REVIEW METHODOLOGY

This review was conducted using a structured narrative approach to synthesize current knowledge regarding ARs in foods of animal origin and their technological implications. Relevant literature was retrieved from major scientific databases, including PubMed, Scopus, Web of Science, and Google Scholar. The search strategy combined keywords such as “antibiotic residues,” “fermented foods,” “lactic acid bacteria,” “food safety,” “antimicrobial resistance,” and “detection methods.”

The selection criteria focused primarily on peer-reviewed articles published within the last 10 years, with particular emphasis on studies investigating the occurrence of residues, their technological effects on fermentation processes, analytical detection methods, and mitigation strategies. Seminal and highly cited earlier studies were also included, where appropriate, to provide historical background and mechanistic insights.

Studies were included if they provided quantitative or qualitative data on ARs in animal-derived foods, experimental evidence describing their effects on microbial fermentation, or information on analytical approaches for residue detection and monitoring. Articles dealing exclusively with clinical or environmental aspects without direct relevance to food systems were excluded.

Although this review followed a structured approach for literature selection and synthesis, certain limitations should be acknowledged. Variations in study design, analytical methodologies, sampling procedures, and regional surveillance capacities may affect the comparability of reported findings. In addition, differences in regulatory frameworks and residue-monitoring practices among countries may contribute to heterogeneity in the available evidence.

Therefore, the findings presented in this review should be interpreted in light of these methodological and geographical limitations. Nevertheless, the broad inclusion of studies from different regions and production systems provides a comprehensive overview of the current state of knowledge regarding the occurrence, technological impacts, detection, and mitigation of ARs in foods of animal origin.