FSA looks at role of food in antimicrobial resistance

The Food Standards Agency’s (FSA) chief scientific adviser Professor Guy Poppy has published the latest edition of his Science Report, examining the science behind antimicrobial resistance (AMR) and presenting the latest findings around the role that food plays in the problem.

The report comes as the president of the UN General Assembly convenes a one-day, high level meeting at the UN headquarters in New York to discuss AMR.

Professor Poppy says, “Antimicrobial resistance means that it’s harder, or impossible, to treat an increasing range of infections. It has been estimated that by 2050 it could be causing the deaths of 10 million people a year across the world, not to mention 100 trillion US dollars in cumulative lost economic output.

“The FSA works to protect consumer interests in relation to food, so the role that food plays in the problem of antimicrobial resistance is of concern. While the problem cannot be eliminated, its development can be slowed.

“We need a holistic approach throughout the food supply chain and to understand how a whole range of practices, such as how we care for farm animals, handle food or irrigate crops, might affect the spread of antimicrobial resistance to our food, and ultimately to us.”

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