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The antibiotic resistance on the rise in food
In Europe the bacteria that can be transmitted by food, such as salmonella and campylobacter, to become increasingly resistant to specific antibiotics and difficult to treat, even if in the last few years recorded "positive trends" in farming. Are the data of the latest report on antibiotic-resistance in zoonoses (diseases transmitted from animals to humans) published today by the european Centre for disease prevention and control (Ecdc) and by the european food safety authority (Efsa).

For Italy, and in the man the high resistance of campylobacter jejuni is high for antibiotics of essential relevance, while the data on poultry farms reported levels of resistance rather high for the three bacteria examined. But in breeding in europe, the level of antibiotic resistance for escherichia coli is in decline. "The positive results in animals are encouraging, - says the scientific director of the Efsa Marta Hugas - however, we need to further investigate on the reasons of this change".

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