Bacterial Antimicrobial Resistance in Meat Products—Current Concepts

Abstract

This paper presents the main trends in antimicrobial resistance (AMR), as well as their health and other consequences; current knowledge about the emergence, spread, and mechanisms of AMR; and the progress to date in understanding possible pathways of resistance through the food chain and the role of food as a vector of antibiotic-resistant bacteria. We have reviewed the main approaches to the prevention and control of the development, selection, and spread of AMR in food-producing animals (FPAs) and the meat industry; bacterial AMR in FPA; the most significant and dangerous pathogens that show AMR; transmitted by meat and meat products; strategies to prevent the occurrence of AMR microorganism infections; and, recently, AMR monitoring and surveillance programs in meat production and processing. This study reviews the results of various studies, as well as inspiring and motivating reviews, that address the state of the art of AMR in targeted diverse niches that are integrated by the multidisciplinary “One Health” approach, as well as future strategies for reducing AMR. To successfully address the challenges associated with AMR, it is necessary to integrate monitoring and surveillance across the environment–raw materials–food (meat)–people continuum. It is necessary to permanently improve and expand the NCBI Pathogen Detection Isolate Browser (NPDIB) database and supplement it with the results of future research to identify and investigate genes that coordinate stress response and AMR.