Climate Change and Food Safety

Abstract

Climate change causes an increase in global temperatures and a shift in weather patterns. Increased carbon emissions are one of the leading causes of climate change. Temperature and humidity increases are conducive to the growth of potentially toxin-producing microorganisms and may favor invasive alien species detrimental to the health of plants and animals. This is causing foodborne illness outbreaks. The acidification of ocean and sea water, the proliferation of toxic phytoplankton, and the contamination of seafood are all caused by rising ocean temperature. The degradation of water and soil quality has led to over 600 million cases of waterborne and infectious diseases. Extreme temperatures and increased precipitation also result in decreased fodder, overcrowded livestock accommodation, an increase in morbidity, and an increase in the use of pharmaceuticals, specifically antibiotics. Pathogens from effluent and heavy metals contaminate the water and soil, and the increased absorption of heavy metals by fish is correlated with ocean warming, hypoxia, and increased salinity. Bioaccumulation of heavy metals higher up the food chain poses a larger threat to human health. The threat of climate change can be mitigated by reducing greenhouse gas emissions or by modifying human behaviour to account for inevitable climatic changes.