The spread of antimicrobial resistant bacteria is a major food safety concern. A seminar in October 2014 organised by the National Food Institute, Technical University of Denmark, will look at the effects of restricting use of antimicrobials in organic pigs. The seminar concludes the research project SafeOrganic involving researchers from five European countries.
Antimicrobial resistance is one of the main threats to human health and the spread of antimicrobial resistant bacteria through the food we eat is a major food safety concern. There is some data to suggest that restricting the usage of antimicrobials in organic animal production promotes lower levels of antimicrobial resistance compared to conventional production. However, this is only scarcely documented in the EU, particularly for pigs.
A seminar on 30 October 2014 will focus on recent research into the restricted usage of antimicrobials in organic pig production to see whether consumers in fact benefit from the restrictions.
The seminar concludes the three-year SafeOrganic project, in which researchers from the Czech Republic, Denmark, France, Italy and Sweden have compared levels of antimicrobial resistance in organic and conventional pigs in four European countries. The researchers have also investigated the impact of slaughter procedures on the contamination of organic meat with antimicrobial resistant pathogens. Additionally, the researchers have studied methods to display imprudent use of antibiotics in organic production. The results from the SafeOrganic project will be presented and discussed at the seminar.
Program
Download the programme for the workshop (pdf).
Time
30 October 2014, 11.30 – 15.00 hours
Place
National Food Institute, Technical University of Denmark
Mørkhøj Bygade 19, Building C, meeting room C-102
2860 Søborg
Register
Register for the workshop by sending an e-mail to hmiv@food.dtu.dk. Deadline for registrations is 24 October 2014.