Raw Meat and Antibiotic Resistance: A Comprehensive Study on Prevalence of Pathogens in Food Animals

Abstract

This review examines the use of antimicrobial agents in food animals and their impact on human health, particularly the emergence and spread of Antimicrobial Resistance (AMR). While antimicrobial agents are commonly used in food animal production to prevent and treat bacterial infections, overuse has been linked to AMR. Various strategies to reduce antimicrobial use in food animals, including vaccines, improved animal husbandry practices, and alternative therapies, are discussed. However, the review acknowledges the limitations of these strategies, such as cost-effectiveness and potential unintended consequences. Information on the percentage of antimicrobial use and resistance in food animals is provided for different classes of antibiotics. The percentages of use and resistance vary among these classes, with tetracyclines having the highest percentage of use and erythromycin and tylosin having the highest percentage of resistance. The review cites studies on the prevalence of antimicrobial resistance in food animals, including Escherichia coli isolates from broiler chickens in the UK and Egypt. The review highlights the need for a comprehensive approach to reducing antimicrobial use in food animals and controlling the spread of AMR, including implementing more effective regulatory policies, promoting responsible use of antimicrobial agents, and developing alternative therapies and management practices. Overall, the review emphasizes the importance of addressing the issue of AMR in food animals to preserve the effectiveness of antimicrobial agents for both animal and human health.