Food by-products as natural source of bioactive compounds against Campylobacter

This review describes the role of different food by-products as alternative tool to the use of antibiotics and disinfectants in the control of Campylobacter, the main bacterial foodborne pathogen associated to human gastroenteritis. These by-products are a source of bioactive compounds potentially applicable at all stages of the food chain where Campylobacter is present. Therefore, the use of industrial food by-products in the mitigation of Campylobacter contamination may contribute to its revalorization and the sustainability of different production processes, which is a cause of global concern nowadays.