Antimicrobial-Resistance Bacteria in Food Products
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2016, Vol 2, Issue 2
Abstract
Antimicrobial resistance (AMR) is one of the emerging issues that can seriously impact 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 resistant through specific genetic resistance mechanisms or the selective pressure of antimicrobials. Antimicrobial-resistant foodborne pathogens are dangerous in many ways i.e., infection with a resistant microorganism may have prolonged illness due to limited treatment options or have acquired more virulent characteristics.1 AMR among some foodborne pathogens has been increasing during 15 to 25 years.
Authors and Affiliations
Malik A. Hussain
Keywords
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- EP ID EP546092
- DOI 10.17140/AFTNSOJ-2-e008
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