食物链中的抗生素耐药性

Antimicrobial resistance (AMR) is amongst the most significant health threats facing humanity, predicted to cost the lives of 10 million people per year by 2050. With mounting climate awareness and global disruption caused by COVID-19, the ‘silent pandemic’ of AMR has received less attention in recent years, but is presenting an ever escalating threat to human, animal and environmental health.

This unique, interactive online course is the essential tool for professionals working in the global food industry – including retailers, food service businesses, suppliers, processors and farming integrations. Learn how you can help mitigate the risks of emerging AMR and become a champion for public health, animal welfare and long-term value creation.

Globally, the food industry is the largest consumer of antibiotics, and their misuse in agricultural settings presents a systemic risk to business, trade and investor portfolios. Some retail and food service businesses are leading the way on antimicrobial stewardship, with AMR policies and data reporting increasingly included in their terms of business for suppliers.

Food industry knowledge, policies and leadership are key to the global fight against AMR.

The course’s following eight-modules include how antibiotics work and how they are categorised. It covers how resistant bacteria emerge and spread, methods for measuring medicine usage in food-producing species and how to act as an “agent of change”. It also provides an Antimicrobial Stewardship Masterclass, which guides participants through the development of a gold-standard policy for their business, based on years of experience at FAI developing antibiotics programmes with global food brands.

Modules: