|Author (Corporate)||European Food Safety Authority (EFSA)|
Antimicrobials are substances used to kill micro-organisms or to stop them growing and multiplying. They are commonly used to treat infectious diseases in human and veterinary medicine for instance in the form of antibiotics. Antimicrobial treatments also have uses in plants and foods for instance in the form of biocides to fight against pathogenic microbes. Antimicrobial resistance refers to the ability of microbes to withstand antimicrobial treatments. In the field of food safety, policy makers need to identify any potential risks to consumers and to establish the best control options to reduce the risk associated with the development of antimicrobial resistance.
|Subject Categories||Business and Industry, Health|
|Countries / Regions||Europe|