Antibiotic Resistance on the Increase

Agroscope is investigating how antibiotic resistance can be transferred to plant-based foods.

Agroscope experts are investigating where antibiotic resistance can arise in the food supply chain. The research projects are intended to help highlight and eliminate weak points, so that antibiotics can continue to remain effective against diseases in future.

An Antibiotic Awareness Week will take place for the first time throughout Switzerland from 13–19 November. The intention here is to discuss how antibiotic resistance arises, and how it endangers our health when resistant pathogens can no longer be combatted with antibiotics.


Forschungsprogramm REDYMO Titelbild

Agroscope research programme REDYMO

REDYMO, the Agroscope research programme on the ‘Reduction and Dynamics of Antibiotic-resistant and Persistent Microorganisms along Food Chains’, investigates antibiotic-resistant bacteria and resistant biofilms in selected areas of food production.

Stopping Persistent Bacteria in the Food Chain

When undesirable bacteria crop up in the food chain, they can make the product in question inedible, or even cause illness in consumers. Agroscope experts aim to stop such bacteria in its tracks.

Antibiotika Fuettung Artikel 4

Preventing Antibiotic-Resistant Bacteria in Pig Feed

Wenn Mastschweine wegen Infektionskrankheiten behandelt werden, verabreicht man Antibiotika über das Rohrleitungssystem von Flüssigfütterungsanlagen. Dadurch können die Bakterien in den Leitungen resistent werden und über das Futter in die Schweinemägen gelangen. Eine einfache Regel hilft, das Problem in den Griff zu bekommen.

Antibiotikaresistenzen auf Salat

Antibiotic-Resistant Bacteria on Salad Plants

Fattening pigs treated for infectious diseases are sometimes administered antibiotics via the pipeline system in liquid-feed units. This means that the bacteria in the pipes can become resistant and wind up in the pigs’ stomachs through the feed. A simple rule helps us get to grips with the problem.

Antibiotikaresistenz Milch und Käse

Food safety of cheese made of fresh milk

In the manufacture of traditional types of cheese, the processing of fresh milk that has been treated as gently as possible is of crucial importance. Preserving the microbiome and the activity of the original enzymes in the raw milk to the greatest extent possible allows these cheeses to retain their original character. This objective conflicts with the growing demands placed on products in terms of food safety.

Heat-resistant Escherichia coli as potential persistent
reservoir of extended-spectrum β-lactamases and Shiga toxin-encoding phages in dairy.

Marti, Muniesa, Schmid, Ahrens, Naskova & Hummerjohann J Dairy Sci.
2016 Nov;99(11):8622-8632.

Turn Up the Heat-Food and Clinical Escherichia coli Isolates Feature Two Transferrable Loci of Heat Resistance.
Boll*, Marti*, Hasman, Overballe-Petersen, Stegger,Kim, Knøchel, Krogfelt, Hummerjohann and Struve (*equal contr) Frontiers
Microbiology, doi: 10.3389/fmicb.2017.00579

Biofilm Formation Potential of Heat-Resistant Escherichia coli Dairy Isolates and the Complete Genome of Multidrug-Resistant, Heat-Resistant Strain FAM21845
Marti, Schmid, Kulli, Schneeberger, Naskova, KnØchel, Ahrens, Hummerjohann Appl. Env. Microbiol 2017, 83(15). pii: e00628-17. doi: 10.1128/AEM.00628-17.

Effect of antimicrobials administered via liquid feed on the occurrence of sulphonamide and trimethoprim resistant Enterobacteriaceae: case-control study
Porcine Health Management, 2017, 3 (1), 20