Food Processing and Safety

Foodborne diseases remain a major public health concern in the United States, where 31 known pathogens cause 9 million illnesses, 56,000 hospitalizations, and 1,300 deaths annually. Exposure to common food preservatives and surface sanitizers may induce antibiotic resistance and enhance the pathogenicity of bacterial pathogens in meat products. This research aims to study the use of food preservatives and surface sanitizers in food processing operations as a selective stress driving the prevalence of antibiotic resistance in bacteria. The expected findings from this study will facilitate the selection of proper meat sanitizers and preservatives to minimize the prevalence of antibiotic resistance and pathogenicity in the food chain.