Comprehensive Review on Tackling Antibiotic Resistance in Traditional Meat via Innovative Alternative Meat Solutions

Abstract

The use of antibiotics in industrial livestock farming has contributed to increased meat production, but it has also sparked significant concerns regarding food safety, public health, and environmental sustainability. Beyond public health and sustainability concerns, consumers also face direct exposure risks through antibiotic residues in meat. In contrast, excessive antibiotic use in livestock significantly contributes to the global rise of antibiotic resistance (ABR). The spread of antibiotic-resistant bacteria threatens clinical treatment effectiveness and poses a significant global health challenge. Additionally, ecological contamination from antibiotics in animal waste negatively impacts environmental microbial communities and facilitates resistance gene dissemination. Although regulatory actions have restricted antibiotic use and residues, enforcement remains inconsistent across countries, emphasizing the need for strategies to reduce antibiotic dependency in meat production. Second-generation meat technologies have emerged as promising alternatives. Plant-based meats, cultured (lab-grown) meats, and microbial protein products offer antibiotic-free protein sources that meet growing consumer demand while mitigating risks linked to conventional meat production. Legumes and grains are the primary sources of plant-based meat alternatives and are not treated with antibiotics in the same way as livestock. As a result, plant-based proteins generally present a significantly lower risk of antibiotic exposure, although indirect contamination cannot be entirely ruled out. Cultured meat does not use antibiotics, as it grows animal cells under sterile laboratory conditions, and replicates the meat experience closely, both in texture and taste. Through fermentation of tiny single-cell organisms, microbial proteins offer a renewable, scalable, and antibiotic-free source of protein. While regulatory measures exist, inconsistent enforcement and continued reliance on antibiotics in animal agriculture have intensified the global ABR crisis. Although alternative meat technologies such as plant-based, cultured, and microbial proteins have gained attention as sustainable and antibiotic-free protein sources, their role in reducing antibiotic dependency and mitigating ABR risks remains underexplored in current literature. This review addresses that gap by examining the health and environmental threats posed by antibiotic use in livestock, evaluating the antibiotic-free potential of meat alternatives, and assessing their contributions to sustainability, ABR mitigation, and global food security. It also outlines the challenges, limitations, and future directions for transitioning toward safer, more resilient protein systems.