Antibiotic resistance strains in ready to eat foods from hospital and community in Rome, Italy: where are more widespread and what implications?

Special Issue: Coatings and Thin Films as Functional and Protective Structures in Food Technology and Their Potential in Packaging Applications

“…This constitutes a serious threat not only in medicine but also in the food industry [1,2]. It has been shown many times that microorganisms isolated from food are characterized by antibiotic resistance, which indicates the difficulty in eliminating bacteria from the food processing environment [3][4][5]. An additional factor hindering the maintenance of the microbiological safety of food is the presence of bacteria in biofilms-as complex structures surrounded by a layer of extracellular matrix, their antimicrobial tolerance is up to a thousand times greater than a single bacterium [6].…”