meat economy.de – BONN At the University of Bonn, a "One-Health Working Group" has been established, which is examining the global relationship between human health, animal health and environmental health in the fight against antibiotic resistance.
Within the "One-Health Working Group", scientists from the University of Bonn specializing in the fields of medicine, microbiology, chemistry and agriculture are cooperating beyond institutes and faculties to develop research projects to protect against resistant germs and pool skills. This was announced by the university.
"Bonn is unique as a unique health place," said the head of the working group, Dr. med. Ricarda Schmithausen of the Institute of Hygiene and Public Health (IHPH) of the University Hospital, as she would cooperate with interdisciplinary institutes of the Faculty of Agriculture and Medicine. The One Health concept is also part of the Master's program "Risk Management Policies for Health and Hygiene", in cooperation with the United Nations University (UNU), the Center for Research for the Health Development (ZEF) and the German Association for International Cooperation (GIZ). a big role.
Scientific research develops application-specific recommendations for the protection of public health in the clinical and agricultural sectors. "One-Health is our common base, with which we study all the problems related to the distribution of antibiotics and resistant bacteria in the environment, but also in humans and animals, as well as connections and transmission channels, "explained Schmithausen.
Currently, the unique health laboratory of the two campuses in Bonn, Campus Poppelsdorf and Venusberg, is in the process of acquiring state-of-the-art technology. The goal is to consolidate research and use interdisciplinary skills to better protect people, animals and the environment from antibiotic-resistant bacteria.
"Our prevention potential is far from exhausted," said Schmithausen. The One-Health Working Group was created following the continuation of the joint HyReKA project, funded for years by the Federal Ministry of Education and Research. In addition, there are state grants and financial resources from business partners and politics.
source: fleischwirtschaft.de; EEs