This article examines the multifaceted threats to food safety posed by climate change, focusing on cross-sectoral solutions to adapt to multiple emerging food safety risks.
The Food and Agriculture Organization of the United Nations (FAO) recently published a document that explores the food safety implications of environmental inhibitors in the agrifood system, such as methanogenesis inhibitors and nitrogen inhibitors.
A recent literature review has provided an overview of the impacts of climate change on significant foodborne pathogens, parasites, and toxins; specifically, Salmonella, Campylobacter, Vibrio, Cryptosporidium, Giardia, and marine biotoxins.
The effects of climate change are projected to increase the economic burden of foodborne Vibrio infections in the U.S., warns the U.S. Department of Agriculture’s Economic Research Service (USDA’s ERS).
In this episode of Food Safety Matters, we talk with Keya Mukherjee, Ph.D., Food Safety Specialist at the Food and Agriculture Organization of the United Nations (FAO), and Vittorio Fattori, Ph.D., Food Safety Officer at FAO, about the most pressing food safety issues the world is facing at present and will face in the near future. We also discuss how industry can mitigate some of these growing risks while the international community works to address the root causes of climate change and other challenges.
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.
On November 10, 2022, U.S. President Joe Biden signed the National Security Memorandum-16 (NSM-16), which aims to strengthen the security and resilience of the U.S. food supply and agricultural systems. NSM-16 focuses on threats such as climate change, supply chain disruption, cyberattacks, worker safety and workplace development, and other topics.
A recent European Environment Agency report explains that foodborne illnesses are projected to rise due to the effects of climate change, especially for Vibrio in the Baltic Sea.
In this episode of Food Safety Matters, we interview Dr. Markus Lipp, Senior Food Safety Officer at the Food and Agricultural Organization of the United Nations (FAO), about FAO’s work in food safety amid a multitude of intersecting challenges and factors such as climate change, food security, the cultural importance of food, and countries’ economic and geographic differences.
Ciguatera toxin, which does not break down during cooking, can cause severe foodborne illness in humans who consume contaminated reef fish that feed on toxic microalgae. Climate change is altering algal and seaweed growth patterns, which may impact the rate of ciguatoxin accumulation by these fish species.
