Emergence and Spread of Antimicrobial Resistance in Bacterial Food-Borne Pathogens

The emergence of antimicrobial resistance (AMR) in bacterial food-borne pathogens is a real concern for public health and food security worldwide.Salmonella, Escherichia coli, Campylobacter, Listeria monocytogenes, and Shigella pathogens are becoming resistant to antimicrobials commonly used to treat infections, reducing the effectiveness of treatment and increasing the threat of fatal disease.Risk factors associated with this crisis include excess and inappropriate use of antimicrobials in both human and veterinary medicine, extensive use in food animal production to promote growth and prevent illness, poor hygienic standards in the food production chain, and the resurgence of antimicrobial resistance genes in environmental reservoirs.Antimicrobial resistance in bacteria affecting human beings, animals, and ecosystems represents a critical One Health challenge.Its implications are severe and include greater morbidity and mortality, longer stays in hospitals, and economic burden on health care and agriculture.The fight against AMR requires the rationalized use of antibiotics, more regulation, good agricultural practices, and sustainable options, including probiotics, phytochemicals, bacteriophages, and vaccines.Priorities should be directed toward new antimicrobials, alternative treatments, and combined surveillance in the future.This review article has described the key elements of AMR in food-borne pathogens.