Lactobacilli are generally recognized as safe and are not responsible for human infections in healthy people (Z’Graggen et al. 2005).However, they might act as reservoirs of transmissible antibiotic-resistance genes that under certain conditions could be transferred to food or gut microbiota (Jacobsen et al. 2007). In addition, the emergence of antibiotic-resistant food-borne pathogens origination from meat products (Doyle and Erickson 2006) raises the question of the possibility of gene transfer between industrial bacterial species and food-borne pathogens.