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.
- food pathogen
- food safety
Alakomi, H-L., Höhl, A., Horvatek Tomic, D., Thomas, M., Bruggeman, G., Tassis, P., Prukner-Radovcic, E., Tzika, E., Axelsson, L., Kneifel, W., & Saarela, M. (2016). Antimicrobial resistance and residues in the EU: current situation and possible countermeasures, emphasis on Campylobacter and Salmonella. Quality Assurance and Safety of Crops and Foods, 8(3), 399-413. https://doi.org/10.3920/QAS2014.0576