食物安全中心（中心）早前展开食物抗菌素耐药性先导调查，于二零一九年十二月至二零二零年六月在零售层面抽取超过1100个食物样本（包括生肉及即食食物）作抗菌素耐药性测试。样本的测试项目包括超广谱β-内酰胺酶耐药性肠道杆菌（ESBL-PE）、耐美罗培南细菌（MRO）和耐万古霉素肠道链球菌（VRE）。以先导调查的结果和经验作为基础，中心自2022年起正进行恒常食物抗菌素耐药性监测计划。
以下是先导调查和恒常监测计划的食物内抗菌素耐药性的结果。食物内抗菌素耐药性的统计数据亦可于卫生署卫生防护中心的网页浏览。
| 超广谱β-内酰胺酶耐药性肠道杆菌 | 验出的百分比（验出的样本数目 / 测试的样本数目） | |||
|---|---|---|---|---|
| 12/2019至 6/2020 (先导调查) | 2022 | 2023 | 1/2024至2/2024 | |
| 鸡肉 | 88.1% (251/285) | 63.1% (41/65) | 74.3% (26/35) | 60.0% (15/25) |
| 猪肉 | 84.7% (249/294) | 73.5% (50/68) | 71.9% (23/32) | 27.6% (8/29) |
| 牛肉 | 88.1% (251/285) | 42.4% (28/66) | 61.8% (21/34) | 20.0% (4/20) |
| 生肉 | 79.8% (679/851) | 59.8% (119/199) | 69.3% (70/101) | 36.5% (27/74) |
| *蔬菜 | 14% (14/100) | 10.9% (11/101) | 10.2% (5/49) | 0% (0/7) |
| *刺身 | 13.7% (28/204) | 16.2% (16/99) | 17.6% (9/51) | 10.0% (1/10) |
| *预切水果 | / | 2.0% (1/50) | 0% (0/50) | 8.3% (1/12) |
| *三文治 | / | 2.0% (1/50) | 8.0% (4/50) | 0% (0/10) |
| *烧味 | / | / | / | 0% (0/2) |
| *卤味 | / | / | / | 16.7% (1/6) |
| 即食食物 | 13.8% (42/304) | 9.7% (29/300) | 9.0% (18/200) | 6.4% (3/47) |
| 耐美罗培南细菌 | 验出的百分比（验出的样本数目 / 测试的样本数目） | |||
|---|---|---|---|---|
| 12/2019至 6/2020 (先导调查) | 2022 | 2023 | 1/2024至2/2024 | |
| 鸡肉 | 9.8% (28/285) | 21.8% (46/211) | 26.9% (32/119) | 36.0% (9/25) |
| 猪肉 | 18.0% (53/294) | 28.2% (61/216) | 28.9% (33/114) | 27.6% (8/29) |
| 牛肉 | 6.3% (17/272) | 10.2% (22/216) | 8.8% (10/114) | 10.0% (2/20) |
| 生肉 | 11.5% (98/851) | 20.1% (129/643) | 21.6% (75/347) | 25.7% (19/74) |
| *蔬菜 | 3% (3/100) | 1.4% (5/362) | 0.5% (1/188) | 0% (0/7) |
| *刺身 | 1.0% (2/204) | 1.4% (5/357) | 0.0% (0/193) | 0% (0/10) |
| *预切水果 | / | 14.0% (7/50) | 0.0% (0/50) | 0% (0/12) |
| *三文治 | / | 4.0% (2/50) | 2.0% (1/50) | 0% (0/10) |
| *烧味 | / | / | / | 0% (0/2) |
| *卤味 | / | / | / | 0% (0/6) |
| 即食食物 | 1.6% (5/304) | 2.3% (19/819) | 0.4% (2/481) | 0% (0/47) |
| 耐万古霉素肠道链球菌 | 验出的百分比（验出的样本数目 / 测试的样本数目） | |||
|---|---|---|---|---|
| 12/2019至 6/2020 (先导调查) | 2022 | 2023 | 1/2024至2/2024 | |
| 鸡肉 | 0% (0/285) | 0.5% (1/211) | 0% (0/119) | 0% (0/25) |
| 猪肉 | 0% (0/294) | 0% (0/216) | 0% (0/114) | 0% (0/29) |
| 牛肉 | 0% (0/272) | 0% (0/216) | 0% (0/114) | 0% (0/20) |
| 生肉 | 0% (0/851) | 0.2% (1/643) | 0% (0/347) | 0% (0/74) |
| *蔬菜 | 0% (0/100) | 0% (0/362) | 0% (0/188) | 0% (0/7) |
| *刺身 | 0% (0/204) | 0.3% (1/357) | 0% (0/193) | 0% (0/10) |
| *预切水果 | / | / | / | 0% (0/12) |
| *三文治 | / | / | / | 0% (0/10) |
| *烧味 | / | / | / | 0% (0/2) |
| *卤味 | / | / | / | 0% (0/6) |
| 即食食物 | 0% (0/304) | 0.1% (1/719) | 0% (0/381) | 0% (0/47) |
*即食食物
恒常监测计划期间，生肉和即食食物继续被验出含超广谱β-内酰胺酶耐药性肠道杆菌，现时水平相比2019-2020较低。
一般来说，恒常监测计划期间即食食物被验出含耐碳青霉烯细菌的比率呈下降趋势。整体即食食物被验出含耐碳青霉烯细菌的比例并没有显着差异的上升。
耐万古霉素肠道链球菌至今甚少在食物中被发现。