Antibiotics are used today to treat not only human diseases but also in livestock and poultry farming to increase production. This overuse of antibiotics has led to their uncontrolled release into the food chain. The widespread use of antibiotics in agriculture, livestock, and aquaculture is of great concern; the presence of antibiotic residues in food contributes to the natural development of antibiotic resistance in pathogenic microbial populations. The emergence of antibiotic resistance in microbial communities poses a global threat to food safety. Implementing basic food safety practices, such as using effective cooking temperatures, washing fruits and vegetables, following proper hygiene and maintaining appropriate food storage conditions, can effectively control and reduce the development and spread of antibiotic-resistant bacteria. However, these methods alone are not sufficient to fully mitigate the undesirable and often long-lasting effects of the spread and persistence of antibiotic resistance in the environment. The development of antimicrobial resistance in a population can be mitigated through the use of specific combinations of antimicrobial agents, the use of natural antimicrobials, advanced food processing and packaging technologies such as cold plasma, the use of biosensors and monitoring technologies, the implementation of sustainable aquaculture practices and good agricultural practices, the rapid detection of antibiotic residues in the food supply chain, and regulatory and policy measures for the use of antimicrobials in food production.