Antibiotic Resistance and Emerging Alternatives for Controlling Foodborne Pathogens

Abstract

Antibiotic resistance in foodborne pathogens poses a significant challenge to public health and food safety. Major foodborne pathogens, such as Salmonella, Campylobacter, Escherichia coli, and Listeria monocytogenes, are commonly linked to contaminated meat, poultry, dairy products, and fresh produce, and their resistance to antibiotics is a growing concern. This resistance arises through genetic mechanisms like mutations and horizontal gene transfer, facilitated by resistance factors such as efflux pumps and biofilm formation. Geographical and temporal trends reveal disparities in resistance levels, with higher prevalence in low- and middle-income countries due to unregulated antibiotic use. Both agricultural and clinical antibiotic applications contribute to resistance, necessitating urgent intervention. Alternatives to antibiotics offer promising strategies to control foodborne pathogens. Bacteriophages, which target specific bacteria, are already applied in food safety but face limitations like phage resistance. Probiotics and prebiotics enhance gut health and inhibit pathogens, with effective combinations demonstrating synergistic effects. Antimicrobial peptides (AMPs) from natural and synthetic sources offer a broad spectrum of activity, while essential oils and plant extracts provide natural antimicrobial solutions in food preservation. Nano-based interventions, such as silver and chitosan nanoparticles, show potential but raise concerns about toxicity and environmental impacts. Vaccination strategies targeting livestock and humans offer a proactive approach but face challenges in development and implementation. CRISPR/CAS systems enable precise gene editing to eliminate resistance genes, while emerging solutions like lysozymes and competitive exclusion products further expand the toolkit. Applications of these alternatives span food processing, preservation, and animal agriculture, significantly reducing pathogen prevalence. Regulatory and policy frameworks must support their integration into food systems. Global collaborations and innovations are crucial for combating antibiotic resistance effectively, thereby ensuring safer food production and enhanced public health protection.