Combating Antimicrobial Resistance in the Food Chain Using Bioactive Compounds from Agricultural Waste

Author

Ojo Samuel Adekanmi, Mfon Gladys Nkechi, Stanley Osazuwa Omobude, Queen Amarachi Chibueze, Comfort Adedayo Fatokun, Motunrayo Racheal Owoyomi


Abstract

 The rise of antimicrobial-resistant bacteria across the food chain threatens public health and medical treatments globally. This problem is heavily driven by the routine use of synthetic antibiotics in livestock farming and chemical preservatives in food processing. Simultaneously, the agricultural sector struggles to manage massive volumes of organic waste, including seeds, peels, and pomace, which contribute to environmental degradation. This research addresses both issues by examining how agri-food waste can be converted into natural antimicrobial agents. By utilizing advanced laboratory techniques to extract bioactive compounds, specifically polyphenols and natural antioxidants, from these waste streams, the food industry can produce highly effective biopreservatives and functional animal feed additives. Replacing synthetic chemicals with these natural extracts significantly limits the proliferation of resistant pathogens in agricultural settings and finished food products. The study concludes that valorizing agricultural waste fits directly into a circular economy model, drastically reducing environmental pollution while providing a sustainable and scientifically backed strategy to protect consumers from antimicrobial resistance.



Keywords

Antimicrobial resistance; Bioactive compounds; Agricultural waste; Food safety; Circular economy.



Full Text:

Download Paper PDF


References


  1. Walsh, T.R. (2018). A one-health approach to antimicrobial resistance. Nature Microbiology, 3, 854-855. DOI: 10.1038/s41564-018-0208-5
  2. Zalewska, M., Błażejewska, A., Czapko, A., & Popowska, M. (2021). Antibiotics and Antibiotic Resistance Genes in Animal Manure - Consequences of Its Application in Agriculture. Frontiers in Microbiology, 12. DOI: 10.3389/fmicb.2021.610656
  3. Di Maro, M., Gargiulo, L., Gomez d'Ayala, G., & Duraccio, D. (2024). Exploring Antimicrobial Compounds from Agri-Food Wastes for Sustainable Applications. International Journal of Molecular Sciences, 25(23), 13171. DOI: 10.3390/ijms252313171
  4. Bouarab-Chibane, L., Forquet, V., Lantéri, P., et al. (2019). Antibacterial Properties of Polyphenols: Characterization and QSAR Models. Frontiers in Microbiology, 10, 829. DOI: 10.3389/fmicb.2019.00829
  5. Ullah, H., Hussain, Y., Santarcangelo, C., et al. (2022). Natural Polyphenols for the Preservation of Meat and Dairy Products. Molecules, 27(6), 1906. DOI: 10.3390/molecules27061906
  6. Chemat, F., Rombaut, N., Sicaire, A.G., et al. (2017). Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review. Ultrasonics Sonochemistry, 34, 540-560. DOI: 10.1016/j.ultsonch.2016.06.035
  7. Panzella, L., Moccia, F., Nasti, R., Marzorati, S., Verotta, L., & Napolitano, A. (2020). Bioactive phenolic compounds from agri-food wastes: An update on green and sustainable extraction methodologies. Frontiers in Nutrition, 7, 60. DOI: 10.3389/fnut.2020.00060

Share your valuable work from Social Media Buttons