[en] 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.
Disciplines :
Microbiology
Author, co-author :
Verraes, Claire; Agence Fédérale pour la Sécurité de la Chaîne Alimentaire - AFSCA
Van Boxtael, Sigrid; Universiteit Gent - Ugent
Van Meervenne, Eva; Universiteit Gent - Ugent
Van Coillie, Els; Institue voor landbouw en visserij onderzoek - ILVO
Butaye, Patrick; Centre d'Etudes et de Recherches Vétérinaires Agronomiques = Centrum voor Onderzoek in Diergeneeskunde en Agrochemie - CERVA=CODA
Catry, Boudewijn; Institut Scientifique de la Santé publique = Wetenschappelijk Instituut Volksgezondheid (Belgique) - ISP = WIV
de Schaetzen, Marie-Athénaïs
Van Huffel, Xavier; Agence Fédérale pour la Sécurité de la Chaîne Alimentaire - AFSCA
Imberechts, Hein; Centre d'Etudes et de Recherches Vétérinaires Agronomiques = Centrum voor Onderzoek in Diergeneeskunde en Agrochemie - CERVA=CODA
Diercick, Katelijne; Institut Scientifique de la Santé publique = Wetenschappelijk Instituut Volksgezondheid (Belgique) - ISP = WIV
Daube, Georges ; Université de Liège - ULiège > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires
Saegerman, Claude ; Université de Liège - ULiège > Département des maladies infectieuses et parasitaires > Epidémiologie et analyse des risques appl. aux sc. vétér.
De Block, Jan; Institute voor landbouw en visserij onderzoek - ILVO
Dewulf, Jeroen; Universiteit Gent - Ugent
HERMAN, Linda ; Institute voor landbouw en visserij onderzoek - ILVO
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