Abstract
The diverse microbial community of traditional fermented foods depends on the raw ingredients of each geographical region and traditional processing procedures. However, these foods could act as vehicles for antibiotic-resistant bacteria and their antibiotic resistance (AR) genes, which can be transferred to commensal and pathogenic bacteria throughout the food chain and gastrointestinal tract. The most common AR profiles among bacteria in traditional fermented foods from different origins present the ubiquity of erythromycin (erm genes) and tetracycline (tet genes) resistance genes, especially in lactic acid bacteria (LAB). However, there is a scarcity of data about other AR.
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