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The growing acquisition of antibiotic resistance by bacteria poses a new issue, that of the place of the foodstuff as a potential source of transmission. Indeed, the resistance gene composition of the natural bacterial flora of the food can be impacted by its production environment. The aquaculture sector is an interesting model because it can be considered as an interface between the environment (water treatment plant effluents, crops, livestock, river water, etc.) and fish fillet. The FoodResistome project requires the development of a combination of molecular biology, microbiology and biochemistry techniques to describe, at different points in the production chain, the profile of the rainbow trout fillet through the diversity of its bacterial communities, the presence and nature of resistance genes in these communities, and levels of antibiotic residues.

Keywords:

Antibiotic resistance - aquaculture sector - seafood - microbiota