73
2017), specifically of the microorganism (Dai et al. 2018). The usage of plant and
animal associated microbes is now being appreciated and taking attention, as a better approach to sustaining agriculture and thus food production in the era of climate
change and antimicrobial resistance. The methanogenic bacteria produce methane
(a greenhouse gas) in natural and artificial anaerobic environments while methane
(CH 4 ) is also produced and associated with fossil fuels. The balance of CH 4 has
been regulated in the environment naturally, but the microbial communities present
in the land, soil, water, etc. oxidize the CH 4. Unfortunately, the CH 4 amount has
risen since the 2014–2017, but the actual cause of it is still unclear (Nisbet et al.
2019). This indicates increasing global warming, thus aiding climate change. On the
other hand, rice has a great amount of consumption, as half of the global population
consumes rice, contributing 20% emission of CH 4 from rice paddies, but the estimation suggests increase in the percentage amount by the end of this century further
escalating the threat of climate change (Van Groenigen et al. 2013). The meat from
pigs and other non ruminant animals (poultry, fish) also produces more than 3–10
times CH 4 as compared with the food producing plants (Ripple et al. 2014).
However, the agriculture un-sustainability profoundly prompts to the heavy use
of fertilizers, changing the biogeochemical cycles of carbon, nitrogen, and other
essential elements, while at the same time burning of fossil fuels in a natural environment is also disturbing the food production (Steffen et al. 2015; Greaver et al.
2016). The entire chain of food production comes under such threat of substantial
changes. The rhizobacteria present in the plant roots nodules helps in the fixation of
nitrous oxide (N 2 O), a greenhouse gas to non-greenhouse gas, Nitrogen (N 2 ). But
the disruption in geochemical cycles through anthropogenic activities ultimately
disturbs the nitrate reductase activity of soil microbiota and thus increases the
amount of N 2 O in atmosphere aiding the increase in the effect of global warming
(Itakura et al. 2013; Greaver et al. 2016).
Climate change has its major impact on agriculture, as the fate of the production
rate from crops and all surrounding environmental factors solely rely on climate.
The weather and climate have vulnerable effects on agriculture (Howden et al.
2007) as the required optimal growth conditions such as rainfall, precipitation, sunlight, etc. affect development and production. The high temperature results in the
reduction of filling grains, leading to yield reduction by grains sterility (Hatfield
et al. 2011). The substantial rise in temperature has been reported in the last few
decades in Asia and the Pacific world. Moreover, Asia and the Pacific region’s agricultural production accounts for 37% of world emissions, explicitly build an association between emission rate and climate change variation patterns in these regions
(Preston and Bathols 2006). While the highest figures of antimicrobial resistance
deaths (4,730,000) estimated by the year 2050 also fall in the Asian. region (O’Neill
2016b). This promptly suggests a relation between the antimicrobial resistance and
climate change due to increasing pattern of temperature in the Asia and Pacific
regions.
3 Antimicrobial Resistance, Food Systems and Climate Change
2017), specifically of the microorganism (Dai et al. 2018). The usage of plant and
animal associated microbes is now being appreciated and taking attention, as a better approach to sustaining agriculture and thus food production in the era of climate
change and antimicrobial resistance. The methanogenic bacteria produce methane
(a greenhouse gas) in natural and artificial anaerobic environments while methane
(CH 4 ) is also produced and associated with fossil fuels. The balance of CH 4 has
been regulated in the environment naturally, but the microbial communities present
in the land, soil, water, etc. oxidize the CH 4. Unfortunately, the CH 4 amount has
risen since the 2014–2017, but the actual cause of it is still unclear (Nisbet et al.
2019). This indicates increasing global warming, thus aiding climate change. On the
other hand, rice has a great amount of consumption, as half of the global population
consumes rice, contributing 20% emission of CH 4 from rice paddies, but the estimation suggests increase in the percentage amount by the end of this century further
escalating the threat of climate change (Van Groenigen et al. 2013). The meat from
pigs and other non ruminant animals (poultry, fish) also produces more than 3–10
times CH 4 as compared with the food producing plants (Ripple et al. 2014).
However, the agriculture un-sustainability profoundly prompts to the heavy use
of fertilizers, changing the biogeochemical cycles of carbon, nitrogen, and other
essential elements, while at the same time burning of fossil fuels in a natural environment is also disturbing the food production (Steffen et al. 2015; Greaver et al.
2016). The entire chain of food production comes under such threat of substantial
changes. The rhizobacteria present in the plant roots nodules helps in the fixation of
nitrous oxide (N 2 O), a greenhouse gas to non-greenhouse gas, Nitrogen (N 2 ). But
the disruption in geochemical cycles through anthropogenic activities ultimately
disturbs the nitrate reductase activity of soil microbiota and thus increases the
amount of N 2 O in atmosphere aiding the increase in the effect of global warming
(Itakura et al. 2013; Greaver et al. 2016).
Climate change has its major impact on agriculture, as the fate of the production
rate from crops and all surrounding environmental factors solely rely on climate.
The weather and climate have vulnerable effects on agriculture (Howden et al.
2007) as the required optimal growth conditions such as rainfall, precipitation, sunlight, etc. affect development and production. The high temperature results in the
reduction of filling grains, leading to yield reduction by grains sterility (Hatfield
et al. 2011). The substantial rise in temperature has been reported in the last few
decades in Asia and the Pacific world. Moreover, Asia and the Pacific region’s agricultural production accounts for 37% of world emissions, explicitly build an association between emission rate and climate change variation patterns in these regions
(Preston and Bathols 2006). While the highest figures of antimicrobial resistance
deaths (4,730,000) estimated by the year 2050 also fall in the Asian. region (O’Neill
2016b). This promptly suggests a relation between the antimicrobial resistance and
climate change due to increasing pattern of temperature in the Asia and Pacific
regions.
3 Antimicrobial Resistance, Food Systems and Climate Change