A report from the Spanish Agency for Food Safety and Nutrition (AESAN) shows that climate change is altering the transmission of foodborne pathogens. Rising temperatures and extreme weather events favor the survival and spread of bacteria such as Salmonella and Campylobacter. To mitigate these risks, experts propose adapting surveillance systems through digitalization, updating regulations, and strengthening research.

Within the framework of the 2021-2025 Work Program of the National Plan for Adaptation to Climate Change (MITECO, 2020), the Spanish Agency for Food Safety and Nutrition (AESAN) has reviewed the current scientific evidence on the effects of climate change on the transmission of foodborne pathogens.

Alterations in temperature, precipitation, and humidity patterns, as well as increased frequency and intensity of extreme weather events, can influence the geographic and seasonal distribution and survival of foodborne pathogens and impact food safety.

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The AESAN report provides updated information on:

• The main pathogens whose transmission may be affected by climate change and its impact on food safety: parasites, enteric viruses, mycotoxin-producing fungi, pathogenic Escherichia coli, Campylobacter spp., Salmonella spp., Aeromonas spp., Vibrio spp., as well as dinoflagellates, diatoms, and cyanobacteria. Of particular concern are pathogens with a low infectious dose, such as enteric viruses and Campylobacter spp., those with high environmental persistence, such as the Mycobacterium avium complex, and those that tolerate extreme variations in temperature and pH, such as Salmonella and Escherichia coli.
• the effects of factors associated with climate change on the incidence of foodborne pathogens.
• the impact of climate change on the transmission of foodborne pathogens along the food production-consumption chain.
   

How climate influences the transmission of foodborne pathogens

Some prominent examples of how climate influences the biology of polluting organisms include:

• Various studies have shown that microorganisms such as Salmonella spp., Campylobacter spp., Escherichia coli and species of the Vibrio genus increase their prevalence under high temperature conditions.
• Enteric viruses and certain parasites are favored by more humid and unstable environments.
• changes in the activity of mycotoxin-producing fungi.
• alterations in the presence of microorganisms in aquatic food chains (such as dinoflagellates or bacteria of the genus Vibrio).
• The increase in heavy rainfall and flooding favors the contamination of pastures with enteric microorganisms such as Salmonella, facilitating their entry into the human food chain.
• In terrestrial environments, many foodborne pathogens originate from enteric contamination from humans or animals and can be dispersed by wind (e.g., through contaminated dust or soil) or by flooding, phenomena that are intensified by climate change.
• Increased rainfall and flooding can contaminate water supplies, increasing the risk of outbreaks of waterborne diseases, such as those caused by Salmonella, Cryptosporidium, and enteric viruses.
• infections and increased antimicrobial resistance worldwide.
  

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Adapt to environmental changes

To address these situations, experts highlight the need to:

• Adapt surveillance and control systems, especially through digitalization, which is considered a key tool for monitoring and risk management, as it enables data collection, analysis, and modeling for a more efficient response to emerging threats. The implementation of digital platforms for risk management also improves communication and coordination among the various actors in the food chain, facilitating rapid responses to health emergencies.
• Adapt food safety regulations and protocols to address the new challenges arising from climate change: for example, promoting sustainable agricultural practices, monitoring water used for irrigation, and strengthening biosecurity measures in livestock production can significantly reduce the incidence of foodborne illnesses.
• Continued research is considered essential to better understand the relationship between climate and pathogens, as well as to develop innovative solutions that minimize their impact on human health.
• International and multidisciplinary collaboration will be key to formulating effective policies for risk mitigation and adaptation to a changing environment.
• Educating and raising public awareness about food risks associated with climate change are essential tools for promoting responsible consumption habits and ensuring safer and more sustainable food systems in the future.
• Investment in microbiological control technologies is considered a priority measure. This includes both techniques and technologies designed to detect, eliminate, or inhibit the proliferation of pathogenic microorganisms in food, water, and contact surfaces, as well as the development of real-time monitoring systems, biosensors, and other tools that enable rapid identification and response to the presence of microbiological contaminants in environments critical to public health.
   

Source: higieneambiental.com

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