Antimicrobial agents in food products as a new threat of formation of antibiotic resistance in microorganisms

Abstract

In the article theve have been discussed the main directions of use of antimicrobial agents in the food industry and the consequences of formation of reservoir of antibiotic resistance of microorganisms for the healthcare system. The main emphasis was made on the differences between the control of use of antibiotics in animal husbandry in the European Union, the USA and Ukraine, as well as the quality of informing healthcare services about detection of resistant strains of microorganisms.