Review of antimicrobial-resistant ESKAPEE pathogens in food sources and their relevance to the One Health approach

Dunja Mišić; Vesna Đorđević; Vesna V. Janković; Branko Velebit; Radmila Mitrović; Brankica Lakićević; Lazar Milojević

doi:10.18485/meattech.2025.66.3.48

Dunja Mišić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0006-2213-2612
Vesna Đorđević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0008-5187-4089
Vesna V. Janković Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0003-0095-1498
Branko Velebit Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7577-8074
Radmila Mitrović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-2912-2784
Brankica Lakićević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-0175-5830
Lazar Milojević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-6901-6033

DOI: https://doi.org/10.18485/meattech.2025.66.3.48

Keywords: Antimicrobial resistance, ESKAPEE pathogens, Meat safety, Foodborne pathogens, One Health, Multidrug resistance

Abstract

Antimicrobial resistance (AMR) is a growing concern globally, particularly with ESKAPEE pathogens (Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, Enterobacter spp., and Escherichia coli) which have developed multidrug resistance. While traditionally associated with healthcare settings, these pathogens are increasingly being found in food sources, particularly meat products, and agricultural environments. This review explores the mechanisms by which ESKAPEE pathogens acquire antimicrobial resistance, their occurrence in meat and other food products, and the implications for food safety. It also discusses the environmental reservoirs, including water sources, and the challenges posed by the spread of these pathogens within the meat production and processing chains. Surveillance programs monitoring the prevalence of AMR in the food industry, especially in relation to meat, are outlined, highlighting the need for improved detection and control measures. The review emphasizes the importance of a One Health approach, recognizing the interconnectedness of human, animal, and environmental health. Addressing AMR in meat and food production requires coordinated efforts across sectors, including public awareness campaigns and enhanced food safety protocols, to limit the spread of resistant ESKAPEE strains.