Work overview

Section 10 of 15

KEY RESEARCH GAPS

Technological impacts of antibiotic residues in animal-derived fermented foods: Mechanisms, detection challenges, regulatory gaps, and mitigation strategies

Mbarga Manga Joseph Arsene, Bassa Zacharie Carime, Parfait Kezimana, Ibrahim Khelifi, Anyutoulou Kitio Linda Davares, Elena Vasilyeva, Nadezhda Sachivkina, Maria Molchanova, Natallia Zhabo, Marina Avdonina, and Ntolo Bomba Arly Thérèse · 2026

Contents

Section 10 of 15

  1. 01INTRODUCTION
  2. 02REVIEW METHODOLOGY
  3. 03OCCURRENCE OF ARS IN FOODS OF ANIMAL ORIGIN
  4. 04FACTORS DRIVING RESIDUE PERSISTENCE
  5. 05CRITICAL SYNTHESIS AND IMPLICATIONS
  6. 06TECHNOLOGICAL RISKS OF ARS IN FERMENTED ANIMAL-DERIVED FOODS
  7. 07DETECTION AND MONITORING OF ARS
  8. 08MITIGATION STRATEGIES FOR REDUCING ARS IN FOOD
  9. 09FUTURE PERSPECTIVES AND RESEARCH DIRECTIONS
  10. 10KEY RESEARCH GAPS
  11. 11STRATEGIC OUTLOOK
  12. 12CONCLUSION
  13. 13DATA AVAILABILITY
  14. 14GENERATIVE AI DECLARATION
  15. 15AUTHORS’ CONTRIBUTIONS
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Work overview

Section 10 of 15

KEY RESEARCH GAPS

Mbarga Manga Joseph Arsene, Bassa Zacharie Carime, Parfait Kezimana, Ibrahim Khelifi, Anyutoulou Kitio Linda Davares, Elena Vasilyeva, Nadezhda Sachivkina, Maria Molchanova, Natallia Zhabo, Marina Avdonina, and Ntolo Bomba Arly Thérèse · about 1 minutes

Original source ↗

Despite increasing interest in ARs, several important knowledge gaps remain:

  1. Lack of standardized dose-response thresholds linking AR concentrations with fermentation inhibition.

  2. Limited longitudinal studies evaluating the effects of ARs on fermentation microbiomes.

  3. Insufficient information regarding the co-occurrence of ARs and AMR genes in fermented foods.

  4. Limited integration of advanced analytical tools, including AI and metagenomics, into routine monitoring systems.

  5. Scarcity of scalable and economically viable solutions suitable for artisanal and smallholder production systems.

  6. Inadequate comparative studies among dairy, meat, and aquatic fermentation systems.

  7. Limited understanding of the long-term ecological consequences of chronic low-level AR exposure on fermentation microbiota and food quality.