This is the same reason I far prefer to disinfect with bleach rather than antibacterial cleaners - the anti bacterial properties last for ages and are messing up the sewage plants here in the UK. Can't imagine what they are doing to our water ways here (sewage ends up in our streams and lakes with alarming regularity).
Bleach on the other hand loses effectiveness quickly.
Generally, "antibacterial" cleaners are full of antibiotics. The ones used are usually those that are poorly absorbed by the human GI tract, and thus of limited potential medical use in humans. But since the mechanisms of action aren't unique, they too promote antibiotic resistance.
Why would they be? They are anti biotics, not antibiotics. There is no need to selectively kill bacteria. You can go all-in and kill literally everything.
"Kill everything" generally means something like bleach, which is very effective but not so great for your hands.
Anyway, I'm not saying that's the way it should be, just the way it is. Selecting for compounds that don't kill eukaryotes is one of the ways you get your product on the market.
Likewise, but don't forget that bacteria have loads of uses and niches in the environment, so killing 'good bacteria' in a stream or environment (or in your body) can have greater impacts than it might first seem.
Bleach on the other hand loses effectiveness quickly.