Food Production Chain Research Articles

Overview of Antimicrobial Resistant ESKAPEE Pathogens in Food Sources and Their Implications from a One Health Perspective.

Antimicrobial resistance is an increasing societal burden worldwide, with ESKAPEE (Enterococcus faecium, Staphylococcus aureus, Klebsiella pneumoniae, Acinetobacter baumannii, Pseudomonas aeruginosa, Enterobacter species and Escherichia coli) pathogens overwhelming the healthcare sectors and more recently becoming predominantly a concern for their persistence in food and food industries, including agricultural settings and animal husbandry environments. The aim of this review is to explore the mechanisms by which the ESKAPEE group gained its multidrug resistance profiles, to analyse their occurrence in different foods and other related reservoirs, including water, and to address the current challenges due to their spread within the food production chain. Moreover, the repertoire of surveillance programmes available focused on monitoring their occurrence, common reservoirs and the spread of antimicrobial resistance are described in this review paper. Evidence from the literature suggests that restricting our scope in relation to multidrug resistance in ESKAPEE pathogens to healthcare and healthcare-associated facilities might actually impede unveiling the actual issues these pathogens can exhibit, for example, in food and food-related reservoirs. Furthermore, this review addresses the need for increasing public campaigns aimed at addressing this challenge, which must be considered in our fight against antimicrobial resistance shown by the ESKAPEE group in food and food-related sectors.

The Effects of Adding Hempseed Cake on Sperm Traits, Body Weight, Haematological and Biochemical Parameters in Rabbit Males.

Incorporating of agro-industrial co-products into animal nutrition could represent an opportunity to lessen the environmental impact of the food production chain. One such co-product is a hempseed cake originating from cold pressing hemp seeds to extract oil for human consumption. The aim of the present study was to evaluate the action of hempseed cake in the diet on male rabbit reproductive and some non-reproductive indexes. Male rabbits were fed either a standard diet (control group; C; n = 10) or a diet enriched with hempseed cake (experimental group E5 with 5% of a hempseed cake; n = 10, and experimental group E10 with 10% of a hempseed cake; n = 10) in 100 kg of the milled complete feed mixture. Rabbit weight gain, sperm concentration, motility, progressive motility, and sperm quality were evaluated using CASA and flow cytometry. Feeding with a hempseed cake, given at both tested concentrations, had no effect on weight gain per week and the total average weight gain compared to the control group (p > 0.05). Hempseed cake addition had no effect on sperm concentration in ejaculate, sperm motility, and progressive motility (p > 0.05). Selected haematological and biochemical indexes were examined. The E5 group showed positive tendencies in hepatic profile parameters, while in the E10 group the tendencies were opposite, though within the reference values. Based on our results, no negative effects of hempseed cake feeding on rabbit reproduction and health status were found, and we can recommend the use of hempseed cake at doses up to 10% in the nutrition and feeding of rabbits. Therefore, agro-industrial co-products can decrease the feeding cost.

Sustainable dairy farming and fipronil risk in circular feeds: insights from an Italian case study

Circular feeds, such as grain dry distillers, citrus pulp, cane molasses, and potatoes peels, are co-products of biomass processes. They are currently proposed in animal nutrition to improve the environmental and economic sustainability of the food production chain. In this paper, we report a case study involving fipronil, a pesticide currently not authorized for agriculture within the EU, but used in the Americas, Eastern Europe, and Asia. Fipronil was found at a mean level of 0.49 mg/kg, in a grain dry distiller batch administered to dairy cows. This finding, along with other evidence of potential fipronil presence in feed materials, prompted us to evaluate the risk to food safety and food security from 12 different conventional and sustainable feeding regimens. To this purpose, we considered a fipronil feed-to-milk carry-over rate of 0.52, the tolerance levels in fodders and food from The EU, Codex Alimentarius, and US-EPA, and the Acceptable Daily Intake (ADI) of 0.0002 mg/kg body weight for adverse effects on thyroid function in dairy cows. Under a conservative scenario, fipronil-contaminated potato peels and grain distillers in the feeding regimens may play a pivotal role in exceeding the EU Maximum Residue Level (MRL) in bovine milk and fat (0.005 and 0.030 mg/kg, respectively). Hay-based diets with soybean hulls and cane molasses show negligible risks (Hazard Index ∼ 1). In all cases, the ADI exceedance suggests the need to evaluate thyroid function in dairy cows exposed to fipronil as a food security factor.

