The resistome of the food chain: A One Health perspective
[EN] Antimicrobial resistance (AMR) represents a significant global health problem which challenges Sustainable Development Goal 3 of the United Nations, with growing concerns about the possibility of AMR transmission through the food chain. The indiscriminate use of antimicrobials for the treatment...
| Autores: | , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2024 |
| País: | España |
| Institución: | Universidad de León |
| Repositorio: | BULERIA. Repositorio Institucional de la Universidad de León |
| OAI Identifier: | oai:buleria.unileon.es:10612/21922 |
| Acceso en línea: | https://hdl.handle.net/10612/21922 |
| Access Level: | acceso abierto |
| Palabra clave: | Tecnología de los alimentos Antimicrobial resistance Metagenomic studies Food 3309 Tecnología de Los Alimentos |
| Sumario: | [EN] Antimicrobial resistance (AMR) represents a significant global health problem which challenges Sustainable Development Goal 3 of the United Nations, with growing concerns about the possibility of AMR transmission through the food chain. The indiscriminate use of antimicrobials for the treatment of food production animals and for agricultural crop improvement, in addition to the direct discharge of livestock farm residues to sewage and the use of animal manure in agriculture, are among the factors that can facilitate the selec- tion and transmission of AMR throughout the food chain. The study of food microbiomes has been boosted by the advent of next- generation sequenc- ing techniques, which have enabled gaining in- depth understanding of the diversity of antimicrobial resistance genes present in food and associated en- vironments (the so- called resistome). The aim of this review is to provide an accurate and comprehensive overview of the knowledge currently available on the resistome of the most frequently consumed foods worldwide, from a One Health perspective. To this end, the different metagenomic studies which have been conducted to characterize the resistome of foods are compiled and critically discussed. |
|---|