ABSTRACT
Antimicrobial resistance (AMR) is one of the leading public health issues which is closely related to farm animals, environment and food of animal origin. In this respect, production of ready-to-eat products, such as fermented meat products requires strict hygienic and technological procedures to prevent potential risk to consumers. The connection of primary production at the farm level and food processing is particularly evident in spreading of resistant bacteria or resistance determinants along the agri-food chain, including thermally untreated products such as fermented meat products (Zdolec 2016).