Listeriosis: Characteristics, Occurrence in Domestic Animals, Public Health Significance, Surveillance and Control.

Listeriosis is a dangerous zoonosis caused by bacteria of the genus Listeria, with Listeria monocytogenes (LM) being the most pathogenic species. Listeria monocytogenes has been detected in various animal species and in humans, and its ability to evolve from an environmental saprophyte to a powerful intracellular pathogen is driven by the invasion mechanisms and virulence factors that enable cell invasion, replication and cell-to-cell spread. Key regulatory systems, including positive regulatory factor A (PrfA) and the stress-responsive sigma factor σB, control the expression of virulence genes and facilitate invasion of host cells. Listeriosis poses a significant threat to cattle, sheep and goat herds, leading to abortions, septicemia and meningoencephalitis, and ruminants are important reservoirs for Listeria, facilitating transmission to humans. Other Listeria species such as Listeria ivanovii and Listeria innocua can also cause disease in ruminants. Resilience of LM in food processing environments makes it an important foodborne pathogen that is frequently transmitted through contaminated meat and dairy products, with contamination often occurring along the food production chain. In humans, listeriosis primarily affects immunocompromised individuals, pregnant women and the elderly and leads to severe conditions, such as meningitis, septicemia and spontaneous abortion. Possible treatment requires antibiotics that penetrate the blood-brain barrier. Despite the relatively low antimicrobial resistance, multidrug-resistant LM strains have been detected in animals, food and the environment. Controlling and monitoring the disease at the herd level, along with adopting a One Health approach, are crucial to protect human and animal health and to minimize the potential negative impacts on the environment.

Identification of Polymyxin Resistance Gene mcr-10 from Different Food Samples in Shanghai, China.

This retrospective investigation (2019-2022) identified two plasmid-mediated mcr-10 from 6800 food samples in Shanghai, China and localized in a conjugative plasmid (pEC1918-mcr10) in Escherichia kobei from ready-to-eat food with high-level polymyxin B resistance, and a nonconjugative plasmid (pEC2001-mcr10) in E. coli from chicken. These genes were adjacent to ISEc36. This report highlights the emergence of mcr-10 from food samples in Shanghai, China. Active surveillance of vital resistance genes along food production chain should be performed.

Bacillus velezensis CL197: a zearalenone detoxifying strain isolated from wheat with potential to be used in animal production

Zearalenone (ZEA) is a mycotoxin produced by Fusarium species, and cause contamination of food and feed, with impacts in animal production and in food production chain. Effective detoxifying methods, such as biodegradation, are therefore required. This study aimed to isolate microorganisms and screen ZEA detoxifying strains. As a result, 197 microorganisms were isolated, and six were initially selected after colorimetric screening. ZEA (1 µg/mL) was added to culture media, and after 24 h, all six microorganisms were able to degrade ZEA, without the formation of α-ZOL. One isolate eliminated ~ 99% of ZEA and was identified as Bacillus velezensis CL197. ZEA metabolites produced by the bacteria were evaluated, and no metabolites with greater or similar toxicity than ZEA were detected. This strain was applied to swine in vitro digestion, and up to 64% of ZEA was degraded. B. velezensis CL197 significantly degraded ZEA, demonstrating potential to be used as a detoxifying agent in the food production chain as a biocontrol agent.

Isolation and characterization of pathogenic Klebsiella pneumoniae strains from lettuce: a potential source of antibiotic resistance and development of a mathematical model for ANOVA results.

This study aimed to evaluate the prevalence of Klebsiella pneumoniae contamination in raw lettuce from Risalpur, Pakistan, and to analyze the antibiotic susceptibility profiles of the isolated strains. The presence of foodborne pathogens such as K. pneumoniae poses significant public health risks, particularly in regions with suboptimal hygiene practices and improper food handling. Lettuce samples were collected from various sources in Risalpur and screened for K. pneumoniae. Antimicrobial susceptibility testing was performed to evaluate the effectiveness of various antibiotics against the isolated strains. Statistical analyses, including ANOVA and linear regression, were conducted to assess differences in inhibition zones and to predict antibiotic effectiveness based on concentration. The results revealed a significant prevalence of K. pneumoniae in the lettuce samples, highlighting the risks associated with poor hygiene, transportation, storage, and contaminated irrigation water. The isolated strains exhibited high susceptibility to gentamicin but demonstrated notable resistance to doxycycline, vancomycin, and ticarcillin. Multidrug-resistant (MDR) strains were identified. ANOVA showed significant differences in inhibition zones, and the linear regression model predicted a Zone of Inhibition based on antibiotic concentration (β0 = 10.6667, β1 = 0.4556). The identification of MDR strains of K. pneumoniae underscores the urgent need for enhanced antibiotic stewardship and food safety protocols to manage foodborne pathogens. Improved hygiene practices throughout the food production and supply chain are critical to mitigate health risks and address the challenge of growing antibiotic resistance.

The use of UV-A radiation for biofortification of lettuce and basil plants with antioxidant phenolic and flavonoid compounds

Stable plant production is a crucial concern of modern agriculture facing increasing food demands and the risk of less predictable weather conditions in the open field. Alternative approaches for plant production are greenhouses and indoor farming. Modern LED-based artificial lighting indoor facilities allow not only to fill the gap in the supply chain of food production, but to produce plants characterized with higher concentration of essential phytochemicals. Thus, in this study, we attempt to analyse the efficiency of short-term supplementation of spectrum within ultraviolet A light (UV-A, 365 nm) to increase the antioxidant potential of leafy plants, assessed by total phenolic (TPC) and flavonoid (TFC) content. To this end, two distinct cultivars of baby leaf lettuce (Lactuca sativa var. crispa L.) and microgreens basil (Ocimum basilicum L.) plants were grown under red-green-blue spectrum supplemented prior to harvest with low doses of UV-A radiation. Analyses showed that UV-A exposition enhanced TPC and TFC with green leaf cultivars, compared to dark-pigmented ones. The analysis also proved that plants exposed to UV-A presented higher overall antioxidant potential measured with 1,1-diphenyl-2-picrylhydrazil (DPPH). Results are crucial for better understanding the potential of UV-A supplementation to produce functional plants which are natural sources of dietary antioxidants.

Determinants of rural households’ food security status in South Africa: lessons from covid-19 social relief grant recipients in NIDS-CRAM wave 5

The world experienced an unprecedented health shock (COVID-19) which caught everyone by surprise, and destabilized many sectors, especially the agri-food sector. This unpleasant situation caused upset in the food production and distribution chain, and continues to threaten the attainment of Sustainable Development Goal 2 which underscores zero hunger in society. Many people in South Africa were disproportionately affected with severe consequences on their livelihood activities, food security status, health status, and general welfare conditions; and as a result, social relief intervention was put in place or expanded. This study examined the factors influencing rural households’ food security status among the recipients of social relief grants in rural areas of South Africa. The study used a secondary dataset from Wave 5 of National Income Dynamics Study - Coronavirus Rapid Mobile Survey (NIDS-CRAM). The research applied descriptive statistics to describe the respondents’ socio-economic characteristics, and pattern of income flow. Food Insecurity Access Scale was employed to investigate the respondents’ food security status, while multinomial logistic regression was used to explore the determinants of food security. The results showed that the majority of the respondents were black (99%), female-headed (54.15%), dwelling in flats (74.01%), with secondary education (88.6%), and heavily dependent on government grants (58.61%). Also, most households were food secure (71.69%) during the pandemic. Moreover, households headed by men were more food secure (62.84%) compared to the ones headed by the female counterparts (37.08). Multinomial regression estimates revealed that formal education (p<0.1), employment status (p<0.05), dwelling type (p<0.01), as well as household size (p<0.01) significantly determined rural households’ food security status. The study concluded that social relief grants significantly reduced the food insecurity situation among the rural households in South Africa, and recommended that the government should ensure the continuation of the social relief of distress grant to the vulnerable people who are mostly domiciled in the rural areas, especially women who are disproportionately affected by these health shocks. Key words: Covid-19, social grant, rural households, food security, South Africa

Current Trends in Food Processing By-Products as Sources of High Value-Added Compounds in Food Fortification.

Along the food production chain of animal, fish, and vegetable products, a huge amount of by-products are generated every year. Major nutritional, financial, and environmental advantages can be achieved by transforming them into functional ingredients for food formulation and fortification. In this review, we investigated various conventional and emerging treatments recently employed to obtain functional ingredients rich in proteins, fibers, and bioactive compounds from vegetables, fish, meat, and dairy by-products. The optimal enrichment level in food as well as the nutritional, techno-functional, and sensory properties of the final food were also discussed. Novel technologies such as ultrasounds, microwaves, and high pressure have been successfully adopted to enhance the extraction of target compounds. The functional ingredients, added both in liquid or powder form, were able to improve the nutritional quality and antioxidant potential of food, although high levels of fortification may cause undesired changes in texture and flavor. This review provides important considerations for further industrial scale-up.

The One Health approach in food safety: Challenges and opportunities

AbstractAccording to the World Health Organization, contaminated food causes approximately 600 million cases of illness and 420,000 associated deaths worldwide each year. In this scenario, food safety is a crucial task, which is based in the application of correct hygiene practices throughout the entire food production chain: from farm to table. Ensuring food safety requires the implementation of practical, comprehensive, affordable, and effective approaches such as Hazard Analysis and Critical Control Points, Good Agricultural Practices, Good Manufacturing Practices, use of low cost technologies for traceability, regular inspection and auditing, as well as education and training, among other factors. In addition, it is essential to establish more comprehensive strategies based on the One Health approach. Since human health and animal health are interdependent and linked to the health of the ecosystems in which they coexist, collaboration between multiple disciplines is necessary to achieve optimal health for people, animals, and the environment. Within the food system, the One Health approach can be useful, for example, in the fight against zoonoses or antibiotic resistance. This paper describes various aspects related to the main biotic food‐borne diseases, the problem of biofilms and the impact of different antimicrobials (whether biocides or antibiotics) on antibiotic resistance, listing a range of alternatives to the use of classic sanitizing compounds. All of this has the aim of giving an overview of the different factors, including those connected to the environment or animal health, which can influence food safety and thus public health.

TRAINING HALAL SLAUGHTERERS IN SAMARINDA ON KNIFE SHARPENING WITH WHETSTONE AND SHARPENING STEEL

Slaughtering animals is a crucial stage in the food production chain, especially for Halal meat products that adhere to animal welfare standards. Proper knife sharpening techniques are essential in minimizing pain and stress for animals during the slaughtering process. This study reports on a training program in knife sharpening techniques using a combination of whetstones and sharpening steel conducted in Samarinda. The training involved Halal slaughterers from various mosques and markets in the Sambutan District of Samarinda. The method aimed to enhance the participants' skills in optimal knife sharpening, forming a blade edge that meets the animal welfare-based meat-cutting industry standards. The training results indicated that 75% of participants successfully applied the sharpening techniques that were taught, producing convex-shaped blade edges that were more efficient in the slaughtering process. This success positively impacted the implementation of animal welfare standards and the quality of the resulting meat. In conclusion, the training effectively improved Halal slaughterers' skills and significantly impacted the implementation of animal welfare standards in Samarinda. Support from the Samarinda City Food Security and Agriculture Office, the Animal Husbandry Department of Mulawarman University, and the Halal Slaughtering Da'wah Organization of Samarinda City played a crucial role in the success of this training.

