Effects of iron additives on the removal of antibiotics and antibiotic resistance genes in anaerobic fermentation of food waste

Abstract

The presence of antibiotics and antibiotic resistance genes (ARGs) in food waste (FW) during anaerobic fermentation poses significant environmental and health risks. This study elucidated the potential of iron additives, specifically 500-nm and 50-nm zero-valent iron (ZVI) and magnetite, in mitigating these contaminants. These findings revealed that 500-nm magnetite significantly reduced tetracyclines by 81.04%, while 500-nm ZVI effectively reduced cefotaxime by 89.90%. Furthermore, both 500-nm and 50-nm ZVI were observed to decrease different types and abundance of heavy metal resistance and virulence genes. Interestingly, while 500-nm ZVI reduced the overall abundance of ARGs by 50%, 500-nm magnetite primarily reduced the diversity of ARGs without significantly impacting their abundance. These results elucidate the efficacy of iron additives in addressing antibiotic contamination and resistance during the anaerobic fermentation process of FW. The findings acquired from this study mitigate the development of innovative and environmentally sustainable technologies for FW treatment, emphasizing the reduction of environmental risks and enhancement of treatment efficiency.