Prevention and control of antimicrobial resistance in the food chain: guidance for food safety authorities in Europe

ABSTRACT

In 2011, the WHO Regional Office for Europe launched the publication Tackling antibiotic resistance from a food safety perspective in Europe. The publication explored the options for prevention and containment of antibiotic resistance in the food chain through national coordination and international cooperation. Over the past decade, significant progress has been made and good achievements have been reached. However, foodborne antimicrobial resistance remains an issue in the WHO European Region. Every year, 23 million people fall ill, nearly 5000 people die from unsafe food, and several foodborne disease hazards are showing increasing levels of resistance to commonly used antimicrobials. This publication gives an overview of the current context and recent developments regarding foodborne antimicrobial resistance in the Region. It also explores the role of food safety authorities in reducing antimicrobial resistance and provides updated and practical advice on the prevention and control of antimicrobial resistance at the animal–human–environment interface using the One Health approach, including examples of successful interventions and programmes undertaken by Member States in the Region to prevent and contain antimicrobial resistance in foodborne pathogens. The publication is aimed at policy-makers and food safety authorities working in the public health, agriculture, food production and veterinary sectors in Member States in the Region.