Climate change and variability influence the occurrence of microbiological pathogens (bacteria, parasites, fungi, and viruses), and pests and invasive species that are harmful to animal and plant health. For example, infections with Salmonella and Campylobacter are positively correlated with warmer temperatures.2 The risk of campylobacteriosis could rise in regions with projected increases in precipitation or extreme flooding.7 Furthermore, coastal areas experiencing warming, changes in precipitation, and changes in nutrient inputs can experience increasing prevalence and expansion of Vibrio bacteria, increasing the risk of human infection.3 Cholera outbreaks have occurred in different regions after natural disasters, including a three-fold increase in cholera outbreaks in African El Niño-sensitive regions.3 Increased norovirus risk in marine water and in shellfish are linked to extreme events, floods, and temperature changes.
Adaptation to emerging microbiological food safety risks has focused on targeted risk management options with high potential for preventing or reducing specific microbiological risks: