Editorial: Food pathogens and antimicrobial resistance

The issue of antimicrobial resistance (AMR) of microorganisms is prevalent worldwide (AN et al.) [1 ] . The overuse of antimicrobials in agricultural animals for food production has been proposed as the leading cause of the proliferation of antimicrobial-resistant pathogens (LADR et al.) [2] . Raw meat, cooked food products, and raw milk are often contaminated by food-borne pathogens, many of which are resistant to a variety of antimicrobials (G et al.) [3 ] . The exchange of genetic information among foodborne pathogens is a major factor in the development of antimicrobial resistance. Therefore, monitoring antimicrobial-resistant at different nodes in the food chain is particularly important to understand the spread of antimicrobial-resistant (PA et al.) [4 ] .In this special issue, nine original research articles and one review have Research has shown that intestinal microbiota plays a critical role in maintaining the integrity of gut barrier, and specific microorganisms in digestive tracts can aid in the treatment of gastrointestinal diseases, thereby reducing the reliance of antimicrobials and other drugs (R et al.) [ 5 ] . Using a