In 2017, the World Health Organization strongly suggested reducing antibiotic use in animals used in the food industry. However, legislation and other curbs on antibiotic use in farm animals are now being introduced across the globe. Bacterial diseases are a leading cause of death and a future without effective antibiotics would fundamentally change the way modern human as well as veterinary medicine is practised. Increased antibiotic use is a matter of concern as antibiotic resistance is considered to be a serious threat to human and animal welfare in the future, and growing levels of antibiotics or antibiotic-resistant bacteria in the environment could increase the numbers of drug-resistant infections in both. Furthermore, a 2015 study also estimates that global agricultural antibiotic usage will increase by 67% from 2010 to 2030, mainly from increases in use in developing BRIC countries. While levels of use vary dramatically from country to country, for example some Northern European countries use very low quantities to treat animals compared with humans, worldwide an estimated 73% of antimicrobials (mainly antibiotics) are consumed by farm animals.
However, used irresponsibly, this may lead to antibiotic resistance which may impact human, animal and environmental health. Antibiotics are an important tool to treat animal as well as human disease, safeguard animal health and welfare, and support food safety. (n.d.).A CDC infographic on how antibiotic-resistant bacteria have the potential to spread from farm animalsĪntibiotic use in livestock is the use of antibiotics for any purpose in the husbandry of livestock, which includes treatment when ill (therapeutic), treatment of a group of animals when at least one is diagnosed with clinical infection (metaphylaxis ), and preventative treatment (prophylaxis). Beneficial effects of lactic acid bacteria on human beings. Health benefits of lactic acid bacteria (LAB) fermentates. Individual and combined effects of pH and lactic acid concentration on Listeria innocua inactivation: Development of a predictive model and assessment of experimental variability. Inclusion of fermented foods in food guides around the world.
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