|The role of agriculture in preventing the development of antimicrobial resistance|
18 April 2017
Public health and sustainable food production are facing a serious global threat today: the increasing spread of Antimicrobial Resistance. Antimicrobial Resistance refers to bacteria, viruses, fungi and parasites that become resistant to anti-microbial drugs.
How do microbes become resistant? Antimicrobials, such as antibiotics, are used to kill or stop microbes from growing in humans, animals and plants.
Antimicrobial Resistance can occur naturally over time, but overuse and misuse of antimicrobial drugs in humans and in agriculture speed up the development of Antimicrobial Resistance.
As a result, the medicines we use to treat common infections are becoming less and less powerful or even useless.
Antimicrobial resistant microbes can spread through the food chain and the environment; between people and animals; or from person to person.
What is needed? A global threat requires a global response bringing together all people and sectors to reduce the use of antimicrobials in humans and animals and to use them selectively, prudently and responsibly.
From Global commitment to Local action. The Food and Agriculture Organization of the United Nations (FAO) supports National Action Plans involving all sectors to prevent the development of antimicrobial resistance by:
If we use antimicrobials in agriculture responsibly we support sustainable food security and save lives.
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