European health authorities are sounding the alarm on a growing and dangerous trend: common foodborne bacteria are becoming increasingly resistant to antibiotics, limiting treatment options and posing a serious public health challenge. The latest joint report from the European Food Safety Authority (EFSA) and the European Centre for Disease Prevention and Control (ECDC) shows that two of the most common causes of foodborne illness, Salmonella and Campylobacter, are showing high levels of resistance to critical drugs like ciprofloxacin, a key antibiotic used to treat severe infections. In fact, resistance in Campylobacter has become so widespread that ciprofloxacin is no longer recommended for treating human infections in many parts of Europe. Other commonly used antibiotics, including ampicillin, tetracyclines, and sulfonamides — are also losing effectiveness against these bacteria, narrowing the tools available to clinicians and increasing the risk of serious disease. 

Resistance isn’t purely a human-health issue: because these bacteria circulate between animals, food and people, the findings underscore how interconnected our food systems are and why a One Health approach, integrating human, animal and environmental health, is essential to safeguard antibiotics for future generations. Despite these concerning trends, there are encouraging signs in some regions where targeted efforts have reduced resistance levels to specific drugs, showing that coordinated action and responsible antibiotic use can make a difference. 

As foodborne infections continue to rise, protecting the effectiveness of existing treatments remains a priority for public health and food safety across Europe.