Antimicrobial-Resistance Bacteria in Food Products

Abstract

Antimicrobial resistance (AMR) is one of the emerging issues that can seriously im-pact human health directly and food supply indirectly. Antimicrobial agents are commonly used in food production environments to control animal diseases. Repeated exposure to different concentrations of antimicrobial agents may result in the foodborne bacteria to become resis-tant through specific genetic resistance mechanisms or the selective pressure of antimicrobials.