Since the first antibacterial agent, Prontosil, was developed in 1935, antimicrobials have been widely used to control human and animal bacterial infections (Gaynes, 2017). As global meat production moves toward intensive production systems, the global antimicrobial consumption by production animals has been predicted to increase by 67% (~42,445 tons) from 2010 to 2030 (Van Boeckel et al., 2015). However, any use of medically important antimicrobials risks the development and dissemination of antimicrobial resistant bacteria in the food chain (Alban et al., 2017). Infections with AMR bacteria have been conservatively estimated to cause 700,000 deaths globally each year, and may, based on model estimates, reach 10 million by 2050 with up to US $100 trillion in economic losses without effective mitigation (O'Neill, 2016). In the US, >2.8 million infections are caused by antimicrobial-resistant pathogens annually with >35,000 deaths and $20 billion cost as a result (CDC, 2019).Livestock exposure to antimicrobials has been an important source of selective pressure that leads to the development and transfer of antimicrobial resistance (AMR) genes (resistome) in bacterial