Antimicrobial resistance (AMR) is a serious global health issue, aggravated by antibiotic overuse and misuse in human medicine, animal care, and agriculture. This study looks at the different mechanisms that drive AMR, such as environmental contamination, horizontal gene transfer, and selective pressure, as well as the severe implications of AMR for human and animal health. This study demonstrates the need for concerted efforts across the scientific, healthcare, agricultural, and policy sectors to control the emergence of AMR. Some crucial strategies discussed include developing antimicrobial stewardship (AMS) programs, encouraging targeted narrow-spectrum antibiotic use, and emphasizing the significance of strict regulatory frameworks and surveillance systems, like the Global Antimicrobial Resistance and Use Surveillance System (GLASS) and the Access, Watch, and Reserve (AWaRe) classification. This study also emphasizes the need for national and international action plans in combating AMR and promotes the One Health strategy, which unifies environmental, animal, and human health. This study concludes that preventing the spread of AMR and maintaining the effectiveness of antibiotics for future generations requires a comprehensive, multidisciplinary, and internationally coordinated strategy.

Fumonisins, a class of mycotoxins predominantly produced by Fusarium species, represent a major threat to food safety and public health due to their widespread occurrence in staple crops including peanuts, wine, rice, sorghum, and mainly in maize and maize-based food and feed products. Although fumonisins occur in different groups, the fumonisin B series, particularly fumonisin B1 (FB1) and fumonisin B2 (FB2), are the most prevalent and toxic in this group of mycotoxins and are of public health significance due to the many debilitating human and animal diseases and mycotoxicosis they cause and their classification as by the International Agency for Research on Cancer (IARC) as a class 2B carcinogen (probable human carcinogen). This has made them one of the most regulated mycotoxins, with stringent regulatory limits on their levels in food and feeds destined for human and animal consumption, especially maize and maize-based products. Numerous countries have regulations on levels of fumonisins in foods and feeds that are intended to protect human and animal health. However, there are still gaps in knowledge, especially with regards to the molecular mechanisms underlying fumonisin-induced toxicity and their full impact on human health. Detection of fumonisins has been advanced through various methods, with immunological approaches such as Enzyme-Linked Immuno-Sorbent Assay (ELISA) and lateral flow immunoassays being widely used for their simplicity and adaptability. However, these methods face challenges such as cross-reactivity and matrix interference, necessitating the need for continued development of more sensitive and specific detection techniques. Chromatographic methods, including HPLC-FLD, are also employed in fumonisin analysis but require meticulous sample preparation and derivitization due to the low UV absorbance of fumonisins. This review provides a comprehensive overview of the fumonisin family, focusing on their biosynthesis, occurrence, toxicological effects, and levels of contamination found in foods and the factors affecting their presence. It also critically evaluates the current methods for fumonisin detection and quantification, including chromatographic techniques and immunological approaches such as ELISA and lateral flow immunoassays, highlighting the challenges associated with fumonisin detection in complex food matrices and emphasizing the need for more sensitive, rapid, and cost-effective detection methods.

Global consumer demand for probiotic-enriched functional foods has increased as consumers become increasingly aware of the connection between what they eat and its role in their long-term health. Compared with conventional foods that primarily deliver fundamental nutrients, functional foods include biologically active compounds capable of influencing physiological processes. While traditionally used probiotic strains like Lactobacillus and Bifidobacterium are still at the center of this trend, there is growing interest in the exploration of emerging and novel microbial candidates that harbor new functional properties. This review addresses the characterization, modes of action, technological limitations, regulatory guidelines, and prospective health benefits of new probiotic strains in functional foods. The review further highlights the need for precise strain selection, novel encapsulation technologies for viability, and strict safety assessments in accordance with EFSA’s QPS (Qualified Presumption of Safety) and the United States FDA GRAS (Generally Recognized As Safe) specifications. Current research focuses on the classical benefits of probiotics, including gut microbiota modulation, immunomodulation, antimicrobial activity, lowering of cholesterol, and mental health. However, long-term clinical validation, strain specificity, personalized application, and effective communication to consumers are some areas where gaps remain. Addressing these challenges through the incorporation of omics technologies, synthetic biology, and more detailed microbiome–host interaction studies will be the key to unlocking the full potential of next-generation probiotics and sustaining consumer trust in this emerging market.

The human microbiome plays a critical role in health and disease, with recent innovations in microbiome research offering groundbreaking insights that could reshape the future of healthcare. This study explored emerging methodologies, such as long-read sequencing, culturomics, synthetic biology, machine learning, and AI-driven diagnostics, that are transforming the field of microbiome–host interactions. Unlike traditional broad-spectrum approaches, these tools enable precise interventions, such as detecting foodborne pathogens and remediating polluted soils for safer agriculture. This work highlights the integration of interdisciplinary approaches and non-animal models, such as 3D cultures and organ-on-a-chip technologies, which address the limitations of current research and present ethical, scalable alternatives for microbiome studies. Focusing on food safety and environmental health, we examine how microbial variability impacts pathogen control in food chains and ecosystem resilience, integrating socioeconomic and environmental factors. The study also emphasizes the need to expand beyond bacterial-focused microbiome research, advocating for the inclusion of fungi, viruses, and helminths to deepen our understanding of therapeutic microbial consortia. The combination of high-throughput sequencing, biosensors, bioinformatics, and machine learning drives precision strategies, such as reducing food spoilage and enhancing soil fertility, paving the way for sustainable food systems and environmental management. Hence, this work offers a comprehensive framework for advancing microbiome interventions, providing valuable insights for researchers and professionals navigating this rapidly evolving field.

In recent years, there have been significant advances in the application of technology in professional kitchens. This evolution of “smart kitchens” has transformed the food processing sector, ensuring higher standards of food safety through continual microbial monitoring, quality control, and hygiene improvements. This review critically discusses the recent developments in technology in commercial kitchens, focusing on their impact on microbial safety, operational efficiency, and sustainability. The literature was sourced from peer-reviewed journals, industry publications, and regulatory documents published between 2000 and 2025, selected for their relevance to the assurance of food safety using emerging technologies especially for use in commercial kitchens. Some of the most significant of these technologies currently being employed in smart kitchens include the following: smart sensors and IoT devices, artificial intelligence and machine learning systems, blockchain-based traceability technology, robotics and automation, and wearable monitoring devices. The review evaluated these technologies against criteria such as adherence to existing food safety regulations, ease of integration, cost factors, staff training requirements, and consumer perception. It is shown that these innovations will significantly enhance hygiene control, reduce the levels of waste, and increase business revenue. However, they are constrained by high installation costs, integration complexity, lack of standardized assessment measures, and the need for harmonizing automation with human oversight. Thus, for the widespread and effective uptake of these technologies, there is a need for better collaboration between policymakers, food experts, and technology innovators in creating scalable, affordable, and regulation-compliant solutions. Overall, this review provides a consolidated evidence base and practical insights for stakeholders seeking to implement advanced microbial safety technologies in professional kitchens, highlighting both current capabilities and future research opportunities.