Prevalence of Antimicrobial Resistance in Dried Fish and Dried Fish-Based Products

Dry fish and related products such as salted dry, smoked dry, fermented dry, etc. are consumed worldwide and considered one of the ancient approaches to preserve fish. The microbial quality of such products is of major concern due to the unhygienic approach of the preservation procedure followed. The presence of antimicrobial resistance in microbes isolated from such products is another major threat to the public health. Antimicrobial resistance (AMR) is considered a global threat, growing like a silent pandemic, causing huge losses to mankind. Limited informations are available on the prevalence of AMR in microbes associated with dry fish. The chapter emphasizes various aspects of AMR in dry fish, including steps to be performed for the study of AMR prevalence. The imperative of tackling antimicrobial resistance (AMR) in dry fish is emphasized by examining resistance patterns and the potential risks to public health. The chapter concludes by endorsing the need of monitoring, effective policies, and research initiatives to fill knowledge gaps, ensuring the safety and sustainability of the fisheries sector.