Knowledge of AMR amongst food handlers: Executive Summary

Background and methodology

• a commitment was made in the 2019-2024 UK wide AMR National Action Plan (NAP) to explore and track perceptions of antimicrobial resistance (AMR) bacteria in food, amongst food handlers
• Opinium were commissioned by the Food Standards Agency (FSA) to conduct quantitative research to understand awareness and knowledge of antimicrobial resistance (AMR) amongst food handlers in the United Kingdom (UK)
• a series of questions were run in a 5 minute online survey, broadly matching similar consumers surveys carried out in 2016, 2019 and 2021
• the sample comprised 500 UK workers who handle food, or touch surfaces likely to be in contact with food, who completed the survey between the 28th June and  8th July 2022. 

Main findings

• over four in five (82%) UK food handlers had heard of the term antimicrobial  resistance (AMR). 
• when compared to consumers (as measured in other FSA sources) food handlers displayed greater levels of awareness of AMR, however consumers were significantly more knowledgeable when identifying correct sources of, and ways to protect against the spread of, AMR. 
• food handlers more commonly identified meat, poultry and seafood as sources of AMR, over salad and fruits, and one in ten (10%) thought that no food types were potential sources of AMR.
• around three in ten (29%) food handlers incorrectly believed that washing chicken prior to cooking can protect against the spread of AMR. 
• age and gender were both found to have an effect on levels of awareness and knowledge of AMR. Whilst men and younger respondents were more likely to report being aware of the term, women and older respondents displayed higher levels of knowledge, in terms of correctly categorising statements about AMR and when identifying correct sources of, and ways to protect against the spread of, AMR.