesteenweg 370, Melle 9090, Belgium; E-Mails:;Directorate Control Policy, Federal Agency for the Safety of the Food Chain (FASFC), Kruidtuinlaan 55, Brussels 1000, Belgium; E-Mail:;Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, Merelbeke 9820, Belgium; E-Mail:

关键词: antimicrobial resistant bacteria;    antimicrobial resistance genes;    horizontal gene transfer;    food safety;   

DOI  :  10.3390/ijerph10072643

来源: mdpi

【 摘 要 】

Antimicrobial resistant zoonotic pathogens present on food constitute a direct risk to public health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect risk to public health, as they increase the gene pool from which pathogenic bacteria can pick up resistance traits. Food can be contaminated with antimicrobial resistant bacteria and/or antimicrobial resistance genes in several ways. A first way is the presence of antibiotic resistant bacteria on food selected by the use of antibiotics during agricultural production. A second route is the possible presence of resistance genes in bacteria that are intentionally added during the processing of food (starter cultures, probiotics, bioconserving microorganisms and bacteriophages). A last way is through cross-contamination with antimicrobial resistant bacteria during food processing. Raw food products can be consumed without having undergone prior processing or preservation and therefore hold a substantial risk for transfer of antimicrobial resistance to humans, as the eventually present resistant bacteria are not killed. As a consequence, transfer of antimicrobial resistance genes between bacteria after ingestion by humans may occur. Under minimal processing or preservation treatment conditions, sublethally damaged or stressed cells can be maintained in the food, inducing antimicrobial resistance build-up and enhancing the risk of resistance transfer. Food processes that kill bacteria in food products, decrease the risk of transmission of antimicrobial resistance.

【 授权许可】

CC BY   
© 2013 by the authors; licensee MDPI, Basel, Switzerland.