FAO Initiatives on prevention and control of Antimicrobial Resistance (AMR)

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dc.creatorApril Johnson
dc.date2023-04-27T11:18:15Z
dc.date2023-04-27T11:18:15Z
dc.date2017
dc.date2017-04-20T13:55:15.0000000Z
dc.date.accessioned2026-06-27T20:00:10Z
dc.descriptionAntimicrobial Resistance (AMR) occurs when micro-organisms – bacteria, fungi, viruses, and parasites – evolve resistance to antimicrobial substances, like antibiotics, antifungals and others. This occurs naturally through adaptation to the environment or through selective pressure when microorganisms come into contact with antimicrobials. The process is accelerated when there is inappropriate or excessive use of antimicrobials. As a result, medicines that were once effective treatments for disea se in people and animals become less effective or not effective at all, leading to a reduced ability to successfully treat infections. This in turn leads to more severe or prolonged illnesses, increased mortality, production losses in agriculture and reduced livelihoods and food security.
dc.format2p.
dc.formatapplication/pdf
dc.identifierNo ISBN
dc.identifierhttps://openknowledge.fao.org/handle/20.500.14283/I7118EN
dc.identifierhttp://www.fao.org/3/a-i7118e.pdf
dc.identifier.urihttp://hdl.handle.net/123456789/181572
dc.languageEnglish
dc.publisherFAO ;
dc.rightsFAO
dc.titleFAO Initiatives on prevention and control of Antimicrobial Resistance (AMR)
dc.titleFAO Initiatives on prevention and control of Antimicrobial Resistance (AMR)
dc.typeBrochure, flyer, fact-sheet

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