Review Articles
Antibiotic resistance via the food chain: Fact or fiction?
South African Journal of Science | Vol 106, No 9/10 | a281 |
DOI: https://doi.org/10.4102/sajs.v106i9/10.281
| © 2010 Linda A. Bester, Sabiha Y. Essack
| This work is licensed under CC Attribution 4.0
Submitted: 19 May 2010 | Published: 30 September 2010
Submitted: 19 May 2010 | Published: 30 September 2010
About the author(s)
Linda A. Bester, University of KwaZulu-Natal, South AfricaSabiha Y. Essack, University of KwaZulu-Natal, South Africa
Abstract
The mechanisms that bacteria use to acquire additional genetic material, including genes coding for antibiotic resistance, are principally the secondary pathways that have been described as transformation and conjugation pathways. The farming industry often is reported as a hotspot for antibiotic-resistance reservoirs. In this review, we consider the exposure of food animals during the course of their lifespans to preventative, therapeutic or prophylactic treatment with antibiotic agents. In this context, zoonotic bacteria are commonly recognised as a potential threat to human health, with therapeutic treatment of pathogenic organisms on farms increasing the likelihood of selective antibiotic pressure influencing the commensal flora of the intestines. Existing literature indicates, however, that the effective impact on human health of such interventions in the food production process is still subject to debate.
Keywords
antibiotic susceptibility; food security; food productions; gene transfer
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