The food-associated resistome is shaped by processing and production environments

Antimicrobial resistance (AMR) is a significant health threat, with 4.95 million deaths caused in 2019 by AMR micro-organisms. The misuse of AMs, particularly in clinical settings and agriculture, is a major driver of AMR increase. The diversity of resistant bacteria and AMR genes in food production systems remains poorly characterized. Some micro-organisms can survive and persist in food processing environments, serving as natural inoculants or posing a threat to human health. The diversity of AMR determinants in food production environments and their impact on the resistome of end food products is yet to be unraveled. A study by the MASTER EU Consortium analyzed 1,780 raw-material, end-product, and surface samples from 113 food processing facilities to test this hypothesis. The analyses provided an in-depth characterization of AMR determinants in foods and their processing environments, highlighting potential hotspots for their transfer and information on their carrier taxa and association with MGEs.