Antibiotic Resistance: From Pig to Meat

Area of Science:

• Veterinary Medicine
• Microbiology
• Public Health

Background:

• Intensive pork production systems facilitate infectious disease spread and the emergence of antibiotic-resistant bacteria.
• Antibiotic resistance is increasingly detected in pig farms, animals, and the wider environment, posing risks to both animal and human health.
• A holistic, One Health approach is necessary to combat antibiotic resistance sustainably.

Purpose of the Study:

• To review antibiotic resistance within the pork production lifecycle.
• To examine the role of the pig microbiome and environmental factors in antibiotic resistance.
• To assess the impact of antibiotic resistance on pork meat safety for consumers.

Main Methods:

• Literature review of scientific studies on antibiotic resistance in pork production.
• Analysis of factors influencing antibiotic resistance, including animal husbandry, environment, and human activity.
• Examination of the transmission pathways of antibiotic resistance from farm to fork.

Main Results:

• Antibiotic-resistant bacteria are prevalent in pork production environments, animals, and agricultural settings.
• The pork microbiome plays a role in the development and spread of antibiotic resistance.
• Environmental factors, including water sources and farm workers, contribute to the dissemination of resistance genes.
• Antibiotic resistance can be present in the final pork product, posing a risk to consumers.

Conclusions:

• Combating antibiotic resistance in pork production requires an integrated One Health strategy.
• Judicious antibiotic use and the development of novel animal health solutions are essential.
• Collective action is needed to mitigate the public health threat of antibiotic resistance and potentially reverse its spread.