Prevalence of antibiotic and heat resistant <i>Salmonella</i> species in the dairy value chain: a review

Milk and dairy products are essential constituents of balanced and nutritious diets worldwide; however, they are susceptible to contamination by Salmonella species, which can cause salmonellosis in consumers. This contamination raises significant public health concerns as epidemiological evidence has repeatedly identified milk and dairy products as sources of infectious disease outbreaks. Additionally, Salmonella infections can also affect dairy animals, impacting milk quality and resulting in economic losses for farmers. Traditional control methods include the use of antibiotics and heat, but Salmonella can develop resistance to these interventions, complicating efforts to ensure safety in the dairy industry. This review highlights the global prevalence of Salmonella in the dairy value chain, factors contributing to its contamination, and the demographics most affected. It also highlights commonly reported serotypes, their resistance mechanisms, and the urgent need for implementation of control strategies to reduce the public health burden of Salmonella contamination in milk and dairy products, with particular emphasis on resource-limited settings.