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Controlling Foodborne Pathogens in an Age of Antimicrobial Resistance

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Alternative Approaches to Control Foodborne Pathogens
Session 111
Tuesday, July 19, 1:15–2:45 p.m.
Room N427d

Since the early discovery of antibiotics, there has been a rising concern of resistance in microorganisms. The excessive and inappropriate use of antimicrobials in medicine and agriculture may have led to the emergence of antimicrobial-resistant bacteria. Recent studies have shown an association between the prevalence of antibiotic-resistant microbes and administration of antibiotics in animals. Furthermore, the food chain has been considered as the main route of transmission of antibiotic-resistant bacteria between animal and human populations. Therefore, there is a crucial need for the development of safe and effective alternatives to antibiotics for use in the food industry.

This symposium will present the issues of antimicrobial-resistant bacteria from a global food safety perspective. Specifically, this symposium will showcase some of the natural alternatives, including but not limited to plant derived antimicrobials, probiotic and protective cultures, and fermentates in the biocontrol of foodborne pathogens. Speakers will also discuss the effect of biocontrol measures on overall animal health, the control of Salmonella through the use of direct fed microbials in poultry production, the use of biopreservative strategies for controlling non-O157 shiga toxin-producing E. Coli in fresh beef, the microbiome, pathogen virulence, and antibiotic resistance/sensitivity.

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