From longer and warmer summers to increased flooding, a new report shows how climate-driven shifts impact food toxins like Salmonella and Vibrio.
The findings highlight an array of factors contributing to the heightened risks. For instance, "temperature, precipitation, humidity, and soil properties are important environmental factors that influence the spread and survival of zoonotic pathogens," the authors explained.
In particular, the longer and warmer summers anticipated due to climate change are expected to foster more frequent outbreaks of germs like Salmonella and Campylobacter. Furthermore, the complex impact of climate change on oceans can trigger the proliferation of harmful algae blooms, introducing toxins into the food chain.The report also touches on seemingly minor impacts. Rising temperatures might encourage more outdoor barbecuing, increasing the risk of undercooked poultry consumption and subsequent foodborne diseases.
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