Probiotics, Prebiotics and Synbiotics for Combating Antimicrobial Resistance in the Food Chain

The increasing prevalence of antimicrobial resistance (AMR) among foodborne pathogens has emerged as a critical global health concern, undermining the efficacy of conventional antimicrobial agents and threatening the safety and integrity of the food supply chain. In response, probiotics, prebiotics, and their combinations as synbiotics are increasingly recognised as sustainable, health-oriented strategies to mitigate AMR across the food chain. Probiotics—live microorganisms that, when administered in adequate amounts, confer health benefits to the host—contribute to AMR mitigation through multiple mechanisms, including competitive exclusion of resistant pathogens, production of antimicrobial metabolites (e.g., bacteriocins and organic acids), modulation of host immunity, and restoration of gut microbial balance. Prebiotics, defined as non-digestible food ingredients, selectively stimulate the growth and/or metabolic activity of beneficial bacteria such as Lactobacillus and Bifidobacterium spp., thereby reinforcing colonisation resistance. When combined as synbiotics, these agents may exert synergistic effects, enhancing microbial resilience, promoting gut health, and reducing the colonisation and persistence of AMR-related pathogens. The integration of these bio-based approaches into food systems—particularly in the development of fermented and functional foods—supports broader One Health objectives by reducing the need for antibiotics and contributing to global AMR containment efforts. This review summarises current scientific insights, explores practical applications, and outlines future perspectives on the role of probiotics, prebiotics, and synbiotics in combating AMR throughout the food chain.