ABSTRACT
The complex issue of antimicrobial resistance requires a wide multidisciplinary approach to predict and avoid the undesirable publichealth consequences along the whole food-producing chain. Fermented meat products are traditionally well accepted by consumers that are aware on potential hazards (primarily related to nutritional aspects; e.g. salt, fat content, additives etc.). Classical microbiological hazards (foodborne pathogens) are less expected due to known hurdles in fermented meat technology. Lactic acid bacteria are even the part of hurdle concept, and controversialy they have been recognized as part of antimicrobial resistance problem. Nevertheless, their significance in human nutrition (probiotics) and food technology (starter cultures) should not be questioned. Strategies for reduction of AMR in fermented food microbiota should be based on prudent use of antimicrobials in food animals and application of competitive starter cultures in food fermentation.
