Antimicrobial resistance (AMR) of foodborne bacteria represents one of the most serious challenges in the field of public health and safe food production[1]. According to a joint report by EFSA and ECDC, AMR in common foodborne bacteria such as Salmonella and Campylobacter remains a public health problem across Europe[1]. Antimicrobial resistance is a global threat that can easily spread across borders[3]. Findings from research in public catering facilities show the presence of pathogenic bacteria - Escherichia coli was detected in 11.8% of samples, while Bacillus cereus was present in 39.6% of the monitored samples[2]. Higher contamination was found on work surfaces in direct contact with food (44.6%) compared to workers' hands (30.2%)[2]. Staphylococcus aureus and Escherichia coli were present together in 14 out of 31 cases of investigated establishments[2]. In order to improve the situation, better coordination and understanding of the problem of antimicrobial resistance is needed[3].