Genomic diversity of Salmonella enterica serovar Typhimurium isolated from chicken processing facilities in New South Wales, Australia.

Contamination of poultry products by Salmonella enterica serovar Typhimurium (STm) is a major cause of foodborne infections and outbreaks. This study aimed to assess the diversity and antimicrobial resistance (AMR) carriage of STm in three chicken processing plants using genomic sequencing. It also aimed to investigate whether any particular strain types were associated with cases of human illness. Multilevel genome typing (MGT) was used to analyze 379 STm isolates from processed chicken carcasses. The diversity of chicken STm sequence types (STs) increased from MGT1 (2 STs) to MGT9 (257 STs). STs at MGT5 to MGT9 levels that were unique to one processing plant and shared among the processing plants were identified, likely reflecting the diversity of STm at their farm source. Fifteen medium resolution MGT5 STs matched those from human infections in Australia and globally. However, no STs matched between the chicken and human isolates at high resolution levels (MGT8 or MGT9), indicating the two STm populations were phylogenetically related but were unlikely to be directly epidemiologically linked. AMR genes were rare, with only a bla TEM-1 gene carried by a 95 kb IncI1 Alpha plasmid being identified in 20 isolates. In conclusion, subpopulations that were widespread in processing plants and had caused human infections were described using MGT5 STs. In this STM population, AMR was rare with only sporadic resistance to a single drug class observed. The genomic analysis of STm from chicken processing plants in this study provided insights into STm that contaminate meat chickens early in the food production chain.

Modern biological methods of processing plant raw materials used to increase its storage capacity

Foodborne illnesses, mainly infectious, are a leading cause of morbidity and mortality worldwide. Pathogenic bacteria are present at virtually every stage of the food production chain, compromising company food safety programs and causing out-breaks of foodborne illnesses in various regions of the world. Finding new solutions that provide adequate microbiological stability to minimally processed foods is key to controlling bacterial pathogens that cause foodborne illnesses. The use of chemical and physical methods of food preservation often leads to a deterioration in their nutritional value, physical and organoleptic properties. Minimally processed foods produced without any radical preservation methods may be at particular risk of developing microorganisms, including pathogens. Low-temperature production processes and refrigerated storage promote the development of psychrophilic microorganisms; another threat is posed by high microbiological contamination of raw materials. To preserve the quality of food products, the most commonly used physicochemical methods include modified atmosphere packaging, membrane methods or ultrasound. Alternatively, biological methods can be used: bacteriophages and phage cocktails, bacteriocins, inactivation of plant tissue degradation enzymes, phytochemicals, edible coatings. Moreover, they can be used either individually to limit the growth of bacteria in the food environment, or in combination with other methods in order to achieve maximum effect. This article discusses the main biological methods of combating pathogenic bacteria most commonly found in the food environment. The purpose of this review was to consider existing biological methods for processing plant objects, as well as to identify the advantages and disadvantages of each method.

Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications.

During food production, food processing, and supply chain, large amounts of food byproducts are generated and thrown away as waste, which to a great extent brings about adverse consequences on the environment and economic development. The sweet potato (Ipomoea batatas L.) is cultivated and consumed in many countries. Sweet potato peels (SPPs) are the main byproducts generated by the tuber processing. These residues contain abundant nutrition elements, bioactive compounds, and other high value-added substances; therefore, the reutilization of SPP holds significance in improving their overall added value. SPPs contain abundant phenolic compounds and carotenoids, which might contribute significantly to their nutraceutical properties, including antioxidant, antimicrobial, anticancer, prebiotic, anti-inflammatory, wound-healing, and lipid-lowering effects. It has been demonstrated that SPP could be promisingly revalorized into food industry, including: (1) applications in diverse food products; (2) applications in food packaging; and (3) applications in the recovery of pectin and cellulose nanocrystals. Furthermore, SPP could be used as promising feedstocks for the bioconversion of diverse value-added bioproducts through biological processing.

