A COMPREHENSIVE study undertaken by Food Standards Australia & New Zealand has found only very low levels of antimicrobial resistance in samples of fresh beef and other proteins.

Overall, the results were reassuring, and demonstrates that there is a low risk of food-borne bacteria causing resistant infections in people.

The national survey took 4000 samples covering beef, pork and chicken from major national supermarket and smaller supermarket shelves plus independent butchers, finding bacterial resistance to antibiotics of high importance to human health remains low overall.

Samples were collected from cities and regions across Australia.

Antimicrobial resistance (AMR) occurs when bacteria that can make people sick stop responding to antibiotics used to treat them. It is one of the world’s biggest health challenges.

The survey, the largest of its kind since 2008, found around two thirds of bacteria isolated from the raw meat samples weren’t resistant to any of the antibiotics tested, supporting the effectiveness of antibiotic stewardship in Australian food production.

The findings suggest a low overall risk of bacteria resistant to high-importance antibiotics reaching consumers.

Acting FSANZ chief executive Christel Leemhuis said the project was the most comprehensive study of AMR in Australia’s food supply to date, using improved testing methods and a larger sample size to provide a clearer national picture than the previous 2008 pilot study.

“Raw retail meat is an important part of AMR surveillance because it can expose people to bacteria that come from animals, humans or the environment,” Ms Leemhuis said.

“The study first isolated targeted bacteria, then checked how many were resistant to antibiotics and which antibiotics they could resist.

“Overall, the results from sampled raw retail meats show that the same safe production, handling and cooking practices used to reduce foodborne illness also mean there is a low risk of bacteria causing resistant infections in people.”

Ms Leemhuis said the study demonstrated why coordinated, long‑term surveillance remains essential to maintaining our high food safety standards.

The study found moderate resistance to the antibiotic ciprofloxacin in the bacteria Campylobacter jejuni, from chicken.

“Antibiotics in this class are not registered for use in Australian food-producing animals, however this finding is consistent with global trends, highlighting the need for continued vigilance,” Ms Leemhuis said.

Multi-drug resistance was low overall and, where present, mainly involved antibiotics of low importance to human health.

“These results provide an important benchmark for future surveillance. Tracking changes over time helps ensure the safety of Australia’s food supply and supports our strong global reputation for food safety and quality.”

The findings support Australia’s ongoing One Health approach to managing AMR through continued collaboration across government, research and industry to protect human health, animal health, food safety and food security.

Australia’s response to AMR is guided by the Australian Government National Antimicrobial Resistance Strategy – 2020 and beyond, led by the Australian Centre for Disease Control in partnership with the Department of Agriculture, Fisheries and Forestry and other Australian Government portfolios and agencies.

The findings provided an important national benchmark for future monitoring of AMR in food,  FSANZ said.

The body said it will continue to work with government partners, states and territories, and scientific experts to support Australia’s National Antimicrobial Resistance Strategy and strengthen coordinated surveillance over time.

Learn about Australia’s response to antimicrobial resistance: Click here.