Examination of Antibiotic-Resistant Bacteria in Processed Seafood Products in terms of Food Safety

Food is one of the most important requirements in ensuring the continuity of human health. The production, consumption, and sustainability of nutrient-rich foods are universal necessity. In addition to providing the necessary nutritional content for human health, it is important for foods to be produced and consumed safely. The presence of pathogenic bacteria and their development of resistance to antibiotics pose a risk to consumers. Antibiotic resistance is a process where bacteria develop resistance to antibiotics, carry resistance genes, and transfer them to other bacteria, making the treatment of diseases more challenging. The transmission of antibiotic-resistant bacteria, which have acquired resistance through various means, through food consumption to humans and their resistance to antibiotics used during disease treatment are concerning issues. Antibiotics used especially in animal farming and human treatment, can contribute to foodborne antibiotic resistance. Recent studies have focused on the detection and inhibition of bacteria resistant to antibiotics. This is very important as the amount of antibiotics used and the types of bacteria that become resistant are increasing every year. This review summarizes the antibiotic resistance mechanisms developed by bacteria detected in processed seafood products, as well as the precautions and solution suggestions to address this resistance.

کلیدواژه ها:

Seafood ، antibiotic resistance ، food safety ، pathogen ، public health