Antimicrobial‐resistant bacterial infections from foods of animal origin: understanding and effectively communicating to consumers

Abstract

Consumers are increasingly interested in the attributes of the food they consume. This includes what is in the food and how it was raised; and at least some consumers are willing to pay a premium for products with specific attributes. However, the current plethora of labels on the market does not adequately address this issue; rather than providing actionable information, most labels add to the consumer confusion. In addition, there is a tendency toward “absence labels” that can contribute to a negative consumer perception of conventional products that may or may not include the attribute in question. Communication with consumers about the complex and highly technical issue of antimicrobial resistance (AMR) is challenging, and experiences from communication efforts about food safety–related issues demonstrate exactly how challenging this is to communicate clearly. General lessons learned from the science of risk communication can help guide efforts to communicate about the challenging issue of AMR. There are efforts underway to chart out a new approach. A new labeled animal production certification program is under development to provide choice for consumers, while reducing consumer confusion, which mandates antibiotic stewardship practices.

Avian Pathogenic Escherichia coli and Clostridium perfringens: Challenges in No Antibiotics Ever Broiler Production and Potential Solutions

“…In 2009, the Food and Drug Administration concluded that the use of antibiotics for growth promotion should be eliminated. Long term subtherapeutic antibiotic usage in food-producing animals was identified to contribute to the development and spread of bacterial resistance [ 16 , 17 , 18 , 19 ], which could be transmitted between humans and animals [ 20 , 21 ] via direct contact or through environment [ 22 , 23 ]. In 2014, the World Health Organization concluded that the use of antibiotics as feed additives for food animals was a public health issue as many antimicrobial agents in farm animal production were also important in treating human infections [ 24 ].…”

“…The removal of subtherapeutic AGPs has resulted in poor flock performance, reduced daily gain, increased risk of enteric issues, low water consumption, and high mortality [ 22 , 30 ]. Average monthly mortality in NAE broilers is 25–50% higher than conventional broiler chickens [ 31 ]; mortality in NAE broilers averages about 4.2% compared to conventional broiler mortality at 2.9% [ 22 ]. Higher mortality in NAE couples with an increased incidence of multiple bacterial diseases, including NE and colibacillosis.…”

“…Previously, broiler growers depended on the administration of AGPs to maintain flock health. Antimicrobial growth promoters increased the performance and limited diseases by modifying the gut microbiota of chickens, reducing gastrointestinal inflammation, and improving the physical health of the GIT [ 22 ]. Lack of antibiotic use results in a plethora of problems including poor gut health, increased incidence of coccidiosis, increased susceptibility of broilers to environmental stressors, and a greater need to select for innate immunity during the selective breeding process.…”

Antimicrobial resistance in a One Health context: exploring complexities, seeking solutions, and communicating risks

“…The paper by Ritter et al . explores risk communication in this realm . Further, the authors describe research on what currently drives consumers to choose “raised without antibiotics” meat and poultry products over conventionally raised products and the impacts of this niche market sector on animal health and welfare; they also explore plausible alternatives to such “never, ever” policies, relying instead on process‐verified programs that blend animal welfare, environmental, and antimicrobial stewardship principles.…”

“…The paper by Ritter et al explores risk communication in this realm. 13 Further, the authors describe research on what currently drives consumers to choose "raised without antibiotics" meat and poultry products over conventionally raised products and the impacts of this niche market sector on animal health and welfare; they also explore plausible alternatives to such "never, ever" policies, relying instead on process-verified programs that blend animal welfare, environmental, and antimicrobial stewardship principles. Raising food animals in an ethical manner that ensures the health and welfare of the animal, employing sustainable environmental practices, and providing transparency regarding antimicrobial uses at an enterprise level offers the greatest opportunity for useful, open, and honest communications with consumers.…”