## 1 Introduction  
Several types of pathogens can cause foodborne illness, including viruses, bacteria, fungi, and parasites [1, 2]. The majority of pathogens transmitted through food are bacteria, which cause a wide array of illnesses in both humans and animals [1, 3, 4, 5, 6, 7]. Among the most common bacteria found in food are _Salmonella_, _Shigella_ species, _Listeria monocytogenes_(_L. monocytogenesense_), _Bacillus_ species, _Yersinia_ species, _Clostridium botulinum_, _Clostridium perfingens_, _Escherichia coli_ (_E. coli_), _Staphylococcus aureus_ (_S. aureus_), _Campylobacter_ species, and _Vibrio cholera_[8]. Several stages can lead to food contamination, including the environments in which animals are raised and vegetables are cultivated and harvested [9]. Contamination can also occur during the manufacturing process, such as shipment, processing, or handling. Additionally, cross-contamination can occur due to the people who prepare or consume food [10; 11]. The Global Burden of Disease Study estimates that 0.1% of people worldwide die as a result of eating contaminated food, with 420,000 deaths occurring annually and over 33 million healthy lives lost [12; 13]. The World Health Organization (WHO) estimates that more than half of all foodborne infections lead to diarrhea, resulting in approximately 2 million deaths each year [14]. According to a 2018 study by the World Bank, diseases transmitted through contaminated food are estimated to cost low- and middle-income countries around $95 billion, with treatment for foodborne illnesses alone costing approximately $15 billion annually [15]. In Saudi Arabia, the Food and Drug Authority has developed a coordinated strategy to ensure the safety of food sold by family-owned food trucks and improve the knowledge and practices of food truck vendors. This strategy involves implementing essential legislation. Under this legislation, food vendors would be required to adhere to food safety and cleanliness requirements, ultimately reducing the risk of foodborne illnesses [16]. The use of antimicrobial agents is frequently employed to treat infectious diseases in both humans and animals [17; 18; 19; 20]. However, their use has resulted in the development of multidrug-resistant microorganisms, which may be difficult to treat and potentially life-threatening [21; 22]. Thus, using antimicrobial agents responsibly and taking measures to prevent their misuse is important. Recently, a serious concern has been raised about the inappropriate and unchecked use of antibiotics in animal medicine [20; 23; 24]. This has led to the development of multidrug-resistant bacteria, which are transmitted to humans as a result of food consumption. As a result, there is an urgent need for stricter regulations on the use of antibiotics in animal medicine [25]. A major consequence of leftover antibiotics in food products derived from animals is the spread of bacteria that are resistant to antibiotics [26; 27]. The existence of multidrug-resistant microorganisms in food products may be responsible for foodborne diseases that are difficult to treat in humans [28; 29]. Over time, these bacteria may accumulate and cause infections that are resistant to common antibiotics. The risk of foodborne illness can therefore be reduced by taking preventive measures [18; 19; 30; 31]. As a result, when an antibiotic-resistant strain infects a host, the genes can be passed on to microorganisms inside and outside of the host [32]. The increase in drug resistance is recognized as a global problem [33]. In the animal husbandry and health sectors, it has been demonstrated that the proper use of antimicrobials is critical. According to these studies, the number of diseases caused by bacteria that are multidrug-resistant and are acquired from numerous sources, including food chains, is on the rise [34; 35; 36]. A higher risk of therapeutic complications and unsatisfactory clinical results can result from the difficulty in obtaining therapeutic medications due to antimicrobial resistance [37].