Prevalence of Antibiotic Resistant Bacteria in Dairy and Non-Dairy Food Samples

Abstract

Food safety is defined as the assurance that food will not harm public when cooked and/or consumed according to its intended purpose (WHO, 2022). Microbiological standards relating to product safety and quality are required by the food industry globally. Pathogenic bacteria that might seriously harm consumers are subject to stringent limitations or even zero tolerance (Group, 2010). Approximately a qumier of the population is now at an increased risk of becoming sick due to the sharp rise in foodborne diseases over the past 25 years (Oliver, Jayarao, & Almeida, 2005). According to the WHO, around 420 000 people perish each year and an approximated 600 million individuals worldwide get sick from consuming spoiled food, thus wasting 33 million years of healthy life (WHO, 2022). The CDC (Center for Disease Control and Prevention) estimates that foodborne pathogenic organisms are responsible for millions of ailments worldwide each year (Control & Prevention, 2010). Dairy and meat products are the foods that are most frequently implicated. Amongst the main foodborne pathogens impacting humans globally are Salmonella typhimurium, Shigella spp. , and Escherichia coli (Sofy, Sharaf, Al Karim, Hmed, & Moharam, 2017).