Please use this identifier to cite or link to this item: http://hdl.handle.net/10174/36881

Title: Antimicrobial Resistance in Bacteria from Meat and Meat Products: A One Health Perspective
Authors: Conceição, Sara
Queiroga, Maria Cristina
Laranjo, Marta
Keywords: antimicrobial resistance
One Health
multidrug-resistant bacteria
food safety
farm-to- fork transmission
Issue Date: Oct-2023
Publisher: Microorganisms
Citation: Conceição, S., Queiroga, M.C., and Laranjo, M. (2023). Antimicrobial resistance in bacteria from meat and meat products: a One health perspective. Microorganisms, 2023, 11 (10):2581. DOI: https://doi.org/10.3390/microorganisms11102581
Abstract: According to the 2030 Agenda of the United Nations, one of the sustainable development goals is to ensure sustainable consumption and production patterns. The need to ensure food safety includes, other than microbiological hazards, concerns with antimicrobial-resistant (AMR) bacteria. The emergence of resistant bacteria in the food industry is essentially due to the abusive, and some- times incorrect, administration of antimicrobials. Although not allowed in Europe, antimicrobials are often administered to promote animal growth. Each time antimicrobials are used, a selective pressure is applied to AMR bacteria. Moreover, AMR genes can be transmitted to humans through the consumption of meat-harbouring-resistant bacteria, which highlights the One Health dimension of antimicrobial resistance. Furthermore, the appropriate use of antimicrobials to ensure efficacy and the best possible outcome for the treatment of infections is regulated through the recommendations of antimicrobial stewardship. The present manuscript aims to give the current state of the art about the transmission of AMR bacteria, particularly methicillin-resistant S. aureus, ESBL-producing Enter- obacteriaceae, and vancomycin-resistant Enterococcus spp., along with other ESKAPE bacteria, from animals to humans through the consumption of meat and meat products, with emphasis on pork meat and pork meat products, which are considered the most consumed worldwide.
URI: http://hdl.handle.net/10174/36881
Type: article
Appears in Collections:MED - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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