antimicrobial resistance
The ability of microorganisms (such as bacteria, viruses, fungi) to survive exposure to antimicrobials. This phenomenon, driven largely by the overuse and misuse of antimicrobial agents (e.g. antibiotics, fungicides used as plant protection agents, etc), makes infections harder to treat and poses a significant threat to public health.
Antimicrobial resistance (AMR) in food safety means that bacteria or other microbes stop responding to antibiotics or similar drugs, making infections harder to treat. This can happen when resistant bacteria spread through animals, food, or the environment.
EFSA monitors AMR to protect public health. It collects data on resistant bacteria in farm animals, food products, and humans, analyzes how resistance spreads through the food chain, and provides scientific advice to help control antimicrobial use, reduce risks, and guide EU policies to keep food safe.