食物安全中心（中心）早前展開食物抗菌素耐藥性先導調查，於二零一九年十二月至二零二零年六月在零售層面抽取超過1100個食物樣本（包括生肉及即食食物）作抗菌素耐藥性測試。樣本的測試項目包括超廣譜β-內酰胺酶耐藥性腸道桿菌（ESBL-PE）、耐美羅培南細菌（MRO）和耐萬古霉素腸道鏈球菌（VRE）。以先導調查的結果和經驗作為基礎，中心自2022年起正進行恆常食物抗菌素耐藥性監測計劃。
以下是先導調查和恆常監測計劃的食物內抗菌素耐藥性的結果。食物內抗菌素耐藥性的統計數據亦可於衞生署衞生防護中心的網頁瀏覽。
| 超廣譜β-內酰胺酶耐藥性腸道桿菌 | 驗出的百分比（驗出的樣本數目 / 測試的樣本數目） | |||
|---|---|---|---|---|
| 12/2019至 6/2020 (先導調查) | 2022 | 2023 | 1/2024至2/2024 | |
| 雞肉 | 88.1% (251/285) | 63.1% (41/65) | 74.3% (26/35) | 60.0% (15/25) |
| 豬肉 | 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) |
| *預切水果 | / | 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) |
| *燒味 | / | / | / | 0% (0/2) |
| *鹵味 | / | / | / | 16.7% (1/6) |
| 即食食物 | 13.8% (42/304) | 9.7% (29/300) | 9.0% (18/200) | 6.4% (3/47) |
| 耐美羅培南細菌 | 驗出的百分比（驗出的樣本數目 / 測試的樣本數目） | |||
|---|---|---|---|---|
| 12/2019至 6/2020 (先導調查) | 2022 | 2023 | 1/2024至2/2024 | |
| 雞肉 | 9.8% (28/285) | 21.8% (46/211) | 26.9% (32/119) | 36.0% (9/25) |
| 豬肉 | 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) |
| *預切水果 | / | 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) |
| *燒味 | / | / | / | 0% (0/2) |
| *鹵味 | / | / | / | 0% (0/6) |
| 即食食物 | 1.6% (5/304) | 2.3% (19/819) | 0.4% (2/481) | 0% (0/47) |
| 耐萬古霉素腸道鏈球菌 | 驗出的百分比（驗出的樣本數目 / 測試的樣本數目） | |||
|---|---|---|---|---|
| 12/2019至 6/2020 (先導調查) | 2022 | 2023 | 1/2024至2/2024 | |
| 雞肉 | 0% (0/285) | 0.5% (1/211) | 0% (0/119) | 0% (0/25) |
| 豬肉 | 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) |
| *預切水果 | / | / | / | 0% (0/12) |
| *三文治 | / | / | / | 0% (0/10) |
| *燒味 | / | / | / | 0% (0/2) |
| *鹵味 | / | / | / | 0% (0/6) |
| 即食食物 | 0% (0/304) | 0.1% (1/719) | 0% (0/381) | 0% (0/47) |
*即食食物
恆常監測計劃期間，生肉和即食食物繼續被驗出含超廣譜β-內酰胺酶耐藥性腸道桿菌，現時水平相比2019-2020較低。
一般來說，恆常監測計劃期間即食食物被驗出含耐碳青霉烯細菌的比率呈下降趨勢。整體即食食物被驗出含耐碳青霉烯細菌的比例並沒有顯著差異的上升。
耐萬古霉素腸道鏈球菌至今甚少在食物中被發現。