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The escalating presence of antibiotic-resistant bacteria (ARB) in food systems presents a pressing challenge, particularly in preventing contamination and ensuring food safety. Traditional sanitation methods, such as cooking and chemical disinfectants, provide effective means to reduce ARB, yet there is a growing need for additional preventive measures directly on food surfaces. This review explores the potential of chitosan-phytochemical composites (CPCs) as surface coatings to prevent the initial contamination of food by ARB, thereby offering a novel complementary approach to conventional food safety practices. Chitosan, combined with active plant-derived metabolites (phytochemicals), forms composites with notable antibacterial and antioxidant properties that enhance its protective effects. We examine CPC synthesis methodologies, including chemical modifications, free radical-induced grafting, and enzyme-mediated techniques, which enhance the stability and activity of CPCs against ARB. Highlighting recent findings on CPCs' antibacterial efficacy through minimum inhibitory concentrations (MIC) and zones of inhibition, this review underscores its potential to reduce ARB contamination risks on food surfaces, particularly in seafood, meat, and postharvest products. The insights provided here aim to encourage future strategies leveraging CPCs as a preventative surface treatment to mitigate ARB in food production and processing environments.
Doan et al. (Tue,) studied this question.