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Hindi Editorial, J Food Nutri Disor E Vol: 10 Issue: 2
Antimicrobial Resistance and Antibiotics as a Nutritional Resource
Allice William*
Department of Food and Nutritional Disorders, University of Newyork, United States
*Corresponding Author : Allice William
Department of Food and Nutritional Disorders, University of Newyork, United States
E-mail: tigudgde@gmail.com
Received: February 25, 2021 Accepted: February 28, 2021 Published: March 02, 2021
Citation: Allice William (2021) Antimicrobial Resistance and Antibiotics as a Nutritional Resource. J Food Nutr Disor 10:2.
Abstract
Antimicrobial Resistance (AMR) is recognized as one of the complex problems and bacteria have acquired resistance to a wide range of antimicrobials used due to its abuse in growth promotion, treatment of diseases etc. Identifying the alternatives and bringing out comprehensive alternatives to antibiotics is the need of the hour to further reduce the impacts. Antibiotics are to be employed only when they are utmost needed (antibiotic prudency) and at the most close for treatment of diseases.
