This chapter tries to give an answer to the important question asked today whether the use of biocides in the food industry can result in bacterial resistance to biocides and thereby give rise to biocide antibiotic cross- and coresistance. To avoid the development of resistant bacteria the importance of thorough cleaning and correct disinfection of the equipment is emphasized, because if eliminating all bacteria from the equipment, there will be no development of resistance. The aim to achieving this is to try to remove all bacteria from the equipment and the product-contact surfaces. An overview is given of the most important biocides used, their mode of action, the various mechanisms of resistance in bacteria to biocides, and suggested solutions to the problem of biocide resistance in bacteria.