New data from European health and food safety agencies show that resistance to commonly used antibiotics continues to rise in foodborne bacteria, threatening treatments for foodborne illness.
Published in a joint report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC), the data show that a high proportion of Salmonella and Campylobacter isolates collected from humans and food-producing animals (cows, pigs, chickens, and turkeys) in 2023-24 were resistant to commonly used antibiotics, including ampicillin, tetracycline, and sulfonamides. Salmonella and Campylobacter are two leading causes of foodborne illness.
More concerning was that a high proportion of Salmonella and Campylobacter from humans and poultry showed increasing resistance to ciprofloxacin, which is considered a critically important antibiotic for human medicine. Because of the resistance levels, ciprofloxacin and other fluoroquinolone antibiotics can no longer be used for Campylobacter infections in people.
The report also noted that increasing detection of carbapenemase-producing Escherichia coli in food-producing animals and meat in several countries warrants close attention. Carbapenemase enzymes confer resistance to carbapenems, a class of antibiotics that aren’t authorized for use in veterinary medicine but are a last-resort option for severe infections in people.
Some resistance is declining
On a more positive note, several countries reported declining resistance to ampicillin and tetracyclines in Salmonella isolates from humans and poultry, along with decreased resistance to erythromycin in Campylobacter isolates from humans and food-producing animals. Erythromycin is a first-line treatment for Campylobacter infections in people.
Few Salmonella, Campylobacter, and E coli isolates showed resistance to more than one critically important antibiotic at the same time.
ECDC officials say the report highlights the importance of judicious antibiotic use in human and veterinary medicine and food production.
“Antimicrobial resistance in common foodborne bacteria such as Salmonella and Campylobacter highlights the close links between humans, animal, and food systems,” ECDC Chief Scientist Piotr Kramarz, MD, PhD, said in a news release. “Protecting the effectiveness of antimicrobials requires coordinated action through a strong One Health approach—because antimicrobial resistance affects us all.”