Food Safety
BI0010

Antimicrobial Resistance

Antimicrobial resistance is the ability of a microorganism to multiply or persist in the presence of an increased level of an antimicrobial agent relative to the susceptible counterpart of the same species (FAO, 2011).
Food Safety
BI0011

Foodborne Microbial Hazards (including human enteric virus and foodborne parasite)

Foodborne microbial hazards include (but are not limited to) pathogenic bacteria, viruses, algae, protozoa, fungi, parasites, prions, toxins and other harmful metabolites of microbial origin (FAO and WHO, 2007).

A human enteric virus is a virus that replicates in the gastro-intestinal tract or in the liver and is excreted in faeces and/or vomitus from humans. It is transmitted mainly by the faecal-oral route and is infectious to humans (FAO and WHO, 2012).

A foodborne parasite is any parasite that can be transmitted to humans by ingesting food (FAO and WHO, 2016).

Is this page useful?

Yes No
Report an issue on this page

Thank you. If you have 2 minutes, we would benefit from additional feedback (link opens in a new window).