Antimicrobial resistance in foodborne Salmonella: Recent trends, mechanisms, and public health risks

Antimicrobial resistance in foodborne Salmonella is an escalating global threat, with substantial contamination across major food categories—particularly meat (18.5%), but also milk, produce, and eggs. Resistance to key antibiotics such as β-lactams, tetracyclines, and fluoroquinolones is increasing, driven largely by antibiotic misuse in human medicine and agriculture. The spread of multidrug-resistant strains is facilitated by mobile genetic elements, including plasmid-borne resistance genes and efflux mechanisms. This trend compromises treatment efficacy, increases morbidity, mortality, and healthcare costs, and threatens food security and trade. Addressing the issue requires coordinated One Health strategies, including improved surveillance, responsible antimicrobial use, strengthened biosecurity and food safety practices, and investment in innovative alternatives such as bacteriophage and CRISPR-based therapies.