Antibiotic Resistance Bacteria – A Threat to Food Safety


  • Azmina Lalani McGill University Canada



Antibiotic, Resistance Bacteria, Food Safety, FOOD CHAIN


The use of antibiotics and the frequency of their use to curb infectious diseases have been increasing.
This has resulted in the build-up of resistance in bacteria causing these diseases. The build-up of
resistance is a natural process and therefore extensive focused research is required with respect to
characteristics of a bacteria and their response to inactivation mechanism. It is also important to gain
information on the mechanism action of these microbes to understand how they spread the
resistance. The ever-growing outbreaks related to the food borne pathogens and food product recalls
worldwide explains the importance of controlling pathogens in food. To top it all, resistance build-up
in a pathogen has created new challenges for the food industry to produce safe food. This paper
explains mechanism of the resistant spread of bacteria, the spread of resistance of bacteria in the food
chain, the role of food in spreading the antibiotic resistant foodborne pathogens and the control
measures required to prevent the antimicrobial resistance.


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How to Cite

A. Lalani, “Antibiotic Resistance Bacteria – A Threat to Food Safety”, FASJ, vol. 1, no. 4, Oct. 2020.