Aquaculture is the fastest-growing food production sector in the world, crucial for global food security. However, its growth has led to increased antibiotic use to combat bacterial diseases, raising concerns worldwide about antimicrobial resistance (AMR).

The global effort to reduce antibiotic use and antimicrobial resistance in aquaculture is motivated by a mix of factors, including regulatory pressures, consumer demand, market needs, and scientific progress. It is no longer a niche concern but a key part of building a sustainable and responsible seafood industry worldwide.

Consumers are becoming more conscious of the origins and production methods of their food. There is a growing demand for “antibiotic-free” or “sustainably farmed” seafood, particularly in key markets like North America and Europe. This shift in consumer preference has a direct impact on the entire supply chain.

 In response, major retailers and food service companies are setting their own standards and sourcing policies. Many are requiring their suppliers to provide third-party certifications (e.g., Global Aquaculture Alliance BAP, ASC) that verify responsible practices, including minimal use of antibiotics. This market-driven pressure incentivizes producers to adopt alternative disease management strategies to access and maintain market share. 

For example, private and public initiatives such as the Chilean Salmon antibiotic reduction program (CSARP), Pincoy Initiatives, and PROA have helped reduce antibiotic use in the Chilean salmon industry.

This session will focus on the global challenge of reducing antibiotic use in aquaculture and the role of Antimicrobial Resistance in Aquaculture by examining strategies, innovations, and collective efforts that drive the industry toward greater sustainability and resilience. It will explore the state of the art,  techniques, innovations, regulations, and collaborative efforts that are leading the transition toward a more sustainable and resilient sector.

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