High Biofilm-Forming Multidrug-Resistant Salmonella Infantis Strains from the Poultry Production Chain.

The ability of Salmonella species to adhere to surfaces and form biofilms, leading to persistent environmental reservoirs, might represent a direct link between environmental contamination and food processing contamination. The purpose of this study was to investigate the biofilm-forming ability of 80 multidrug-resistant (MDR) and extended-spectrum beta-lactamase (ESBL) producing Salmonella enterica serovar Infantis strains isolated from the broiler food chain production through whole genome sequencing (WGS), PCR, and morphotype association assays. Biofilm formation was quantified by testing the strains at two different temperatures, using 96-well polystyrene plates. The rough and dry colony (rdar) morphotype was assessed visually on Congo red agar (CRA) plates. Based on our results, all tested S. Infantis strains produced biofilm at 22 °C with an rdar morphotype, while at 37 °C, all the isolates tested negative, except one positive. Most isolates (58.75%) exhibited strong biofilm production, while 36.25% showed moderate production. Only 5 out of 80 (6.25%) were weak biofilm producers. WGS analysis showed the presence of the fim cluster (fimADF) and the csg cluster (csgBAC and csgDEFG), also described in S. Typhimurium, which are responsible for fimbriae production. PCR demonstrated the presence of csgD, csgB, and fimA in all 80 S. Infantis strains. To our knowledge, this is the first study comparing the effects of two different temperatures on the biofilm formation capacity of ESBL producing S. Infantis from the broiler production chain. This study highlights that the initial biofilm components, such as curli and cellulose, are specifically expressed at lower temperatures. It is important to emphasize that within the broiler farm, the environmental temperature ranges between 18-22 °C, which is the optimum temperature for in vitro biofilm formation by Salmonella spp. This temperature range facilitates the expression of biofilm-associated genes, contributing to the persistence of S. Infantis in the environment. This complicates biosecurity measures and makes disinfection protocols on the farm and in the production chain more difficult, posing serious public health concerns.

Risk analysis of critical control points of <i>Staphylococcus aureus</i> in layer farms and egg chicken distributors

Microbiological criteria play a role in verifying the critical control points (CCP), which become part of the hazard analysis, and the CCP system that guarantees quality, considering possible danger points or stages in the food production chain. Studies about Staphylococcus aureus in chicken eggs more extensively discuss the path, source, and level of prevalence of contamination at the final distributor or consumer. Therefore, this study investigates CCP contamination of S. aureus in chicken eggs and their potential consumption, which could endanger human health from the layer farm until the final distributor. This study is critical in health, public health, and veterinary medicine for preventing and controlling consumers' security. This study done for CCP on the chain distribution of chicken eggs starts with preparing production and distribution process flow diagrams for livestock, agents/wholesalers, and retailers. Confirmation of operational production in the field/location study is based on the flow chart that has been arranged, identifying all potential dangers associated with each stage and analyzing potential risks considering every action for controlling identified hazards. The next step involves pinpointing the CCP to counteract the identified threat. An application tree decision defines the CCP, and the logical and final approach is the determination limit critical to the CCP. Analysis results in the determination of CCP contamination of S. aureus, indicating that chicken eggs, personal hands (farm workers, wholesalers, and retailers), shelf eggs, and feces are CCP on farms.

From Palm to Plate: Unveiling the Potential of Coconut as a Plant-Based Food Alternative.

