Протимікробні засоби в продуктах харчування – нова загроза формуванню антибіотикорезистентності мікроорганізмів

V. V. Patraboy; D. V. Rotar

doi:10.24061/2413-0737.XVIII.4.72.2014.235

Автор(и)

V. V. Patraboy
D. V. Rotar

DOI:

https://doi.org/10.24061/2413-0737.XVIII.4.72.2014.235

Ключові слова:

продукти харчування, протимікробні засоби, мікроорганізми, антибіотикорезистентність

Анотація

У статті обговорені основні напрямки використання протимікробних засобів у харчовій промисловості та наслідки формування антибіотикорезистентного резервуару мікроорганізмів для системи охорони здоров′я. Основний наголос зроблений на відмінностях у контролі за використанням антибіотиків у тваринництві в Європейському Союзі, США та Україні, а також якістю інформування служб охорони здоров'я про виявлення резистентних штамів мікроорганізмів.

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