The relative contribution of
each route to the risk of antimicrobial resistance in microorganisms of
public health concern is too complex, with too many uncertainties to
estimate, but there is increasing evidence that food is important. In
addition, antimicrobial resistance may be a consequence of the direct
contact of bacteria with the residues of antimicrobial agents in food.
However, whilst acknowledging the toxicological concerns with
antimicrobial residues, this mechanism of antimicrobial resistance
spread seems less important than the previously mentioned routes
(www.who.int/foodsafety/publications/micro/en/report.pdf).
In the following section a number of examples of food-borne
antimicrobial resistance in bacteria are discussed.