According to the World Health Organization (WHO), antimicrobial resistance (AMR) refers to the inability of a previously reactive antimicrobial agent to suppress disease causing microbes (fungi, bacteria, virus) it used to. Several researchers and practitioners contend that mechanisms in which AMR occurs, differ. These include instances in which a disease-causing microbe such as a fungus, bacteria or virus, alternates its genetic makeup to resist the antimicrobial designed for it. In another instance, AMR occurs when a disease-causing germ neutralizes the antimicrobials, and in the last instance, the microbes duplicate enormously to undermine the effect of the antimicrobials on them –sometimes leading to multidrug resistance. Taking an example of co-trimoxazole –used in dealing with bacterial infections like pneumonia, not being effective to pneumonia anymore. This could be a result of either; the bacteria changing its makeup so that cotrimoxazole is repelled against, having developed the ability to neutralize the antimicrobial ability in the cotrimoxazole formula, or even multiply to levels where the cotrimaxazole cannot act upon the high number of copies of duplicates.
Drivers of AMR are diverse and intricate, ranging from medical to behavioral. Several variables intertwine in the AMR phenomenon to include; age, gender, socio-economic status coupled with improper drug usage, lifestyles, comorbidities etc. Using cotrimoxazole as a case example still, drivers of AMR would include people taking much of cotrimoxazole or even less of it given the ability to afford it or not. Eating of cold foods could also render breading conditions of bacteria to levels where cotrimoxazole might be ineffective and/or inefficient.
Food Safety
This relates to the quality of food deemed appropriate to be consumed by people. For it to be of proper quality, it must be free from any exposure to disease causing germs such as bacteria all through its production, processing, storage and distribution. Conditions to safe food include standard methods, techniques and tools or technology in the production, processing, storage, and distribution of such food.
The relationship between AMR and food safety
AMR and Crop food products: Chemical use in the production, processing, preservation, of crop food products highly correlates with AMR. Use of inorganic fertilizers is believed to contain potentially toxic metals like lead, zinc, copper, etc., which increase the rate of AMR. Additives in the processing and storage of some food products also increase AMR. Continued intake of some of the foods exposed to any of the unsafe practices in the value chain facilitate, microbial alteration, multiplication or even neutralization of the antimicrobial.
AMR and animal food products: Improper use of antimicrobials in animal husbandry facilitates AMR among people. It has become a common practice for farmers, cattle keepers, farm managers, animal feeds dealers to concoct animal feeds like mash, hay, with other chemical substances. Some of these substances include poultry concentrates, cow concentrates, pig concentrates, which in turn may contain very low or high contents of substances used in the manufacture of antimicrobials. In addition to that, improper use of antimicrobials like; ARVs as pig weight boosters, poses a challenge to multi-drug resistant viral complications. The main reason for use of these concentrates is limited to a quick maturation period. Frequent administering of drugs to animals adulterates the quality of products for consumption. Regular consumption of products which have been subject to improper use of drugs highly facilitates the vitality of disease-causing microbes. In conclusion, an approach to countering AMR should not only focus on improper use of antimicrobials in people, but it must also refocus its scope to include issues of food safety. Chemical use in the crop food value chain adulterates its quality and ability to build strong immunity, and in turn strengthens microbial vitality in the human body. Concentrates and boosters in animal husbandry contribute a greater deal to; microbial strength to neutralize antimicrobials, alteration of genetic makeup, and replication to render antimicrobials inefficiency