Antimicrobial resistance (Q&A)
Antibiotic resistance represents one of the most significant global threats to health and food security in the world today. Overuse and misuse of these life-saving drugs have allowed bacteria to evolve defences against them at an alarming rate. If left unaddressed, antibiotic resistance could lead to a future where common human infections and minor injuries may once again be harder to treat. In this article, we will explore the topic of antibiotic resistance, seeking to understand how and why it occurs, how it impacts humanity, and what measures can slow its rise.
What is antimicrobial resistance (AMR), and how is it different from antibiotic resistance?
An antimicrobial is a general term used for any drug (e.g., antibiotics, antivirals, antifungals and antiparasitics) that works to treat and prevent infections caused by microorganisms, such as viruses, bacteria, fungi and parasites, by killing or inhibiting their growth. Antimicrobial resistance (AMR) happens when a microorganism becomes resistant to an antimicrobial drug that used to be effective in treating the infections it causes.
Antibiotic resistance, on the other hand, is a sub-category of antimicrobial resistance. It refers specifically to the resistance of bacteria to antibiotic drugs, the drugs used specifically to treat infections caused by bacteria, such as urinary tract infections or pneumonia.1
The HOLiFOOD project collaborated with the European Food Information Council (EUFIC) to write this article. To view and read it, visit the EUFIC website, here: Antimicrobial Resistance: Q&As | Eufic