In recent years, antibiotic resistance has reported to become widespread in bacteria, and animal, human, environmental ecosystem microbiota as a result of unconsciously and uncontrollably extensive use of antibiotics in humans and animals. Antibiotic resistance can be seen in pathogenic bacteria as well as in bacterial strains that can be found in the natural flora of foods such as lactic acid bacteria or added externally in food production. These resistance properties can be transferred to other microbiota members in the medium with genetic materials such as plasmids and transposons. Many species in lactic acid bacteria can be used in the food industry for starter and/or probiotic purposes. The World Health Organization recommends that lactic acid bacteria used in foods do not have transferable antibiotic resistance properties. However, some lactic acid bacteria species have antibiotic resistance genes naturally, and this is considered a desirable feature to be effective in regulating the intestinal flora after antibiotic applications. The presence of transferable resistance genes in potential probiotic bacteria also poses a considerable risk in terms of food safety and public health because of transferring these genes to food and intestinal origin pathogens. In this study, antibiotic resistance, which has become increasingly important in recent years, and its prevalence in lactic acid bacteria species used in foods are discussed.