Antimicrobial resistance and residues in the EU: current situation and possible countermeasures, emphasis on Campylobacter and Salmonella

H.-L. Alakomi (Corresponding Author), A. Höhl, D. Horvatek Tomic, M. Thomas, G. Bruggeman, P. Tassis, E. Prukner-Radovcic, E. Tzika, L. Axelsson, W. Kneifel, M. Saarela

    Research output: Contribution to journalArticleScientificpeer-review

    Abstract

    This review gives an overview on the prevalence of antimicrobial resistance in the food chain in the European Union. The main emphasis is on two important food pathogens, Campylobacter spp. and Salmonella spp. Furthermore, antibiotic residues reported in food commodities in the EU during 2008-2012, as well as the current legal framework regarding antibiotic use in the EU are discussed. In addition, the review also presents alternatives for the antibiotic treatment of food of animal origin.
    Original languageEnglish
    Pages (from-to)399-413
    JournalQuality Assurance and Safety of Crops and Foods
    Volume8
    Issue number3
    DOIs
    Publication statusPublished - 2016
    MoE publication typeA1 Journal article-refereed

    Keywords

    • antibiotics
    • food pathogen
    • food safety

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