Antimicrobials in human medicine are classified by The World Health Organization (WHO) into three groups: critically important antimicrobials (CIA), highly important antimicrobials (HIA), and important antimicrobials (IA). CIA are antibiotic classes that satisfy two main criteria: that they are the sole or the only available limited therapeutic option to effectively treat severe bacterial infections in humans (Criterion 1), and infections where bacteria are transmitted to humans from non-human sources or have the potential to acquire resistance genes from non-human sources (Criterion 2). WHO emphasizes the need for cautious and responsible use of the CIA to mitigate risk and safeguard human health. Specific antimicrobials within the CIA with a high priority for management are reclassified as “highest priority critically important antimicrobials (HP-CIA)” and include the 3rd generation of cephalosporins and the next generation of macrolides, quinolones, glycopeptides, and polymyxins. The CIA list is the scientific basis for risk assessment and risk management policies that warrant using antimicrobials to reduce antimicrobial resistance in several countries. In addition, the CIA list ensures food safety in the food industry, including for the popular food chain companies McDonald's and KFC. The continuous update of the CIA list reflects the advancement in research and emerging future challenges. Thus, active and deliberate evaluation of antimicrobial resistance and the construction of a list that reflects the specific circumstances of a country are essential to safeguarding food security.

ABSTRACT
항생제를 중요도에 따라 3개 그룹으로 분류
‘최우선 중요 항생제’ 선정
WHO AGISAR 전문가 그룹에서 지속적인 CIA 검토
CIA 목록의 의의 및 활용
식품안전 분야에서의 중요 항생제 목록 활용
국가별 특성에 따른 중요 항생제 목록 재분류 필요성
Conclusion
Acknowledgement
국문요약
Conflict of interests
ORCID
References

• 곽효선(경희대학교 식품생명공학과) | Hyo-Sun Kwak (Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Korea)
• 함준혁(경희대학교 식품생명공학과) | Jun-Hyeok Ham (Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Korea)
• 김이슬(경희대학교 식품생명공학과) | Eiseul Kim (Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Korea)
• 채은화(경희대학교 식품생명공학과) | Yinhua Cai (Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Korea)
• 정상희(호서대학교 임상병리학과) | Sang-Hee Jeong (Department of Biomedical Science, Hoseo University, Asan, Korea)
• 김해영(경희대학교 식품생명공학과) | Hae-Yeong Kim (Department of Food Science and Biotechnology, Kyung Hee University, Yongin, Korea) Corresponding author