Tracking environmental temperature changes for their impacts on food safety is increasingly important, as just a few degrees of change will shape how food risks develop and unfold, according to recent research.
At a recent Institute for the Advancement of Food and Nutrition Sciences (IAFNS) conference, a presentation on the study, "Climate Change will Increase Aflatoxin Presence in U.S. Corn"1 was given by Dr. Felicia Wu, a Distinguished Professor of Food Safety, Toxicology, and Risk Assessment at Michigan State University.