Information on Antimicrobial Resistance

Adopting good food safety practices during food handling and preparation reduces the risk of contamination.

Here are some good food safety practices you can start straight away:

• separate raw and cooked food to prevent cross contamination
• wash your hands before handling food
• wash fruits and vegetables if eating them raw, as they can be contaminated by bacteria

Always cook food thoroughly! Antibiotic-resistant bacteria found in raw meat can be eliminated by thorough cooking. 

Pathogenic bacteria in raw food, which can cause food poisoning (e.g. Salmonella), whether resistant or not, are also killed during cooking.

When you are ill with diarrhoea or are vomiting, do not handle and prepare food!

Be especially careful when preparing food for vulnerable groups, such as children, pregnant women, older adults, and those with compromised immune systems.

All food products, both imported and locally produced, are required to comply with SFA’s food safety standards and requirements.

The use of certain antibiotics in food-producing animals are banned by SFA, and strict limits are also imposed on antibiotic residues in food products.

SFA also monitors meat and meat products to ensure there are no residues of banned drugs used in the animals and that permissible drugs are used within prescribed limits.

Some consumers mistakenly believe that consuming food containing AMR bacteria will make them resistant to medicines. Some also advocate that antibiotics should never be used in farms.

Learn more about AMR to be better informed. 

SFA monitors the use of veterinary drugs and bans the use of several types of drugs on food-producing animals in local farms.

When veterinary drugs are used on food animals, farmers must strictly adhere to the prescribed usage and observe the drug withdrawal periods.

Should drug withdrawal periods not be adhered to, trace levels of antibiotics may be detected in the meat during SFA’s surveillance checks.

SFA also works closely with local farmers to implement good animal husbandry practices, prevent disease incursion and improve disease management, which reduces the need for antimicrobials on the farm.

Antibiotics are the major group of veterinary drugs used globally by the livestock and aquaculture industries for the prevention and treatment of infectious diseases. 

As over 90% of food in Singapore is imported, it is important to maintain a robust drug residue monitoring system to ensure the safety of imported meat products. 

SFA regularly inspects and samples all imported and locally produced food products. Food products that do not comply with the Singapore Food Regulations will not be allowed for sale.

SFA’s National Centre for Food Science (NCFS) has analytical capabilities that can test for more than 100 veterinary drugs in food of animal origin, enhancing the speed and efficiency with which SFA detects veterinary drug residues in meat.

SFA monitors the AMR profile of common food-borne pathogens on local poultry and ruminant farms, and in imported and retail food products.

The information gathered provides valuable insights into the development of AMR locally and helps SFA take appropriate precautionary measures.

As part of the One Health approach, SFA is working with other agencies to implement a national integrated surveillance system to track the spread of AMR not only in food but also in humans, animals, and the environment.

SFA promotes its accreditation and certification schemes to advocate good husbandry practices and disease prevention to reduce the use of antimicrobials, and to promote their prudent and responsible use among local farmers.

For example, the Singapore Egg Quality Scheme and Good Aquaculture Practices certification emphasise quality management, good hygiene and farm management practices, and the monitoring of veterinary drug use on the farm. 

SFA will continue to promote its accreditation and certification schemes to advocate good husbandry practices and disease prevention to reduce the use of antimicrobials, and promote their prudent and responsible use among local farmers.

SFA leverages international events such as World Health Day and World Antimicrobial Awareness Week to raise public awareness about AMR.

For example, during World Antimicrobial Awareness Week, SFA runs campaigns on social media, participates in public outreach events, and conducts school talks on food safety.

SFA officers volunteering at the World Antibiotic Awareness Week (WAAW) library event organised by Saw Swee Hock School of Public Health (SSHSPH) and supported by the Antimicrobial Resistance Coordinating Office (AMRCO) – National Centre for Infectious
 Diseases (NCID).

SFA also coordinates efforts within the ASEAN region to combat AMR and leads the development of regional guidelines on the use of antimicrobials in food-producing animals.

Additionally, SFA builds capabilities in the region by sharing technical expertise and experience with other countries, such as conducting regional training workshops on antibiotic residue testing.

People do not develop resistance to antimicrobials; only bacteria and other microbes do.

There is no conclusive evidence that the long-term consumption of food containing AMR bacteria results in increased antimicrobial resistance in humans.

Consuming food contaminated with harmful AMR bacteria may lead to foodborne infections that are harder to treat due to a reduced range of effective antimicrobials.

All meat and meat products in Singapore, whether the animals were raised with or without antibiotics, must comply with Singapore’s strict food safety standards. They are safe for consumption when good food safety practices prescribed are followed.

Antibiotics are necessary to control and treat diseases in animals. Livestock, poultry, and fish treated with antibiotics cannot be harvested until a specified withdrawal period has been observed, allowing antibiotic residues to be sufficiently cleared from the animal’s system.

The responsible use of antibiotics in food-producing animals helps lower the prevalence of antimicrobial-resistant pathogens.

Eating meat from animals that have been treated with antibiotics as prescribed does not cause antibiotic resistance in people.

SFA does not support claims regarding the absence of hormones and antibiotics in food.

Claims indicating that animals for food use were ‘raised without the use of antibiotics’ on prepacked food products are permitted, provided the production method/process is endorsed and verified with certifications issued by the Competent Authority.

For details, see Labelling Requirements for Food. 

Antimicrobials are necessary to treat infections in animals and should be used only as prescribed by a veterinary health professional, with strict adherence to dosage, duration, method of administration, and withdrawal period.

The prudent use of antibiotics involves:

• only using antibiotics when it is absolutely necessary, such as during a bacterial infection and not a viral infection
• only using antibiotics when other treatment options are no longer viable
• using the correct class or type of antibiotics that target the specific bacteria

The prudent use of antimicrobials in farms not only contributes significantly to the slowing down of the spread of AMR, it also offers many benefits. For instance:

• Antimicrobials help treat infections quickly and efficiently, ensuring a better quality of life for infected animals. This also means the spread of the infection is controlled, which safeguards the health of other animals on the farm.
• Effective antimicrobial treatments also help farmers to minimise production losses due to the mortality of sick animals or weight loss in sick animals.
• They also minimise the risk of spreading microorganisms to consumers.

For more information, see Veterinary Drug Residues in Food.