Secure Foods
Antimicrobial resistance (AMR)
AMR develops when bacteria, fungi or viruses are exposed to antibiotics, antifungals or antivirals. As a result, the antimicrobials become ineffective and infections may persist. In addition, medical interventions including surgery, chemotherapy and stem cell therapy may become impossible.
AMR is considered the biggest global threat of Health and Food Safety.
AMR Insights
For Food professionals who wish to prevent Antimicrobial resistance in raw materials, intermediate and finished dairy, meat and other food products, AMR Insights offers selected, global information and data, specific education and extensive networking and partnering opportunities.
AMR Insights is for:
- Farmers and other agrifood primary producers
- Quality staff in Food, Dairy and Meat processing companies
- Lab technicians in contract research and analysis laboratories
- Regulatory authorities staff
- Quality staff in Retail
Latest Topics
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25 November 2025In-depth Characterization of Microbiome and Resistome of Carcasses and Processing Environments in a Swine Slaughterhouse
A metagenomic study of a pig slaughterhouse shows that all stages of the production environment carry bacteria with antimicrobial resistance genes, with the “dirty zone” and carcasses containing more diverse and concerning profiles than the “clean zone.” Dominant bacterial groups included Actinomycetota and Pseudomonadota, while food-safety-relevant resistant species such as Acinetobacter spp., Streptococcus suis, and […]
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14 November 2025Prevalence and antimicrobial resistance characterization of multidrug-resistant Staphylococcus epidermidis isolated from raw milk of dairy cattle and ewes
The study investigated the occurrence of subclinical mastitis (SCM) and the presence of multidrug-resistant (MDR) Staphylococcus epidermidis in raw milk from cattle and ewes in Pakistan. In 310 milk samples, SCM was found in 26% of cases overall (31.34% in ewes vs. 21.87% in cattle). S. epidermidis was detected in 12.9% of samples, with 72.5% […]
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31 October 2025Probiotics, Prebiotics and Synbiotics for Combating Antimicrobial Resistance in the Food Chain
This article reviews how bio-based interventions in food and animal production—specifically probiotics (live beneficial microbes), prebiotics (substrates that stimulate beneficial microbes), and their combinations (synbiotics)—can help mitigate antimicrobial resistance (AMR) by reducing pathogen colonisation, enhancing host immunity and gut microbial balance, lowering antibiotic use, and limiting the release and spread of resistance genes from food-animal […]
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