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The aim of this review is to critically examine and synthesise current scientific evidence on the role of probiotics, prebiotics, and synbiotics in mitigating antimicrobial resistance (AMR) across the food chain, highlighting their mechanisms of action, practical applications in food systems, and potential contributions to global One Health strategies. Search terms included combinations such as probiotics AND food safety", "prebiotics AND antimicrobial resistance", "synbiotics AND foodborne pathogens", "alternatives to antibiotics in food", "biological control AND fermented foods", "probiotics AND Listeria", "antimicrobial resistance AND natural antimicrobials", "probiotics AND One Health", and "gut microbiota AND pathogen exclusion". Gibson and Roberfroid first introduced the term in 1995, defining synbiotics as combinations of probiotics and prebiotics that enhance host health by improving the survival and implantation of beneficial microorganisms in the gastrointestinal tract, while simultaneously stimulating the growth or metabolic activity of indigenous beneficial bacteria [110]. [Google Scholar] [CrossRef] Skonieczna-Żydecka, K., Kaczmarczyk, M., Łoniewski, I., Lara, L.F., Koulaouzidis, A., Misera, A., Maciejewska, D., Marlicz, W. A systematic review, meta-analysis, and meta-regression evaluating the efficacy and mechanisms of action of probiotics and synbiotics in the prevention of surgical site infections and surgery-related complications."