There are several solutions for sanitation in the food industry, one of which is the use of antibiotics. Antibiotics, which are classified as either natural or synthetic chemical substances, can inhibit the growth and survival of microorganisms. They play a crucial role in eliminating foodborne pathogens in the food industry. However, the increasing resistance of bacteria to these antibiotics poses a serious threat to public health and food security. To address this challenge, innovative approaches such as bacteriophage therapy and the use of predatory bacteria have been introduced, as they can effectively control bacterial infections, including those caused by resistant strains. Additionally, multi-drug resistance strategies and principles of high-efficiency sustainable agriculture contribute to improving food quality and safety. Alongside these efforts, methods for reducing dependence on antibiotics have been developed, including infection prevention and control measures as well as Reduction of antibiotic use in animals and the use of probiotics in aquaculture. Bacteria capable of developing resistance to antibiotics include heat-resistant Campylobacter, Salmonella, Staphylococcus aureus, and Enterococcus species. This article aims to provide a deeper understanding of the phenomenon of bacterial resistance to antibiotics and to analyze effective strategies for addressing this significant issue.