antimicrobial resistance in foodborne pathogens

Antimicrobial resistance in foodborne pathogens occurs when bacteria that cause illnesses from food, like Salmonella or E. coli, evolve to survive the antibiotics meant to kill them. This makes infections harder to treat and can lead to longer illnesses, more hospital stays, and increased risk of serious complications. Resistance develops mainly from the overuse or misuse of antibiotics in humans, animals, and agriculture. Preventing this involves responsible antibiotic use, proper food handling, and better hygiene to reduce the spread of resistant bacteria and protect public health.