This review investigates coconut as a sustainable and nutrient-rich plant-based alternative to traditional animal-based food sources. We have explored the nutritional profile, culinary versatility, particularly focusing on the use of coconut meat, milk, cream, and oil in diverse dietary contexts when consumed in balance. Comparative analysis with animal-derived products reveals the high content of medium-chain triglycerides (MCTs), essential vitamins, and minerals in coconut, contrasted with its lower protein content. Researchers have underscored the environmental sustainability of coconut, advocating for its role in eco-friendly food production chains. We have also addressed challenges like potential allergies, nutritional balance, sensory attributes, and consumer motivations for coconut-based products, in terms of understanding the market dynamics. In conclusion, this review positions coconut as a promising candidate within sustainable diet frameworks, advocating for further research to augment its nutritional value, sensory characteristics, and product stability, thereby facilitating its integration into health-conscious and eco-centric dietary practices.

Effects of intrinsic and extrinsic growth factors on virulence gene expression of foodborne pathogens in vitro and in food model systems; a review

AbstractSince foodborne diseases are one of the major causes of human hospitalization and death, one of the main challenges to food safety is the elimination or reduction of pathogens from food products throughout the food production chain. Pathogens, such as Salmonella species, Escherichia coli, Bacillus cereus, Clostridium species, Staphylococcus aureus, Listeria monocytogenes, Campylobacter species, etc., enter the consumer's body through the consumption of contaminated food and eventually cause disease, disability, and death in humans. In particular, the expression of virulence genes of these pathogens in various food environments containing them has been repeatedly reported, which is a key issue for the survival and pathogenicity of the pathogen. Hence, in this review, the interventions to prevent and control foodborne diseases, such as the application of natural preservatives, redox potential, heat treatments, high‐pressure processing, and gaseous atmosphere, are discussed based on the literature. Moreover, the effects of various environmental conditions on bacterial gene expression are comprehensively reviewed. In conclusion, the effects of intrinsic and extrinsic factors on the growth and pathogenicity of bacteria are very complicated. The information obtained from the current study can be used to develop new control strategies, improve food safety, and ensure human health.

Antibacterial Activity Potential of Industrial Food Production Waste Extracts against Pathogenic Bacteria: Comparative Analysis and Characterization.

The Food and Agricultural Organization estimates a 17% loss in the food production chain, making it imperative to adopt scientific and technological approaches to address this issue for sustainability. Industrial food production waste and its value-added applications, particularly in relation to a wide variety of pathogenic microorganisms and the health-related effects have not been thoroughly investigated. This study explores the potential of food production waste extracts-lemon peel (LP), hot trub (HT), and coffee silverskin (CSS) as sources of bioactive compounds. Extraction was conducted using hydro-methanolic extraction with yields in LP (482 mg/1 g) > HT (332 mg/1 g) > CSS (20 mg/1 g). The agar diffusion assay revealed the substantial antibacterial activity of all three extracts against Erwinia Amylovora, Escherichia coli, Bacillus subtilis, and Bacillus aquimaris. All extracts demonstrated activity against Gram-positive and Gram-negative bacteria, displaying minimum inhibitory concentrations effective against pathogenic bacteria like Listeria monocytogenes, Staphylococcus aureus, Vibrio parahaemolyticus, and Salmonella enterica. Total phenolic content (TPC in mg GAE/1g) was 100, 20, and 100 for CSS, HT, and LP, respectively. Antioxidant activity by ABTS indicated IC50 of 3.09, 13.09, and 2.61 for LP, HT, and CSS, respectively. Also, the antioxidant activity of the extracts was further confirmed by DPPH assay with the best activity in CSS (9.84 GAEg-1) and LP (9.77 mg of GAEg-1) rather than in HT (1.45 GAEg-1). No adverse cytotoxic effects on HaCaT cells were observed. Pancreatic amylase inhibition demonstrated antidiabetic potential, with LP showing the highest levels (92%). LC-MS characterization identified polyphenols as the main compounds in CSS, prenylated compounds in HT, and flavanols in LP. The findings imply the potential sustainable use of food production waste in industry.