The emergence of antibiotic-resistant foodborne
pathogens is inherently linked to how antibiotics have
been used in food animal production. Every time an
antibiotic is used, its efficacy diminishes. Once bacteria develop resistance to a given antibiotic, they often
lack susceptibility to other antibiotics that share a
similar mode of action or coexist on the same bacterial plasmid. Creating policies, both in human medicine
and animal husbandry, which will minimize the overuse and misuse of antibiotics is essential.