Joint FAO/WHO Expert Meeting in collaboration with OIE on Foodborne Antimicrobial Resistance: Role of the Environment, Crops and Biocides

Abstract

This report synthesizes the current scientific literature concerning the transmission of antimicrobial-resistant bacteria, antimicrobial residues and antimicrobial resistance genes (ARGs) from environmental sources (e.g. contaminated water, soil, manure or human wastes, fertilizers, processing and transportation facilities) to foods and feeds of plant and aquatic animal origin. Moreover, given the widespread and frequent use of disinfectants in food-processing plant sanitation, it also reviewed the potential of biocides to co-select for anti-microbial resistance (AMR) and ARGs. There is clear scientific evidence that foods of plant origin may serve as vehicles of foodborne exposure to antimicrobial-resistant bacteria. Fruits, vegetables and other foods of plant origin can become contaminated with antimicrobial-resistant bacteria and ARGs anywhere along the food chain, from primary production to consumption. Water can also be an important source of antimicrobial residues, antimicrobial-resistant bacteria and ARGs, as well as aquaculture products (e.g. fish, shellfish and shrimp). Concerted efforts should be made to mitigate their contamination at all stages of the food chain, from production to consumption. Important sources of microbial contamination in the pre-harvest environment include soil, organic fertilizers and irrigation water. Hence, good agricultural hygienic practices should be employed during pre-harvest stages of food production.