‘Superbacteriën threat to health, European Union
Superbacteriën that in people, animals and food, would be an alarming threat to the overall health in the European Union.
These bacteria would have developed in such a way that they become resistant for antibiotics, warn security experts Wednesday.
According to a report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) on antimicrobial resistance of bacteria, die in the European Union each year, about 25,000 people by superbacteriën.
Resistance to drugs would be according to the report, by incorrect and excessive use of antibiotics to increase. This would bacteria be encouraged to develop so that they can survive and find new ways to medications to beat.
“Antimicrobial resistance is a serious threat to the health of people and animals,” says Vytenis Andriukaitis, EU inspector health and food safety, told Reuters. “We have significantly ingespand to the increase of these to stop, but it is not enough. We should be faster and stronger and to intervene in various areas,” said Andriukaitis.
In the report the emphasis is laid on the fact that in the European Union, the Salmonella bacterium – that the serious infection Salmonellosis can cause an extremely high antimicrobial resistance would have.
Mike Catchpole, a scientist at the ECDC, there are serious concerns about this. “It is very important that the use of antibiotics in humans and animals in a careful manner,” he says. “We all wear the responsibility to ensure that antibiotics continue to work.”
Marta Hugas, employed by EFSA, says in the European Union are marked differences in resistance. So would countries in North – and Western Europe generally has lower resistance levels than countries in Southern and Eastern Europe. According to Hugas this is most likely due to differences in the (over) use of medicines.
“In countries where action has been taken to the use of antimicrobial drugs in animals to reduce or replace, you should see much lower levels of antimicrobial resistance,” according to Hugas.