Antimicrobial resistomes in food chain microbiomes

Area of Science:

• Food Safety and Microbiology
• Antimicrobial Resistance
• Global Health

Background:

• The global food system faces ongoing chemical and microbial risks, with microbial risks, particularly antimicrobial resistance, presenting unique challenges.
• Antimicrobial resistant microorganisms and antibiotic resistance genes (ARGs) are increasingly prevalent in the food chain, impacting public health.
• The food chain microbiome acts as a critical interface for global health, necessitating a thorough understanding of microbial risks.

Purpose of the Study:

• To systematically review the distribution of ARGs within various food products.
• To elucidate the transmission pathways and mechanisms of ARG transfer from farm to fork.
• To discuss the implications of ARGs for food safety and identify associated challenges.

Main Methods:

• Systematic literature review.
• Analysis of ARG distribution across different food matrices.
• Investigation of ARG transfer mechanisms within the food production and consumption continuum.

Main Results:

• ARGs are widely distributed throughout the food chain.
• Multiple pathways facilitate the transmission and transfer of ARGs from agricultural settings to consumers.
• The presence and spread of ARGs in food pose significant food safety concerns.

Conclusions:

• Effective management of ARGs in the food chain is crucial for mitigating public health risks.
• Understanding ARG dynamics is essential for ensuring the safety and integrity of the global food supply.
• Modulating antimicrobial resistomes is key to achieving sustainable global food production.