Exposure Pathways to Antimicrobial Resistance at the Human-Animal Interface—A Qualitative Comparison of Swiss Expert and Consumer Opinions

Abstract

Antimicrobial resistance (AMR) is an emerging global health concern, affecting both the animal and the human population. Transmission pathways of AMR are therefore abundant and complex, and ways to prevent or reduce transmission to consumers must be identified. The overall goal of this study was to define the content of an intervention study aimed at reducing the transmission of AMR from animal sources to humans. To identify the most relevant pathways, Swiss experts and consumers were interviewed about their opinions on the risks of transmission of AMR. Opinions of experts and consumers were then qualitatively compared and the main gaps identified. The results revealed that Swiss consumers had several misconceptions regarding the sources and transmission of AMR, and that they in particular underestimated the importance of poultry meat and pets as a potential source of AMR. Furthermore, high uncertainty was noted in experts regarding the prevalence of AMR in pets and the potential of transmission to their owners. Consequently, awareness of AMR transmission pathways should be increased among consumers to overcome common misconceptions, which will help reduce the risk of transmission. Further research is needed to better understand the pets' potential to harbor and transmit AMR to their owners, and to identify most effective methods to increase risk awareness in consumers as well as intervention strategies promoting consumer behaviors to mitigate AMR transmissions at the human-animal interface.

Reducing the Risk of Transmission of Critical Antimicrobial Resistance Determinants From Contaminated Pork Products to Humans in South-East Asia

“…Antimicrobial resistance (AMR) in bacterial species and strains is a critical global threat, and has been monitored in animals, humans and the environment through international collaborations aimed at AMR reduction (Gerbin, 2014;Lechner et al, 2020;Singh et al, 2021). The main factors contributing to the emergence of AMR are overuse and misuse of antimicrobials, and the lack of quality control of antimicrobials and active pharmaceutical ingredients in the market (Simba et al, 2016;Tangcharoensathien et al, 2018;Barroga et al, 2020).…”

Antimicrobial-resistant bacteria in food: which behaviour change strategies increase consumers’ risk awareness and preventive food-handling behaviour?

“…According to the Model of Persuasion (McGuire, 1968 ), an audience believes a message only after understanding the value or content of the new information. Since not all consumers are aware of the antibacterial effect of hygienic food-handling measures (Lechner et al, 2020 ), our respondents may not have understood the association between the various measures related to washing, cooking, separating, and chilling (e.g. cooking kills bacteria and chilling stops bacterial growth).…”

“…Further, even more attentional resources are required when the information is not perceived as self-relevant (Bargh, 1982 ). The fact that the optimism bias (Weinstein, 1989 ) has been found to explain consumers’ low risk perception of foodborne illnesses due to their own food preparation (Fischer & Frewer, 2008 ) and their low risk perception of transmission of antimicrobial-resistant bacteria during food preparation (Lechner et al, 2020 ) indicates that participants may not have considered the information from the video as being personally relevant. They may have believed themselves to be safer cooks in comparison to other people.…”

“…The video 1 on antimicrobial resistance targeted knowledge gaps and misconceptions among Swiss consumers found in a prior study (e.g. the misbeliefs that organic meat is not contaminated with antimicrobial-resistant bacteria and that carriers of antimicrobial-resistant bacteria always show symptoms) (Lechner et al, 2020 ). The first scene explained the emergence of antimicrobial-resistant bacteria before illustrating the transmission risk between humans and animals.…”

“…Previous research has indicated that awareness regarding the transmission risk of antimicrobial-resistant bacteria through food is rather low among Swiss consumers (Lechner, Freivogel, Stärk, & Visschers, 2020 ). This lack of knowledge on foodborne illnesses caused by antimicrobial-resistant bacteria may be a barrier to implement hygienic practices during food handling (Angelillo, Foresta, Scozzafava, & Pavia, 2001 ; Taché & Carpentier, 2014 ).…”