Antimicrobial Resistance: Implications for the Food System
The safety of food worldwide remains challenged by the potential for emergence of new pathogens and re-emergence of known pathogens.Microorganisms have an inherent ability to evolve—to mutate and adapt to environmental stressors—allowing them to survive otherwise lethal conditions. The Institute of Food Technologists (IFT),1 the22000-membernonprofit scientificandeducational society,convenedapanelof internationally renowned experts to address the concern that the use of antimicrobials in food production, manufacturing, and elsewhere may lead to the emergence of foodborne pathogens that are resistant to antimicrobials, thus compromising the ability to subsequently control them, whether in production agriculture, food processing, or human medicine. The outcome of the panel’s deliberations is presented in this Expert Report. IFT’s objective for this Expert Report is to increase the understanding—among IFT members, senior policy officials, and other interested groups—of the state of the science on the public health impact of the use of antimicrobials in the food system, and development and control of antimicrobial resistance. This report is the fourth Expert Report produced by IFT.