FAO, 2011. Guidelines for Risk Analysis of Foodborne Antimicrobial Resistance. CAC/GL 77-2011. Food and Agriculture Organization of the United Nations and World Health Organization (FAO). Accessed 26 October 2020.
" }, "editorialNote": { "en": [ "source:UNDRR HIPS" ] }, "scopeNote": { "en": [ "Antimicrobial resistance (AMR) occurs when microorganisms (bacteria, fungi, viruses, protozoa) evolve to survive and/or proliferate in concentrations of antimicrobial that would otherwise be microbiocidal (kill) or microbiostatic (inhibit the growth) to the organism or other organisms of the same or similar species. This can occur naturally through adaption to the environment but has been exacerbated by inappropriate and excessive use of antimicrobial agents (FAO, 2016). Microorganisms in food are potential food safety hazards. The relationship between the use of antimicrobial agents in food production (terrestrial and aquatic food-producing animals and crop plants) and the emergence of resistant microorganisms in the food chain is a concern as food can become contaminated with antimicrobial resistant organisms and/or antimicrobial resistance genes. When humans ingest antimicrobial resistant microorganisms in food or water, some of these may cause illness, and in cases where antimicrobial treatment in needed this becomes a challenge. This has been the subject of numerous national and international consultations (FAO and WHO, 2018a). Data to support risk assessment and risk management, while improving, remains an important challenge in the context of antimicrobial resistance. For example, 118 countries reported quantitative data on antimicrobial use in animals in 2017, an increase from 89 reporting in 2015. However, few countries collect data on antimicrobial use in plant production. Also, according to the World Health Organization (WHO) there are few countries worldwide that have adequate surveillance across the food chain (WHO, 2015a). In summary antimicrobial-resistant bacteria, antimicrobial residues and antimicrobial resistance genes could be transmitted from animal, clinical, and environmental sources to foods, feeds of animals and plants. There are around 700,000 human deaths each year related to antimicrobial resistance (CDC, 2021). Notes: In some cases, the terms antibiotic resistance and antimicrobial resistance are used interchangeably which is incorrect. Antibiotic resistance has a narrower definition referring only to resistance to antibiotics which target bacteria while antimicrobial resistance relates to resistance or a broader range of microbes (bacteria, viruses, fungi, protozoa) and to a broader range of agents (antibiotics, antivirals, antifungals, antiprotozoals) (WHO, 2020a,b). Antimicrobial resistance should be differentiated from antimicrobial residues which are trace amounts of the chemical substances present in foods and in the environment after antimicrobial use or disposal. 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