ABSTRACT

Background and Aim: Antibiotic residues (ARs) in foods of animal origin have become a significant concern due to their effects on food safety and food-processing technologies. Although their role in antimicrobial resistance is well recognized, their influence on fermentation processes has received comparatively less attention. This review summarizes current evidence regarding the occurrence of ARs in dairy, meat, and aquatic products and examines their impact on the production of fermented foods. Evidence from different regions indicates that contamination remains widespread, with higher prevalence reported in countries with limited regulatory oversight. Residues of β-lactams, tetracyclines, macrolides, sulfonamides, and fluoroquinolones can inhibit beneficial microorganisms involved in fermentation, including lactic acid bacteria, yeasts, and halophilic microorganisms. Such inhibition disrupts acidification, proteolysis, and flavor development, leading to fermentation failure, reduced product quality, shortened shelf life, and increased risks of pathogen survival and biogenic amine accumulation. The review also compares available detection approaches, including chromatographic, immunological, microbiological, and biosensor-based methods. While advanced analytical techniques offer high sensitivity and specificity, their application remains limited in many low- and middle-income countries due to cost and technical requirements. Furthermore, important differences exist among international regulatory frameworks, creating challenges for monitoring and enforcement. To minimize these risks, a multi-level mitigation strategy involving responsible antibiotic use, improved husbandry practices, enhanced surveillance, rapid screening methods, and technological interventions is discussed. Emerging tools such as biosensors, metagenomics, and artificial intelligence may further strengthen monitoring and control systems. Despite increasing awareness, major research gaps remain, particularly regarding standardized thresholds for fermentation inhibition and the long-term effects of ARs on food microbiomes. Overall, this review highlights that ARs are not only a public health concern but also an important determinant of technological performance in fermented food production. These findings emphasize the need for integrated approaches combining veterinary, microbiological, technological, and regulatory perspectives to ensure food quality and safety. 

Keywords: Animal-derived foods, antimicrobial resistance, antibiotic residues, biosensors, detection methods, fermented foods, food safety, mitigation strategies.