Antibiotic Resistance: From Pig to Meat - PubMed (original) (raw)

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Antibiotic Resistance: From Pig to Meat

Xavier C Monger et al. Antibiotics (Basel). 2021.

Abstract

Pork meat is in high demand worldwide and this is expected to increase. Pork is often raised in intensive conditions, which is conducive to the spread of infectious diseases. Vaccines, antibiotics, and other biosafety measures help mitigate the impact of infectious diseases. However, bacterial strains resistant to antibiotics are more and more frequently found in pig farms, animals, and the environment. It is now recognized that a holistic perspective is needed to sustainably fight antibiotic resistance, and that an integrated One Health approach is essential. With this in mind, this review tackles antibiotic resistance throughout the pork raising process, including their microbiome; many factors of their environment (agricultural workers, farms, rivers, etc.); and an overview of the impact of antibiotic resistance on pork meat, which is the end product available to consumers. Antibiotic resistance, while a natural process, is a public health concern. If we react, and act, collectively, it is expected to be, at least partially, reversible with judicious antibiotic usage and the development of innovative strategies and tools to foster animal health.

Keywords: animal production; antibiotic resistance; environment; meat; microbiota; one health; pathogens; swine.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1

Representation of several interconnected components influencing the quality of pork meat.

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