Understanding antimicrobial resistance in food and agriculture

This course is designed for a range of stakeholders with a role and interest in antimicrobial resistance in food and agriculture, including:

• producers and wholesale and retail distributors of antimicrobials;
• extension and veterinary services, epidemiologists, laboratory personnel and academia , including students; and
• government officials, policy-makers, food safety officers and the private sector.

• General principles of the emergence and spread of AMR in agrifood systems
• Relevance and impacts of AMR in the food and agriculture sector
• The potential role of governments, farmers, animal health professionals, industry and other key stakeholders in AMR mitigation
• The role and current initiatives of FAO in tackling AMR and the FAO Action Plan on AMR 2021-2025

The course consists of 5 lessons, ranging from approximately 30 to 40 minutes duration each:

• Lesson 1 - What is antimicrobial resistance and why is it a global public health challenge
• Lesson 2 - Antimicrobial resistance in the context of One Health
• Lesson 3 - The role of food and agriculture stakeholders in antimicrobial resistance
• Lesson 4 - How can antimicrobial resistance be contained and its impacts minimized in food and agriculture
• Lesson 5 - The role and current initiatives of FAO in tackling antimicrobial resistance

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